Methi Khakhra Recipe - Gujarati Savory Crispy Flat Bread
Gujarati Khakhra is a crispy crunchy snack made from whole wheat flour and methi leaves. These delicious roti-papad can be enjoyed anytime of the day. Serve Khakhra as a tea time snack along with a cup of tea.In association with Preethi Kitchen Appliances
The Gujarati Khakhra is a snack made from whole wheat flour and 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.
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.
If you like this recipe, here are more Snack Recipes that you can make for your Tea Time Snacks:
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 seeds (Jeera) , 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 Recipe, we will first 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. Cover and let the Khakra dough rest 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 completely 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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