Fenugreek (Methi) Khakra

My sister-in-law brought khakra for me specially from Gujarat.  And that was the first time i ate that crispy, somewhat spicy khakra. That was a plain basic khakra without adding any other material. I loved it so much that i decided to give it a try at home. When i made it first time they become so much soft and all my hard work got wasted. Then I read lot of online stuff and made again and guess what ! Second time it was just wow.  Then i tried different types by adding fenugreek, masala etc.  Below is the recipe for Gujarati Khakra. Experience the special taste by making Gujarati style Khakra at home.


Cooking Time: 30 minutes
Servings: 8-10

  • 1 bunch fenugreek leaves (Methi)
  • 2 cup whole wheat flour dough
  • 1 tsp cumin powder
  • red chili powder
  • turmeric powder
  • asafoetida powder
  • salt
  • oil
  1. Wash fenugreek leaves and cut finely.
  2. Add red chili powder, turmeric powder, asafoetida powder and salt to it and mix well.
  3. Heat oil in a pan and cook the leaves.
  4. Now combine the fenugreek mixture and ready-made wheat flour dough to make a tight dough.
  5. Divide the dough into equal portions.
  6. Roll out each ball into a thin roti by dusting flour as and when required.
  7. Give small cuts to rotis with knife so they dont puff up.
  8. Heat griddle and cook roti on high heat by adding 1 tsp oil. 
  9. Cook from both the sides and when it is crisp, turn off heat and put it on a flat plate.
  10. Repeat the process for other balls and stack them on after the other.
  11. Let them cool completely and later store them in air tight container.
  12. Khakras stay fresh for 2 weeks and refrigerated for a month.
Fenugreek (Methi) Khakra Fenugreek (Methi) Khakra Reviewed by Prajakta Patil on April 10, 2013 Rating: 5

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