10 things I've learnt from making Methi Pak

Dhreeti Khatri

I have been making Methi Pak since 2010. Over these past 14 years I've learnt a few things - some self-taught by the numerous mistakes I've made and there has always been knowledge constantly shared by the two wonderful ladies whom I call Ma and Mummy. 

In these past 14 years of making Methi Pak, I've learnt 10 things:

1. Sun the Gum!
Sunning Gundar (edible gum) so that it swells nicely when deep fried. It's a very simple thing which is easy to forget or skip but this step is crucial to ensure that the gundar (edible gum) fries well as this does affect the texture of the Methi Pak

All you need to do is spread out gundar (edible gum) on a stainless steel plate and find a spot near a window where there's sunlight pouring in. Place gundar (edible gum) under the sunlight for about 1 hour plus. This helps evaporate any moisture which can hinder in the deep frying process.    

2. Prep Day!

Weigh all ingredients beforehand. I do this at least a day or two before I'm planning to make Methi Pak. It makes the process of making Methi Pak a whole lot easier. I even deep fry the gundar and blend it ready. So there's less to do on the day I'm making Methi Pak.  

3. Pak Smash!

If you don't like the taste of the Methi Pak you've made, you can adjust it. 

Some years ago, I accidently discovered Pak Smash. I sat the morning after making Methi Pak, ready to enjoy Methi Pak only to discover I wasn't quite satisfied with the taste. I felt it still needed more spices and a bit more sweetness from the jaggery. 

I wasn't ok to continue eating this Methi Pak batch every single morning and afternoon for the next 2 months. 

I wanted to fix it but how? I had never heard of anyone smashing Methi Pak and readjusting it. I felt like an amateur as I hadn't been able to get it right in the first shot like the other Methi Pak makers.  

I decided to take a risk and smashed all those Methi Pak pieces and heated it all up to melt it so that I could add more spices and jaggery. 

I was worried, would the Methi Pak set properly again without feeling over cooked and chewy? 

I learnt that melting the Methi Pak mixture did not affect the texture much and it wasn't chewy. The Methi Pak did set well just like the first time. So readjusting Methi Pak is possible! 

In the end, I was really happy with the taste. I did spend more than an hour smashing and melting the Methi Pak and adding spices. Then I had to melt extra jaggery and ghee in a separate pan and add it to the melted Methi Pak mixture. I had to wait for it to set in the tray again then spent another 30 minutes or so cutting it into square slices. Yes, I spent a lot of time with this extra process but I felt it was totally worth it! 

4. Extra ingredient!

Batris means 32 in Gujarati. 32 types of Indian herbs and spices are ground into a powdered form and this blend is called Batrisu. This spice blend is beneficial for the body and bones and therefore a vital ingredient in the Methi Pak. Batrisu is made in India where these 32 different herbs and spices are sourced. Batrisu can be bought from Indian grocery stores.

Now, what I realised about this store bought Batrisu was because it's been ground and stored for some time the spice oils have evaporated so it has lost some of its aromas and flavours.  

Here enters the extra ingredient!

Freshly ground Chai Masala

In addition to the amount of Batrisu needed in the Methi Pak recipe, I've started adding Chai Masala because all the ingredients in Chai Masala are also present in Batrisu. I can't emphasise how much this can make your Methi Pak taste even more delicious and bursting with flavours! 

Just make sure the Chai Masala you use is freshly ground so that the flavours are intense. Simply add the freshly ground Chai Masala to suit your taste buds.

5. Ghee Test!

The amount of ghee used affects the texture and taste of Methi Pak and it also determines whether the Methi Pak will set well or not. It's not easy to measure and write an exact amount of ghee needed as the different types of flours and nuts will absorb more or less ghee. This is one ingredient you will have to estimate. 

One good indication is at the end after mixing all the ingredients, form a ball of the Methi Pak mixture in your hand and squeeze it. If there's ghee visible then there's enough ghee for the Methi Pak to set. If the ghee is lacking, you can melt more ghee and add to the Methi Pak mixture and repeat the Ghee Test.  

6. Gor (Jaggery)

This is another tricky ingredient. Different gor (jaggery) batches will vary in sweetness. So even though there's a measured amount of gor (jaggery) in the Methi Pak recipe, what you will actually need will depend on the sweetness of the gor (jaggery) you're using and also on your taste preferences. I seem to be constantly adjusting the gor (jaggery) ratio almost every year! 

7. Mood affects Food!

This is number 1 when it comes to cooking but rarely mentioned. I have observed that when I'm in a great mood, the food I make ends up amazingly delicious! I have discovered a little hack to create a great mood just before I start cooking.  


I choose a playlist of my favourite songs and turn it on just before I start cooking, whether it's Methi Pak or anything else I'm about to cook.  

When I turn on my favourite music, I get into a state where everything just flows! It's when you're in this flow state, where what you're doing doesn't feel like a chore, you will create magic! It's hard to explain but there's something different in the flavours of foods that are made in this flow state. I've experienced this so many times! The whole cooking process will just flow so effortlessly. So not only will you enjoy the process of cooking, what you'll create will be delicious!

I enjoy this so much that I've embraced this little ritual of turning on my favourite songs just before I start making Masalas for my customers. I want customers to also experience this when they use my freshly ground Masalas.

8. Keep it Sharp!

When it comes to cutting Methi Pak into square slices it's important to use either a sharp knife or pizza cutter. The edge of the slices will be smoother and the slicing process feels effortless.  

9. Fresh is Best!

Where possible use fresh ingredients. I usually freshly grind the dals into flour, and the same goes for the almonds. The spices give the Methi Pak the aromas and flavours so I use freshly ground Fenugreek (Methi) Powder, Ginger Powder, Cardamom (Elchi) Powder, ground Black Pepper and Chai Masala.  

If you don't have time to grind all these, you can outsource it to someone who can freshly grind them for you. I do freshly grind the following spices: Fenugreek (Methi) Powder, Ginger Powder, ground Black Pepper and Chai Masala which you can order from my online store DKhat Spices

10. Write it down!

If you want the same result you have to do the exact same thing every single time! This is why writing it down helps. I've gotten into the habit of measuring and writing down recipes as I'm constantly experimenting in the kitchen. Sometimes I end up creating something really amazing so I'll quickly write down the ingredients used, the method and sometimes even timings of the cooking steps before I forget.  

I found this is a game-changer for cooking! Yes, it does take a few minutes to write it down but I've noticed that every time I am about to make a dish, I'll refer to my recipe book and am able to recreate the dish effortlessly. I've even noticed that a small change like 1/2tsp less or more of an ingredient can affect the flavour of a dish and this is why this habit of writing it down has become quite important for me.  

If you've made Methi Pak which you're happy with then make sure you have written down the ingredients and exactly how much you've used. This way you can re-create the same delicious Methi Pak which you're enjoying.  

So this is what I've learnt about Methi Pak in these last 14 years. I've summarised 14 years of tips, hacks that I've learnt and also the knowledge that's been passed through generations into this 5 minutes read for you. Here's the Methi Pak recipe I refer to when making Methi Pak.

I hope you enjoy the process of making Methi Pak

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