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Photo of Methi Khakra by Sudha Sridhar at BetterButter
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Methi Khakra

Feb-10-2017
Sudha Sridhar
180 minutes
Prep Time
60 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Methi Khakra RECIPE

A light, crispy snack that goes well with masala chai. Recipe handed down by my aunt who learnt it from a Gujarati friend so authenticity guaranteed.

Recipe Tags

  • Veg
  • Medium
  • Everyday
  • Gujarat
  • Grilling
  • Snacks
  • Healthy

Ingredients Serving: 4

  1. Whole wheat flour (Atta) - 1 cup
  2. Refined oil - 1/2 cup
  3. Fenugreek (methi) leaves : 3-4 tbsps
  4. Turmeric powder - 1 tsp
  5. Red chilly powder - 2 tsp
  6. Coriander powder - 1 1/2 tsp
  7. Water - 1/4 Cup
  8. Salt to taste

Instructions

  1. Wash the methi leaves and drain excess water. Chop it very fine and keep aside.
  2. In a bowl take the whole wheat flour and add turmeric, red chilly powder, coriander powder and salt. Mix.
  3. Add the chopped methi leaves and mix.
  4. Heat the oil till it is slightly warm and then add it to the flour mix.
  5. Mix the oil in the flour mix and you should be able to bind the flour into a ball. If you feel the oil is a little less add a couple of more tbsps.
  6. Just sprinkle some water to knead it into a soft and firm dough. You may not need the complete 1/4 cup of water so don't add it all at once.
  7. Cover the dough and let it rest for about 2 - 2.5 hours.
  8. After the dough has rested once again knead it to get a smooth, pliant dough.
  9. Divide the dough into equal sized balls and roll them out as thin as possible one by one. Dust the rolling surface with some dry flour.
  10. To get nice round khakras use a cookie cutter or the lid of any stainless steel jar.
  11. Keep the rolled out khakras covered till you start cooking them on a dosa tawa (flat gridle)
  12. Heat up a heavy tawa preferably a dosa tawa and definitely not a non-stick tawa as it is of thin gauge and the khakras will burn.
  13. Place the khakras on the tawa one by one, or if they are small, then as many as the tawa can accomodate.
  14. Cook the khakras on low flame on both sides till you see the surface bubbling up like in a roti.
  15. Remove from fire and keep aside. Khakras are now half cooked.
  16. Once all the khakras have been half cooked, place each one of them one by one on the tawa and with a white soft cloth press so that the oil from the khakra seeps out into the cloth.
  17. Press the khakra with the cloth on both sides till it becomes nice and crisp. This will take a couple of minutes.
  18. By the time you finish cooking all the khakras a second time the white cloth would have turned yellow and soaked in oil. So most of the oil that was added while kneading is pressed out.
  19. Remove the khakra from the tawa and let it cool down.
  20. Store in an airtight jar and they have a shelf life of upto 10-15 days.
  21. Serve with tea.
  22. Traditionally khakras used to be made for travel as they have longer shelf life than normal rotis.

Reviews (2)  

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Submit Review
Kanak Patel
Feb-14-2017
Kanak Patel   Feb-14-2017

I love khakhra! My fav

Paramita Majumder
Feb-11-2017
Paramita Majumder   Feb-11-2017

Very nice :-)

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