Methi crackers, also known as methi namak para, are a classic fried savory snack made using fresh fenugreek (methi) leaves, a combination of flour, and simple everyday spices. These crackers are beautifully flaky, crisp, and crunchy, with a texture very similar to the popular Gujarati farsi puri. One of the best things about this snack is its long shelf life, making it perfect to prepare in advance and store for several days.
Traditionally, namak para is prepared using maida (all-purpose flour) to achieve that signature flaky and khasta texture. However, in this recipe, I am sharing a special technique that helps you make equally crisp, layered, and flavorful methi crackers using wheat flour. This makes the snack slightly healthier without compromising on taste or texture. The bitterness of methi is well balanced with the spices, and every bite is packed with flavor.
These methi crackers are easy to make and perfect as a tea-time snack, an evening munchie, or a crunchy treat for kids. I’ve shared the ideal ingredient ratios and no-fail tips to help you get perfectly crisp and flaky namak para on your very first try—do give this recipe a try!
The key to making crispy methi crackers at home are
- Firstly, I prepared the namak para using wheat flour. To achieve a crisp texture, I added fine rava (semolina) along with a little besan, which enhances the taste and helps balance the slight bitterness of methi. It is very important that the oil or ghee is properly rubbed into the flour until the mixture turns crumbly and holds its shape when pressed between your fingers—this step ensures flaky and khasta crackers.
- Secondly, I prepared a spiced water mixture using fresh methi leaves and regular spices. This flavored water makes the crackers more aromatic and tastier, while slightly hot water helps the rava swell properly. Knead the dough until it is smooth and firm, not soft like chapati dough. Always add water in small batches to keep the dough under control. Also, roll the dough thin rather than thick, as thin crackers fry up crisper and brittle.
- Lastly, deep-fry the methi crackers in small batches over a medium flame until they turn golden and crisp. Once fried, sprinkle a little sweet-and-sour masala to enhance the flavor. Allow the crackers to cool completely before storing them in an airtight container to enjoy a longer shelf life.
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Recipe video
Methi crackers recipe | methi namakpara | methi chips
Ingredients
- 2 cup wheat flour
- ½ cup fine rava
- 3 tbsp besan
- Salt to taste
- 4 tbsp hot oil
- 1 tbsp ghee
- 1 cup chopped methi leaves
- 1 cup water
- 1 tsp cumin seeds
- 1 tsp red chilli flakes
- 1 tbsp white sesame seeds
- ½ tsp ajwain
- Oil for frying
For special masala
- 1 tsp powder sugar
- ¼ tsp limbu na phool - citric acid
- 1 tsp black salt
- ½ tsp black pepper powder
Instructions
- In a mixing bowl, add 2 cups wheat flour, ½ cup fine rava, 3 tbsp besan, and salt to taste. Mix well.
- Heat 4 tbsp oil in a tadka pan and pour the hot oil into the flour mixture. Mix well until the flour becomes crumbly and binds when pressed between the fingers.
- In the same pan, add 1 tbsp ghee and 1 cup chopped methi leaves. Sauté until the methi becomes slightly soft. Add 1 cup water, 1 tsp cumin seeds, 1 tsp red chilli flakes, 1 tbsp white sesame seeds, and ½ tsp ajwain. Mix well.
- Once the water starts boiling, switch off the flame and transfer the mixture to a bowl. Let it cool slightly.
- While the mixture is still warm, add it to the flour mixture and knead into a tight dough suitable for crackers.
- Add a little oil and smooth the dough. Cover and rest for 10 minutes.
- Divide the dough into medium-sized balls. Dust lightly with dry flour and roll each ball into a thin roti.
- Cut the rolled roti into medium-sized rectangular pieces using a cutter (refer to the video). Prepare all crackers in the same way.
- In a bowl, add 1 tsp powdered sugar, ¼ tsp citric acid, 1 tsp black salt, and ½ tsp black pepper powder. Mix well. The special masala is ready.
- Heat oil in a pan. Add the crackers and fry on medium-low flame until they turn crispy.
- Remove the fried crackers from the oil and immediately sprinkle the special masala over them.
- Once all the crackers cool completely, store them in an airtight container.
Notes
- Adding rava gives a crispy texture to the crackers.
- Besan enhances the taste and balances the slight bitterness of methi in the dough.
- Adding hot oil to the flour helps make the crackers crisp.
- Use 1 cup methi leaves for 2 cups wheat flour. Do not add more methi leaves.
- Knead a tight dough for the crackers. Do not knead a soft dough, or the crackers will not turn crispy. Knead for 2–3 minutes until the dough becomes smooth and slightly starchy.
- Roll thin, medium-sized puris for the crackers. Do not roll them thick.
- Fry on a medium flame until the crackers turn crispy and golden brown on both sides.