Khakhra is a traditional Gujarati snack which is healthy, crispy and delicious on its own or with pickle, ketchup or curd. The secret of making best methi khakhra lies in rolling the thinnest possible roti and cooking on low heat, while continuously pressing it with wooden press or folded cloth. In this post, I am going to share a recipe for methi khakhra, which gets its delicious flavour from kasoori methi. Kasoori methi, also called dried fenugreek leaves is added while preparing the dough and hence the name methi khakhra. For variations of khakhras, you can add chat masala and cumin seeds in place of dried fenugreek leaves to make jeera khakhra. Also, you can replace kasoori methi with 2 teaspoons ginger-garlic paste for nice ginger-garlic flavour.
I haven’t used oil to roast it in this recipe to keep calorie count low but you can use small amount of it, if preferred. Therefore, these khakhras make a perfect diet recipe as well and hence can be introduced as a weight loss recipe. Methi khakhra can be served with tea as afternoon snack. They can be had for breakfast with curd also. Spread ghee and and dry chutney powder and enjoy it just like that. Crushed khakhra can be used for preparing bhel, chat and chevda also.
Now, let’s start over with the recipe of methi khakhra….
Ingredients
- 1 cup Whole Wheat Flour
- 1½ tbsps. Dried Fenugreek Leaves/Kasoori Methi
- Salt, to taste
- 2 tsps. Cooking Oil
- ½ cup Whole Wheat Flour, for dusting and rolling
- Water, for kneading the dough
Method
- Mix the whole-wheat flour, kasoori methi, a teaspoon oil and salt in a bowl.
- Add water as required and knead to form smooth and soft dough like chappathi/phulka roti dough. Cover it with a plain muslin cloth and allow it to rest for 15-20 minutes.
- Grease its surface with a teaspoon of oil, divide it into 6 equal parts and give them a shape of ball.
- Take one ball, press it and coat it with dry whole-wheat flour.
- Roll it out into very thin circle (like chappatthi) with a rolling pin. Roll it out as thin as possible.
- Heat the non-stick griddle on low heat. Put the rolled chappathi on it and cook for 20-30 seconds. After 20-30 seconds, turn it and press it using wooden press or folded thick cloth. Press down each part of chappathi with it to make sure that no bubbles appear and cook for around 40-50 seconds.
- Flip it and repeat the same process of pressing and cooking with wooden press/folded cloth until it becomes crispy. Make sure to cook on low heat to roast it evenly.
- Methi khakhra is ready to serve. Prepare remaining khakhras.
- Cool them for 10-15 minutes at room temperature and store in airtight container.
