Saturday, August 15, 2015

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.)


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