Fried Methi Crisps

  • 1/4 cup chopped fenugreek (methi) leaves
  • 1/2 cup whole wheat flour (gehun ka atta)
  • 1/4 cup quick cooking quick cooking rolled oats
  • 2 tbsp low-fat curds (dahi)
  • 2 tsp sesame seeds (til)
  • 1/2 tsp cumin seeds (jeera)
  • 1/2 tsp carom seeds (ajwain)
  • a pinch of turmeric powder (haldi)
  • Oil to deep fry
  • salt to taste
  • whole wheat flour (gehun ka atta) for rolling
  • Combine all the ingredients in a deep bowl, mix well and knead into a firm dough using enough water.
  • Divide the dough into 3 equal portions.
  • Roll each portion of the dough into a 200 mm. (8”) diameter thin circle using a little whole wheat flour for rolling.
  • Heat a non-stick tava (griddle) and gently cook them on both sides till half done. Keep aside to cool.
  • Prick them with a fork at regular intervals.
  • Cut into small rounds.
  • Heat oil in a deep pan and fry the dough.
  • Cool and serve or store in an air-tight container.
Nutrient values per serving
Protein 2.2 g
Potassium 0 mg
Iron 0.8 mg
Calcium 0 mg
Fiber 0.5 g