Crisp and thin, Methi Khakhra is a popular snack made in Gujarati and Rajasthani households. Make it and you will surely get addicted to this snack. Here is how to make it.
About This Recipe
Khakhra is a thin savory whole wheat cracker that is popular in Gujarat and Rajasthan and is popularly eaten as a snack. You will find homemade Khakras in every household, which is served along with your evening tea or coffee as a snack.
They are made just like Roti and cooked on a griddle on low heat until they become nice and crisp. These whole wheat Khakhra are flavored with Kasuri Methi that adds a beautiful flavor in these plain Khakhras.
There are many varieties of Khakhra available in the market nowadays, but the ones made at home have a different taste and freshness all together.
Therefore, whenever I have some free time on hands, I prepare them at home in big quantity and store them.
After making it on Tawa, let them cool down so that they become nice and crisp. Once they cool down completely, you can store them in an airtight container at room temperature.
These whole wheat masala methi khakras are a great snack to munch on between the meals or whenever the hunger strikes. You can also pack them in your and your kid’s lunch box or snack box to eat in between the meals.
This Methi Khakhra is,
- Low in Calories
- A great snack to munch on
- Easy to make at home
- Better than the store-bought ones
Whole Wheat Flour – These Khakhras are very healthy, as they are made with Whole Wheat Flour. You can also mix other flours with Whole Wheat to make it healthier and give it a twist.
Kasuri Methi – Kasuri Methi is just another name for Dried Fenugreek Leaves and the flavor of this really changes the flavor game of this rather simple snack.
You can avoid adding it, but it does makes the Khakra even more tasty.
Oil – You can use any vegetable oil of your choice for these Khakras.
Other Ingredients – Other than the above-mentioned ingredients, we will need Salt, Hing, Red Chilli Powder, and Turmeric Powder. Red Chilli Powder adds a little spiciness to the Khakhra, whereas Turmeric Powders adds a nice Yellow tint.
You can adjust the amount of red chili powder, depending upon how spicy you want your Khakhra to be.
Step By Step Recipe
Mix flour, Kasuri methi, salt, red chili powder, turmeric powder, hing, and 2 tablespoon oil in a bowl and mix with fingers.
Add water little by little.
Knead to make a medium soft dough. Cover and keep aside for 20 minutes.
Divide the dough into 20-22 equal balls.
Dust the balls with dry flour and roll into a thin 5-inch circle. Make the circle as thin as possible without tearing the dough.
Heat a griddle. Put the khahkra on the griddle. Simmer the heat to low.
Press it with a cotton cloth and cook till brown spots appear. Flip on the other side and keep pressing with a cloth. Apply ½ teaspoon oil on both the sides and cook till the khakhra is crisp. Keep flipping sides while cooking.
Remove from the griddle. Cool it completely. Store in an airtight container for up to a month.
Frequently Asked Questions
Prepare the Khakhra as per the recipe and now instead of cooking it on Tawa, you can bake them.
To bake it, preheat the oven at 180 degrees for 10 minutes.
Now, place the prepared round-shaped khakhra between two sheets of parchment in a baking tray. Place another baking tin on top, to press down the khakhra.
Place the tray in the oven and bake them at 150 degrees for 10-12 minutes or until the edges start to brown.
To make Multigrain Khakhra, you can add other flour with Whole Wheat Flour such as Ragi Flour, Jowar Flour, or even Bajra Flour, or you can buy Multigrain Flour from the market and make the Khakras with them.
Other ingredients and the process to make will remain the same.
No, as these Khakras have whole wheat flour, they are not gluten-free. But if you are looking for a gluten-free option you can make Bajra or Oats Khakra flavored with methi. They make for an interesting gluten-free Khakhra.
To make these Khakhras crispy, cook them on low heat. If you cook them on high heat, they will cook fast without getting crispy and also has a chance to get burnt.
While cooking, press the Khakras towards the tawa with the back of the spoon or a cloth. This trick also helps the Khakhra to get crispy.
While I have shown you how to make the basic Methi Khakhra Recipe, you can experiment with its flavors and make varieties of Khakhra such as Jeera, Butter, Pav Bhaji, Garlic, Chaat Masala, Pudina, Ajwain, Masala, Cheese, Ragi, Chatpata and many more.
Every household has their own way of eating Khakhra, but I like to eat along with pickle.
You can serve any pickle of your choice along with this crispy snack.
You can even serve it with a chutney such as green chutney or lahsun ki chutney.
Heat a little ghee and apply it on the khakhra, sprinkle some salt and red chili powder on to and enjoy your spicy crispy cracker.
There are also many spices available such as jeeravan powder that can be applied on khakhra and served.
You can even make ‘Churi’ out of these Khakras, which is a very famous snack or breakfast dish in Gujarati households.
Just break it into very small pieces and then add in some fried onions, red chilli powder, salt and lemon juice. You can avoid onions to make this churi.
These Methi Khakhras can be stored in an airtight container for about a month at room temperature. Make sure they have cooled down properly, before placing them in the container.
Pro Tips By Neha
Always cook Khakra on low heat and keep pressing it towards the tawa with the help of a cloth, to get crispy Khakras.
Kasuri Methi does add a delicious twist to your plain Khakhra, so do not miss them.
Once the Khakhra is ready, let them cool down fully before storing it in an airtight container, otherwise, they will not retain their crispiness.
Adjust the amount of spices according to your taste.
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- 2 cups Whole Wheat Flour
- 2 tablespoon Kasuri Methi
- 1 teaspoon Salt
- /12 teaspoon Red Chilli Powder
- ½ teaspoon Turmeric Powder
- ¼ teaspoon Hing
- 2 tablespoon Oil (plus for frying)
- Add flour, kasuri methi, salt, red chilli powder, turmeric powder, hing and 2 tablespoon oil in a bowl and mix with fingers.
- Add water little by little and knead to make a medium soft dough.
- Cover the dough and keep aside for 20 minutes.
- Divide the dough into 20-22 equal balls.
- Dust the balls with dry flour and roll into a thin 5 inch circle.
- Make the circle as thin as possible without tearing the dough.
- Heat a griddle.
- Put the khakra on the griddle.
- Simmer the heat to low.
- Press the khakra with a cotton cloth and cook till brown spots appear.
- Flip on the other side and keep pressing with cloth.
- Apply ½ teaspoon oil on both the sides and cook till the khakhra is crisp.
- Keep flipping sides while cooking.
- Remove from the griddle.
- Cool the khakhra completely.
- Store in an airtight container for up to a month.
- Serve with pickle and tea.