The Best Methi Na Sakkarpara Recipe in 30 Minutes | Crispy Gujarati Tea-Time Snack

Methi Na Sakkarpara – These are crispy, savory diamond-shaped snacks made with flour, methi (fenugreek), and Indian spices – a perfect accompaniment to tea.

“Learn how to make crispy and savory Methi Na Sakkarpara Recipe – a traditional Gujarati snack made with fresh fenugreek leaves, perfect for tea time!”

🕒 Prep Time: 15 mins

🍳 Cook Time: 20 mins

🍽️ Total Time: 35 mins

🍴 Servings: 4-5

Ingredients for Methi Na Sakkarpara Recipe:

• For the Dough:
  • 1 cup all-purpose flour (maida)
  • 1/4 cup finely chopped fresh fenugreek leaves (methi) – ensure they are thoroughly washed and drained
  • 2 tablespoons semolina (sooji/rava) (optional, for extra crispiness)
  • 1 teaspoon ginger-garlic paste (optional, adjust to taste)
  • 1/2 teaspoon red chili powder (or to taste)
  • 1/4 teaspoon turmeric powder
  • 1/4 teaspoon carom seeds (ajwain)
  • A pinch of asafoetida (hing)
  • 1.5 tablespoons hot oil or ghee (for moyan/shortening)
  • Salt to taste
  • Water (as needed to knead the dough)
• For Frying:
  • Oil for deep frying

Step-by-Step Instructions with Descriptions:

Step 1: Preparing the Fenugreek Leaves

• Thoroughly wash the fresh fenugreek leaves under running water. Drain them completely and pat dry with a kitchen towel to remove any excess moisture. Finely chop them. This is crucial for even distribution in the dough.

Step 2: Preparing the Dough (Moyan)

• In a large mixing bowl, combine the all-purpose flour, semolina (if using), red chili powder, turmeric powder, carom seeds, asafoetida, and salt. Add the ginger-garlic paste (if using) and the finely chopped fenugreek leaves. Mix well. Now, add the hot oil or ghee. This step, called “moyan,” is essential for making the sakkarpara crispy and flaky.

Step 3: Rubbing the Moyan

• Description: Using your fingertips, rub the oil into the flour mixture until it resembles breadcrumbs. The mixture should hold its shape when you press a portion in your fist, indicating sufficient moyan.

Step 4: Kneading the Dough

• Gradually add water, a little at a time, and knead the mixture into a firm and stiff dough. The dough should be tighter than roti dough. Do not add too much water at once. Cover the dough with a damp cloth and let it rest for 15-20 minutes. This resting period allows the gluten to relax and the semolina to absorb moisture.

Step 5: Dividing the Dough

• After resting, knead the dough once more for a minute. Divide the dough into 3-4 equal portions.

Step 6: Rolling the Dough

• Take one portion of the dough and flatten it slightly. On a clean, dry surface or a rolling board, roll out the dough into a thin, even sheet, about 2-3 mm thick. Ensure the thickness is uniform for even frying.

Step 7: Cutting the Sakkarpara

• Using a sharp knife or a pizza cutter, cut the rolled-out dough into small diamond, square, or rectangular shapes, as preferred. You can make them as small or large as you like.

Step 8: Preparing for Frying

• Description: Gently separate the cut pieces and arrange them on a plate. Ensure they are not sticking together.

Step 9: Heating the Oil

• Heat oil in a deep frying pan or kadai over medium flame. To check if the oil is hot enough, drop a tiny piece of dough into it. If it sizzles and slowly rises to the surface, the oil is ready. It shouldn’t immediately brown.

Step 10: Frying the Sakkarpara

• Reduce the flame to low-medium. Carefully add a batch of the cut sakkarpara pieces into the hot oil. Do not overcrowd the pan.

Step 11: Frying to Golden Brown

• Fry the sakkarpara on low to medium flame, turning occasionally, until they turn golden brown and crispy on both sides. Frying on a low flame ensures they cook through and become uniformly crispy. This might take 5-8 minutes per batch.

Step 12: Draining Excess Oil

• Once golden brown and crispy, remove the fried sakkarpara with a slotted spoon and place them on a plate lined with absorbent paper towels to drain excess oil.

Step 13: Cooling and Storing

• Allow the Methi Na Sakkarpara to cool completely. Once cooled, they will become even crispier. Store them in an airtight container at room temperature. They stay fresh for up to 1-2 weeks.

📝 Tips for Perfect Methi Na Sakkarpara:

• Use hot oil (moyan) in the dough for extra crispiness.
• Fry on medium flame to ensure even cooking.
• Add kasuri methi (dried fenugreek) if fresh methi isn’t available.

☕ Serving Suggestions:

Serve these crispy Methi Na Sakkarpara with hot masala chai or filter coffee for a perfect monsoon snack.

📦 Storage:

Once cooled, store in an airtight container for up to 2 weeks.

FAQs: