Recipe

Instructions:
1. Preparing the Dry Ingredients:
1. Crush Sesame Seeds:
- Take 10 tablespoons of sesame seeds and crush them to a semi-powdered texture. This
helps the seeds stick to the dough during preparation and not get separated.
2. Mix Dry Ingredients:
- In a large mixing bowl, add 2 cups of maida (or a mix of maida and wheat flour).
- Add 4 tablespoons of groundnut oil.
- Add 1/2 teaspoon of asafoetida, 2 teaspoons of red chili powder, 1 teaspoon of turmeric
powder, and salt to taste.
- Add 2 teaspoons of sugar to balance the bitterness of kasuri methi.
- Add 2 tablespoons of crushed kasuri methi.
Tip: Always mix dry ingredients thoroughly before adding water to ensure even
distribution.
2. Preparing the Dough:
1. Mix and Knead:

- Gradually add water (approximately 1/2 cup) to the dry mixture. Knead the dough to a
hard consistency.
- Mix the dough slowly to ensure it turns out crispy. If the dough is too soft, the snacks will
not be crispy.
Tip: A harder dough results in crispier snacks.
2. Rest the Dough:
- Cover the dough and let it rest for 15-20 minutes. For better results, you can rest it for
30-45 minutes.
Tip: Resting the dough helps in better binding and improves texture.
3. Shaping the Methi Sticks:
1. Roll the Dough:
- Divide the dough into large balls.
- Using an eco-bake paper or parchment paper, roll out the dough balls into thin roti
shapes using a rolling pin (belan). Expect cracks at the edges due to the hard dough
consistency.
Tip: Use eco-bake paper to avoid greasing and for easier handling.
2. Prepare for Frying:
- Use a fork to prick the rolled-out dough to prevent it from inflating during frying.
- Cut the rolled dough into rectangular strips or your desired shape.
Tip: Cutting into strips helps in achieving the traditional bakery-style appearance.
4. Frying the Methi Sticks:
1. Heat the Oil:
- Heat oil in a pan on medium flame.
- Test the oil temperature by dropping a small piece of dough. If it rises immediately, the oil
is ready.
Tip: Maintain the flame on medium to ensure even cooking and prevent burning.
2. Fry the Sticks:
- Fry the cut strips in the hot oil. Ensure the flame is between slow and medium.
- Fry until the sticks are golden brown and the bubbling stops, indicating they are done.
Tip: Turn the sticks occasionally for even frying.
3. Drain and Cool:
- Remove the fried sticks from the oil and place them on tissue paper to drain excess oil.
- Let them cool completely before storing.
Tip: Cooling helps the sticks become crispier and enhances their flavor.

Storage and Serving:
- Storage: Store the cooled Methi Sticks in an airtight container. They will remain crispy for 1
to 1.5 months.
- Serving: Serve these crunchy snacks with tea or coffee, or pack them in tiffins for kids and
office-goers.
Tips and Precautions:
1. Ingredient Quality: Use fresh ingredients, especially the kasuri methi and oil, for the best
flavor and texture.
2. Consistent Dough: Ensure the dough is of hard consistency and mix it well for even
texture and crispiness.
3. Resting Time: Allow adequate resting time for the dough to enhance binding and texture.
4. Oil Temperature: Maintain the oil at medium heat to prevent burning and ensure even
cooking.
5. Proper Storage: Store in an airtight container to keep the Methi Sticks fresh and crispy
for a longer time.
6. Even Mixing: Ensure all dry ingredients are thoroughly mixed before adding water. This
helps in even flavor distribution.
7. Kneading: Knead the dough well. Insufficient kneading can result in uneven texture and
cooking.
8. Eco-Bake Paper: Using eco-bake paper prevents the dough from sticking and eliminates
the need for extra oil or ghee.
Conclusion:
That's it! Your delicious, crispy Methi Sticks are ready to enjoy. If you liked this recipe, please
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delightful recipes.