Meethe Parhey | How to make Meethe Parhey

By Sabika Roofi  |  15th Jul 2016  |  
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  • Meethe Parhey, How to make Meethe Parhey
Meethe Parheyby Sabika Roofi
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About Meethe Parhey Recipe

Fried diamond shaped 'parhey' soked in sugar syrup. I loved these since childhood. They are just simply delicious and remind me of the carefree childhood days.

Meethe Parhey is one dish which makes its accompaniments tastier. With the right mix of flavours, Meethe Parhey has always been everyone's favourite. This recipe by Sabika Roofi is the perfect one to try at home for your family. The Meethe Parhey recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Meethe Parhey is 30 minutes and the time taken for cooking is 25 minutes. This is recipe of Meethe Parhey is perfect to serve 10 people. Meethe Parhey is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Meethe Parhey. So do try it next time and share your experience of cooking Meethe Parhey by commenting on this page below!

Meethe Parhey

Ingredients to make Meethe Parhey

  • 1kg maida
  • 100-150gms kalonji seeds
  • 300gms sugar to make syrup
  • salt to taste
  • oil to fry

How to make Meethe Parhey

  1. Mix maida, salt, kalonji seeds and water to knead and make a dough. Knead well to soft and well mixed dough.
  2. Roll out like rotis but thinner. And cut into diamond shapes.
  3. Make these diamond shaped pieces of all the dough.
  4. Heat oil in a kadai, big enough to deep fry.
  5. Fry the parheys in batches to ensure they are well fried. They should be of a good golden colour.
  6. After frying all the parheys keep them aside for cooling.
  7. Meanwhile melt sugar in a heavy based pan with 3-4 table spoon if water.
  8. The sugar syrup should be of a thin consistency and shouldn't change colour like a caramel.
  9. In a wide dish spread the parheys and pour the sugar syrup on top of it.
  10. Mix them well with hands. And keep aside.
  11. When the sugar syrup dries up the parheys will be well coated with syrup.

My Tip:

Make sure the sugar syrup doesn't become of caramel consistency. Remove the syrup from heat as soon as the sugar melts and reaches a thick consistency.

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