Methi Khakhra Recipe - Gujarati Savory Crispy Flat Bread
Gujarati Khakhra is a snack made from whole wheat flour served at any time of the day. A crispy crunchy snack that is appears to be combination like that of a roti-papad.In association with Preethi Kitchen Appliances
The Gujarati Khakhra 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 Khakhra 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.
Here are more snack recipes for you to try
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.
- 2 cups Whole Wheat Flour
- 2 tablespoons Methi Leaves (Fenugreek Leaves) , finely chopped
- 1/4 teaspoon Red chilli powder
- 1/4 teaspoon Asafoetida (hing)
- 1/2 teaspoon Turmeric powder (Haldi)
- 2 tablespoons Cooking oil , more for making the khakra
- Salt , to taste You could use the follow as alternative ingredients to the fenugreek leaves
- Cumin (Jeera) seeds , Coarsely pounded
- Dry ginger powder
- Spinach Leaves (Palak) , cooked & pureed
- Mint Leaves (Pudina) , Dried or fresh
- Homemade tomato puree
How to make Methi Khakhra Recipe - Gujarati Savory Crispy Flat Bread
To begin making the Gujarati Methi Khakhra, we first to make the dough. In a large bowl combine the whole wheat flour, fenugreek leaves, red chilli powder, asafoetida powder, turmeric powder, oil and salt to taste.
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 Khakhra 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 Khakhra is cooled completely store the them in an airtight container. These Khakras stay fresh outside for about two weeks and refrigerated for about a month.
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