Methi Khakhra Recipe

Methi Khakhra Recipe with step wise pictures.

A crispy light snack made using wheat flour. This wheat crispy is healthy and highly nutritious and perfect when you are dieting.

It is very recently i tasted khakhra which my sissy bought from bombay. In my place i couldn’t find this snack anywhere. So when the first time i tried it, it was love at first time. I enjoyed it so much. I ordered it online which came in different flavours and it was so good. I was so inspired from that snack and i wanted to try it at home. Guess what i made two flavours masala khakhra and methi khakhra. Both of them were very delicious.

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Hope you will give this a try and let me know how it turns out for you.

https://www.yummytummyaarthi.com/2018/06/masala-khakhra-recipe.html

Methi Khakhra Recipe

A crispy light snack made using wheat flour. This wheat crispy is healthy and highly nutritious and perfect when you are dieting.

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Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

to 10 khakhra

Course: Main

Cuisine: Indian

Servings: 8 to 10 khakhra

Aarthi

Author: Aarthi

Ingredients

• Wheat flour / Atta - 1 cup
• Gram Flour / Besan / Kadalai Mavu - 2 tblsp
• Salt to taste
• Chilli powder - 1 tsp
• Turmeric Powder - 1/2 tsp
• Dried Fenugreek Leaves / Kasuri Methi - 3 tblsp
• Oil - 2 tblsp
• Water as needed

Instructions

• Take flour and all ingredients except oil and water in a bowl and mix well.
• Add oil and rub it into the flour.
• Add water and knead to a dough. Cover and let the dough rest for 30 mins.
• Divide the dough into equal balls.
• Roll it out. Use a round lid to cut out rounds.
• Now put it in a hot pan and cook on very low heat for 3 mins on each side.
• Keep pressing the top with a cloth.
• Keep flipping and keep cooking till brown spots appear on top.
• Remove it and cool it down completely.
• Store in a air tight container.
• Serve

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Pictorial:

1)Take wheat flour in a bowl

2)Add in gram flour

3)Add in some dried fenugreek leaves / kasuri methi

4)Add in salt

5)Add oil

6)Add in little chilli and turmeric powder

7)Mix well

8)Add water

9)Knead to a dough. Let it rest for 30 mins

10)Divide it into equal balls

11)Take a ball

12)Roll it out

13)Place on a pan

14)Flip over

15)Keep pressing the top using a towel and cook on a low heat till the khakhra is crispy and crunchy.

16)Cook on very low heat

17)Once it is cooked, remove to a wire rack to cool.

18)Once cooled store in a air tight container