Methi Khakra Recipe (Gujarati Savory Crispy Flat Bread)
The Gujarati Khakra is a snack made from whole wheat flour that is served for breakfast, tea or even taken as a travel snack. It is wholesome as it is made from whole wheat flour and delicately flavoured with ingredients like fenugreek, turmeric and asafoetida.
I was first introduced to the Khakra when I was in the eleventh grade by a Gujarati friend who used to bring these as a school snack. They were so delicious that friends and I used to make sure she does not get a morsel.
A lot of hard work goes into making them especially if you live in a joint family where you have to make a 100 or more at a time and stock them. Although it is readily available in the retail stores these days there is a special taste when you make them at home.
2 cups whole wheat flour
1/4 cup finely chopped fenugreek leaves
1/4 teaspoon red chilli powder
1/4 teaspoon asafoetida powder
1/2 teaspoon turmeric powder
2 tablespoons oil plus more for making the khakra
salt to taste
Coarsely pounded cumin
Dried ginger powder
Finely chopped spinach or cooked spinach puree
Dried mint powder or freshly chopped mint
You could use the follow as alternative ingredients to the fenugreek leaves
Directions for Gujarati Methi Khakra Recipe
To begin making the Gujarati Methi Khakra, we first to make the dough. In a large bowl combine all the ingredients and knead by adding little water at a time, till it becomes stiff dough. Let the Khakra dough rest covered for fifteen minutes and knead again. Divide the dough into twenty equal portions.
Roll out the each ball into very thin circles by dusting on flour as and when required to prevent sticking to the base.
Heat an iron skillet in medium high heat; add one rolled out portion of the Khakra dough. Once you notice a few air pockets popping out flip the rolled dough.
Smear a teaspoon of oil around it and using a wooden press do a press and turn motion not allowing the dough to develop air pockets. Continue this pressing and turning for a few minutes on medium heat. Flip over continue the press and turn motion on medium heat until the Khakra is fully crisp.
Take the Khakra off from heat and place it on a flat plate. Continue the same with the other rolled out portions of the Khakra dough and stack the Khakra one on top of the other.
Once the Khakra is cooled completely store the them in an air tight container. These Khakras stay fresh outside for about two weeks and refrigerated for about a month.
Note: The pressing can be done with a wooden press or a thick cotton cloth or something else in your kitchen that will work as a press.
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