Methi Khakra

Methi Khakra Recipe

 

Ingredients:-

2 cups whole wheat flour

1/4 cup finely chopped fenugreek leaves

1/4 teaspoon red chili powder

1/4 teaspoon asafetida powder

1/2 teaspoon turmeric powder

2 tablespoons oil plus more for making the khakra

Salt to taste

How to make methi khakra:-

• In a large bowl combine all the ingredients and knead by adding little water at a time, till it becomes stiff dough.
• Let the Khakra dough rest covered for fifteen minutes and knead again. Divide the dough into twenty equal portions.
• Roll out the each ball into very thin circles by dusting on flour as and when required to prevent sticking to the base.
• Heat an iron skillet in medium high heat; add one rolled out portion of the Khakra dough. Once you notice a few air pockets popping out flip the rolled dough.
• Smear a teaspoon of oil around it and using a wooden press do a press and turn motion not allowing the dough to develop air pockets.
• Continue this pressing and turning for a few minutes on medium heat. Flip over continue the press and turn motion on medium heat until the Khakra is fully crisp.
• Take the Khakra off from heat and place it on a flat plate. Continue the same with the other rolled out portions of the Khakra dough and stack the Khakra one on top of the other.
• Once the Khakra is cooled completely store the them in an air tight container. These Khakras stay fresh outside for about two weeks and refrigerated for about a month.
• (The pressing can be done with a wooden press or a thick cotton cloth or something else in your kitchen that will work as a press.)