recipes

Methi Pak

Dhreeti Khatri

Note: (1/2 of this recipe will fill a 33cm x 32cm tray).

Ingredients:

  • 1 lb Arad ni dal flour / Urid dal flour
  • 1 lb Chana besan flour
  • 1 lb Almonds (you can use almond meal here, I usually grind the almonds slightly coarse to give the pak a crunchy texture)
  • 1 lb Cassava flour / Singora flour
  • ¾ lb Gundar (Edible Gum) * Please make sure you put this out in the sun in 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.
  • 2 lb Gor (Jaggery) *chop this up into small pieces so it makes the melting process easier.
  • 5 oz DKhat Spices Methi (Fenugreek) powder
  • 4 oz Batrisu powder
  • 1 oz DKhat Spices Ginger powder
  • 1 oz DKhat Spices ground Black Pepper
  • 1 oz grounded Cardomom powder
  • Ghee (lots of it!)
  • a big pot to mix the ingredients

Method:

  1. Heat (about ½ cup) ghee in a big frypan. 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 you think it’s done, pour this mixture in a big pot. Clean the frypan with kitchen paper towel ready for step 2. 
  1. Heat (about ½ cup) ghee in a frypan. 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 you think it’s done, pour this mixture in the big pot in step 1. Clean the frypan with kitchen paper towel ready for step 4. 
  1. Mix the ingredients that are now in the big pot thoroughly. 
  1. Heat (about ½ cup) ghee in a frypan. Add almond 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 you think it’s done, pour this mixture in the big pot in step 1. Clean the frypan with kitchen paper towel ready for step 6. 
  1. Mix the ingredients that are now in the big pot thoroughly. 
  1. Heat (about ½ cup) ghee in a frypan. 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 you think it’s done, pour this mixture in the big pot in step 1. Clean the frypan with kitchen paper towel ready for step 13. 
  1. Mix the ingredients that are now in the big pot thoroughly. 
  1. 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). 
  1. When the gum has cooled down, grind it in a blender. Please make sure that the texture is fine. 
  1. Add the grounded gum into the big pot and mix thoroughly. 
  1. Add these following powders in to the big pot now: 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 powders. Taste the mixture if you need to. 
  1. Heat ghee (add about ½ cup) in the frypan. Add gor (jaggery) and mix. Keep stirring this until you get a caramel like texture. Once it is 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. 
  1. 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.
  2. 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 smoothen the surface. Leave it overnight (Do NOT refrigerate). Cut into square slices the next day. Enjoy 😊

 


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