Methi nasta recipe | sooji besan ka nashta | snacks recipe

It is a tasty and quick snack recipe made with sooji, besan, methi, and regular spices. The preparation of the recipe is very similar to Gujarati handvo, but traditionally, handvo is made with a fermented dal-rice batter. This quick recipe can be easily served as is without any side dish, but it tastes great when served with a choice of spicy chutney or sauce. This healthy dish is very easy to prepare and can be served hot for breakfast as well as a light dinner. Do try this!

• Firstly, I made the nasta batter with semolina (rava/sooji) and besan. The batter should be thick and of pouring consistency, so add water in batches while preparing it.
• Secondly, I prepared the nasta with methi leaves. You can add chopped palak leaves or other vegetables of your choice to make it healthier.
• Lastly, cook the nasta on a low-medium flame until it becomes crispy on both sides. It also tastes great when prepared slightly spicy.

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Methi nasta recipe | sooji besan ka nashta | snacks recipe

Author Nehas Cook Book

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Course Breakfast, Snack

Cuisine Indian

Servings 4 servings

Ingredients

 

• 1 cup semolina - rava
• ½ cup gram flour - besan
• ½ cup curd
• ½ tsp turmeric powder
• Salt to taste
• ½ cup water or as required
• 4-5 green chilli
• 1 inch ginger
• 6-7 garlic cloves
• ½ tsp cumin seeds
• Pinch of salt
• 1 cup chopped coriander leaves
• 1 cup chopped methi leaves
• 2 tbsp white sesame seeds
• 1 tsp red chilli flakes
• ½ tsp garam masala
• ½ tsp coarsely crushed black pepper powder
• 1 tsp chaat masala
• 1 tbsp oil
• ¼ tsp baking soda
• 1 tsp lemon juice

For tempering

• 2 tbsp oil
• ½ tsp mustard seeds
• ½ tsp cumin seeds
• ½ tsp white sesame seeds
• Some curry leaves
• 2 dry red chilli

Instructions

• In a mixing bowl, add 1 cup semolina, ½ cup gram flour, ½ cup curd, ½ tsp turmeric powder, and salt to taste. Gradually add ½ cup water and make a thick batter. Cover and let the batter rest for 20 minutes.
• In a mixer jar, add 4-5 green chilies, 1 inch of ginger, 6-7 garlic cloves, ½ tsp cumin seeds, and a pinch of salt. Grind into a coarse paste without adding water. Keep it aside.
• Add the ground paste to the batter, along with 1 cup chopped coriander leaves, 1 cup chopped methi leaves, 2 tbsp white sesame seeds, 1 tsp red chili flakes, ½ tsp garam masala, ½ tsp coarsely crushed black pepper, 1 tsp chaat masala, and 1 tbsp oil. Mix well. Add a little water to make the batter thick and pourable.
• Add ¼ tsp baking soda and 1 tsp lemon juice, and mix well. The batter is now ready.
• In a kadai, add oil, mustard seeds, cumin seeds, sesame seeds, curry leaves, and a dry red chili. Sauté the mixture.
• Pour the batter into the center of the kadai. Cover and cook the nasta for 12-15 minutes on a low-medium flame.
• Flip to the other side and cook the nasta for another 5-7 minutes until it becomes crispy on both sides.
• You can also make nasta in a pan using the same method (refer to the video).
• Cut into desired shapes and serve the crispy nasta with green chutney.

Notes

1. The proportion of curd should be half that of rava.
2. The batter should be thick; do not add more water to it.
3. Let the batter rest for 20 minutes.
4. You can add chopped spinach or vegetables of your choice to make the nasta healthy.
5. Cook the nasta on a low-medium flame; do not cook it on a high flame.