Methipara or methi layered nimki is a Crisp and flaky flavored snack made with plain flour, rava, fresh fenugreek leaves, and dry spices. It’s a new version of namakpare .i.e. Layered or Lachha Nimki. This lachha nimki is prepared after giving numerous layers to the plain namakpare and is super tasty to eat. It is an ideal evening deep-fried snack and can be enjoyed with a cup of tea.
I will share the perfect ingredient ratio and a few no-fail tips to help you to make perfect methi layered namakpara on the first attempt. Do try this!
Recipe card for methi layered nimki recipe
- ½ cup methi leaves
- 1 Cup Maida/All purpose flour
- ¼ cup rava
- Salt to taste
- 1 tbsp + 2 tbsp Ghee/Clarified butter
- 1 tsp crushed Black pepper
- 1 tsp crushed jeera
- ¼ tsp turmeric powder
- ½ tsp red chili powder
- 1 tbsp white sesame seeds
- 1 tbsp powder sugar
- ¼ cup or Water to knead the dough
- 2 tbsp Ghee/Clarified butter
- 3 tbsp cornflour
- Oil for deep frying
- In a mixing bowl take maida/all-purpose flour, rava, salt to taste, black pepper powder crushed jeera, turmeric powder, red chili powder, white sesame seeds, powder sugar, and methi leaves. . Mix well.
- Then add ghee and with your fingertips mix ghee with flour.
- Now add water little by little and knead a semi-stiff and smooth dough.
- Cover and keep it aside for 10 minutes.
- Divide the dough into equal size balls
- Roll the dough into thin chapati with a rolling pin. Spread the melted ghee on its surface and sprinkle some cornflour on it and spread evenly on roti.
- After this, fold the sheet. For this, fold the sheet from one side bringing it in the half. Now similarly fold from the other side as well. Again apply some oil over the rolled sheet and sprinkle some flour over it. Spread out evenly.
- After this, fold it from one side bringing it to the half, and likewise, fold the second side as well. This way a thick layered sheet will be ready. Now again roll out this square sheet lengthwise
- Again apply some oil over this rolled sheet, sprinkle some flour and fold again. This time make just three folds. Roll out lengthwise again.
- For cutting the sticks, make 1/2 to 3/4 cm thick long chunks on the sheet.
- To fry stick heat enough oil in a wok on low flame. Add stick into oil and Flip the sides and continue frying until golden brown in color from all sides.
- Drain out the fried sticks on a plate covered with absorbent paper. Hold the ladle on the side of the wok so that excess oil drains back into the oil.
- Likewise, fry the rest of the sticks as well. It takes 5 to 6 minutes for frying sticks at once.
- Crispy and crusty methi layered sticks are ready.
- Once cooled, store it in an airtight container. Stays good for 15 days.
- flour should have a crumbly texture and hold shape between hands.
- use cold water to knead the dough
- knead the tight and smooth dough for namkeen stick.
- rest dough for 10 minutes, so it will set properly.
- a spread thin layer of ghee and flour on rolled roti.
- fry namkeen stick on low-medium flame.