Recipe: Yummy Methi Masala Sticks

Recipe: Yummy Methi Masala Sticks Delicious, fresh and tasty.
Methi Masala Sticks. Su's Healthy Living Heat oil in a non-stick pan. Add cashew nut paste and cook until oil separates from the mixture. Throw in red chili powder, turmeric powder, garam masala powder, dry mango powder, coriander powder, salt, and sugar.
Sambar Masala Powder, Rasam Powder Recipe / Rasam Podi, Instant Pickle Powder-south Indian Style.
Methi Poori / Puri Whisk Affair.
The fenugreek seeds are also of the split kind.
You can cook Methi Masala Sticks using 12 ingredients and 5 steps. Here is how you achieve that.
Ingredients of Methi Masala Sticks
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Prepare 2 cups of wheat flour.
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Prepare 2 tbsp of urad dal flour.
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It’s 1 cup of methi leaves.
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You need 1 tsp of turmeric powder.
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It’s 1 tsp of red chilli powder.
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You need 1/2 tsp of carrom seeds.
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You need 1 tsp of dhaniya jeera powder.
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Prepare 3 tsp of oil to prepare dough.
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You need to taste of Salt.
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You need as required of As required water.
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You need as required of Oil for frying.
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You need 2 tsp of Chaat masala.
Both the seeds are well roasted individually, powdered and then mixed in with the red chilli powder and salt.
Apparently the best place to source these ingredients in Coimbatore ,for making this masala, is Sangam stores.
One has to request for "kadagu paruppu" and "vendayam paruppu.
Methi malai matar is also served in many restaurants.
Methi Masala Sticks instructions
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Mix both the flour. Take washed and chopped methi leaves and mix it to flour. Add salt, red chilli powder, dhaniya jeera powder, carrom seeds, salt and turmeric powder to flour..
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Add oil and by using required quantity of water Knead a dough..
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Roll it to medium thickness roti using rolling pin. Prick it using knife and cut it into long strips..
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Deep fry it in hot oil till it becomes crisp. Sprinkle some chaat masala on top immediately after taking it out from oil so that chaat masala should stick to it..
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Enjoy this methi masala sticks with your tea or munch it anytime..
I do enjoy it once in a while.
But we order paneer based dishes more often.
It has totally different taste and flavor compare to usual punjabi gravies which has onion-tomato based gravy like kadai paneer, matar paneer, aloo gobi matar, capsicum curry.
I and dear husband loved it and enjoyed it with ajwain paratha.
Tikka Masala Sauce: Melt the butter in a large saucepan over medium heat.