Methi Khakra … Indians are used to their milk tea and along with a piping hot cup of masala chai, their should always be something to munch upon. These Methi Khakra makes a healthy and delicious snack and the best part is that they can be stored for up to a month in an airtight container. The trick to make good khakra is to knead the dough medium soft and roll the khakra as thin as possible without tearing them. Do not put a lot of dry flour while rolling and keep pressing the khakra with a cotton cloth while cooking it on the griddle. Cook the khakhra on low heat. Cooking them on low heat takes a lot of time to cook them but the khakhras will come out super crispy. Here is how to make Methi Khakra.
Methi Khakra / Crispy Fenugreek Flat Bread
- Aata / Whole wheat flour - 2 cups
- Kasoori Methi / Dried fenugreek leaves - 2 tbsp
- Salt - 1 tsp
- Red chili powder - 1/2 tsp
- Turmeric powder - 1/2 tsp
- Heeng / Asafoetida - 1/4 tsp
- Oil - 2 tbsp and for frying
- Mix flour, kasoori methi, salt, red chili powder, turmeric powder, heeng 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 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.