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