Every Gujarati household that makes Methi Pak (Spiced Fenugreek Slice) has it's own favourite recipe. This one's mine! Even though this recipe has proper measurements, the taste varies every time I make it. That's because I'll get experimental and add different types of nuts (walnuts, pine nuts,pistachios, cashew nuts, etc.) and other different ground spices (cinnamon, cloves, white pepper, etc.) to enhance the flavour. You can even add dates (khajur).

Please use this recipe as a base Methi Pak recipe which you can use to create into your own family favourite :) 

This recipe uses 3 of DKhat Spices products: Fenugreek (Methi) Powder, Ginger Powder and ground Black Pepper. All DKhat Spices products are FRESHLY GROUND after we receive orders. 

Note: This recipe will fill a 33cm x 32cm tray.

Ingredients:

• ½ lb or 227g Arad ni dal flour / Urid dal flour
• ½ lb or 227g Chana besan flour
• ½ lb or 227g Almonds (you can use almond meal here, I usually grind the almonds slightly coarse to give the pak a crunchy texture)
• ½ lb or 227g Cassava flour / Singora flour
• 6 oz or 107g Gundar (Edible Gum) * Please make sure you put this out in the sun on a stainless steel plate or a baking tray for a few hours. This is to make sure that the gum swells nicely when it is deep fried.
• 1 lb or 454g Gor (Jaggery) *chop this up into small pieces so it makes the melting process easier.
• 2 ½ oz or 71g DKhat Spices Methi (Fenugreek) powder (*Use more if you prefer more methi.)
• 2 oz or 57g Batrisu powder
• ½ oz or 14g DKhat Spices Ginger powder
• ½ oz or 14g DKhat Spices ground Black Pepper
• ½ oz or 14g grounded Cardamom powder
• Ghee (lots of it!) (*Sorry, it's hard measuring the amount of ghee used.)  
• a big pot or to mix the ingredients

Method:

1. Heat (about ½ cup) ghee in a big fry pan. Add chana flour and mix. The mixture should not be dry, add more ghee if it is. It should be a slightly runny mixture. Keep stirring this for about 20 - 30 minutes. The colour will change slightly. When it’s done, pour this mixture in a big pot.

2. Heat (about ½ cup) ghee in a fry pan. Add urid dal flour and mix. The mixture should not be dry, add more ghee if it is. It should be a slightly runny mixture. Keep stirring this for about 20 - 30 minutes. The colour will change slightly. When it’s done, pour this mixture in the big pot in step 1. 

3. Mix the ingredients that are now in the big pot thoroughly. 

4. Heat (about ½ cup) ghee in a fry pan. Add almond and mix. The mixture should be slightly on the dry side, add more ghee if needed. Keep stirring this for about 15-20 minutes. The colour will change slightly. When it's done, pour this mixture in the big pot in step 1. 

5. Mix the ingredients that are now in the big pot thoroughly. 

6. Heat (about ½ cup) ghee in a fry pan. Add cassava/Singora flour and mix. The mixture should not be dry, add more ghee if it is. It should be a slightly runny mixture. Keep stirring this for about 20 - 30 minutes. The colour will change slightly. When it’s done, pour this mixture in the big pot in step 1.  

7. Mix the ingredients that are now in the big pot thoroughly. 

8. In a wok, heat ghee for deep frying. Add edible gum. The gum will swell and rise up. Deep fry in low heat. Be sure not to add too much as the gum will swell. Deep fry until it is golden brown. Take it out on to a plate (No kitchen paper towels for draining here as we need the ghee in the gum).  

9. When the gum has cooled down, grind it in a blender. Please make sure that the texture is fine. 

10. Add the grounded gum into the big pot and mix thoroughly. 

11. Add the following spices to the big pot: Batrisu powder, ginger powder, black pepper, cardamom powder and fenugreek (methi) powder. Mix thoroughly. *At this point you can control the flavour by adding less or more of these spices. Taste the mixture if you need to. 

12. Heat ghee (add about ½ cup) in the fry pan. Add gor (jaggery) and mix. Keep stirring this until you get a caramel like texture. Once it has melted and has mixed well with ghee take it off the heat. *Note: Do not boil this mixture, the purpose is to just melt the jaggery. 

13. Add the jaggery mixture into the big pot and mix thoroughly. Once it is mixed thoroughly, roll a ball from the mixture and squeeze it. Ghee should come out from the mixture. If it feels dry then heat some ghee (lukewarm) and add it into the mixture in the big pot and mix it again thoroughly. 
14. Prepare the tray with baking paper that you are going to set the mixture in. Pour the mixture into the tray. Pat the mixture to make sure there any no bubbles and smooth the surface. Leave it overnight (Do NOT refrigerate).  Cut into square slices the next day. *NOTE: If it happens to be a very cold day, check in a few hours and see if the mixture is set, cut into slices immediately.
15. Enjoy 😊