1

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. 

2

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.

3

Roll out the each ball into very thin circles by dusting on flour as and when required to prevent sticking to the base.

4

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.

5

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.

6

Flip over continue the press and turn motion on medium heat until the Khakra is completely crisp.

7

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.

8

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.

9

Serve Gujarati Khakhra Recipe along with Jowar Dhani Chivda and Masala Chai 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.