Methi Khakra | How to make Methi Khakra

By Sudha Sridhar  |  10th Feb 2017  |  
4.5 from 2 reviews Rate It!
  • Methi Khakra, How to make Methi Khakra
Methi Khakraby Sudha Sridhar
  • Prep Time

    3

    Hours
  • Cook Time

    60

    mins
  • Serves

    4

    People

34

2

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.

Methi Khakra is a popular aromatic and delicious dish. You can try making this amazing Methi Khakra in your kitchen. This recipe requires 180 minutes for preparation and 60 minutes to cook. The Methi Khakra by Sudha Sridhar has detailed steps with pictures so you can easily learn how to cook Methi Khakra at home without any difficulty. Methi Khakra is enjoyed by everyone and can be served on special occasions. The flavours of the Methi Khakra would satiate your taste buds. You must try making Methi Khakra this weekend. Share your Methi Khakra cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Sudha Sridhar for inputs. In case you have any queries for Methi Khakra you can comment on the recipe page to connect with the Sudha Sridhar. You can also rate the Methi Khakra and give feedback.

Methi Khakra

Ingredients to make Methi Khakra

  • Whole wheat flour (Atta) - 1 cup
  • Refined oil - 1/2 cup
  • fenugreek (methi) leaves : 3-4 tbsps
  • turmeric powder - 1 tsp
  • red chilly powder - 2 tsp
  • coriander powder - 1 1/2 tsp
  • water - 1/4 Cup
  • salt to taste

How to make Methi Khakra

  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.

My Tip:

You can make your own variations by adding coarsely pounded cumin (jeera) or fresh coriander leaves instead of methi. I prefer to use a soft, clean white hanky for pressing the khakras.

Reviews for Methi Khakra (2)

Kanak Patel2 years ago

I love khakhra! My fav
Reply

Paramita Majumder2 years ago

Very nice :-)
Reply

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