Crisp and thin, Methi Khakhra is popularly 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 whole wheat cracker that is popular in Gujarat and Rajasthan and is popularly eaten 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 Khakras are flavored with Kasuri Methi that adds a beautiful flavor in these plain Khakras.
Once they cool down completely, you can store them in an airtight container at room temperature. They are a great snack to munch on between the meals or whenever the hunger strikes.
This snack is,
- A great snack to munch on
- Easy to make at home
- Better than the store-bought ones
Whole Wheat Flour – These Khakras are very healthy, as they are made with Whole Wheat Flour. You can also mix other flours with Whole Wheat to make it healthier.
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.
Other Ingredients – Other than these two, we will need Salt, Hing, Oil, Red Chilli Powder, and Turmeric Powder. Red Chilli Powder adds a little spiciness to the Khakras, whereas Turmeric Powders adds a nice Yellow tint.
Step By Step Recipe
Mix flour, Kasuri methi, salt, red chili powder, turmeric powder, hing, and 2 tbsp 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 cloth. Apply 1/2 tsp 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 Khakra 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.
Yes, Khakra is a very healthy snack to munch on. As they are made with whole wheat flour and are either cooked on Tawa or Baked, you can munch them anytime without being guilty.
To make Multigrain Khakra, 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.
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 khakra 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 Khakras 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.
- 2 cups Whole Wheat Flour
- 2 tbsp Kasuri Methi
- 1 tsp Salt
- /12 tsp Red Chilli Powder
- 1/2 tsp Turmeric Powder
- 1/4 tsp Hing
- 2 tbsp Oil (plus for frying)
- Add flour, kasuri methi, salt, red chilli powder, turmeric powder, hing and 2 tbsp 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 1/2 tsp 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.