Khakhra is a traditional Gujarati snack that is healthy, crispy, and delicious on its own or with pickle or curd. This delicious roti-papad can be enjoyed at any time of the day. Serve Khakhra as a tea time snack along with a cup of tea.
There are many varieties of Khakhra available in the market nowadays, but the ones made at home have a different taste and freshness altogether.
Therefore, whenever I have some free time on hands, I prepare them at home in big quantities and store them
These whole wheat masala methi khakhras are a great snack to munch on between meals or whenever hunger strikes. You can also pack them in your and your kid’s lunch box or snack box to eat in between 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
- 2 cups Whole Wheat Flour
- 2 tablespoons Methi Leaves (Fenugreek Leaves), finely chopped
- 1/4 teaspoon Red Chilli powder
- 1/4 teaspoon Asafoetida (hing)
- 1/2 teaspoon Turmeric powder (Haldi)
- 2 tablespoons Oil, more for making the khakra
- Salt, to taste
- In a large bowl, combine the whole wheat flour, fenugreek leaves, red chili powder, asafoetida powder, turmeric powder, oil, and salt to taste.
- Add water as required and knead the smooth and soft dough like chapati/phulka roti dough. Cover it with a plain muslin cloth and let it rest for 15-20 minutes.
- Divide the dough into 20-22 equal balls
- take one ball, press it and coat it with dry whole-wheat flour.
- Roll it out into a very thin circle (like chapatti) on a wooden board (chakla/patio). Dust dry wheat flour as much as required to prevent dough from sticking to the board. Roll it out as thin as possible
- Heat thick tava or non-stick griddle on low heat. add one rolled-out portion of the Khakra dough. Once you notice a few air pockets popping out flip the rolled dough.
- Put chapatti on it and cook for 20-30 seconds. After 20-30 seconds, turn it and press it using a wooden press or folded thick cloth.
- 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.
- Flip it and repeat the same process of pressing and cooking with a wooden press/folded cloth until it becomes crispy. Make sure to cook on low heat to roast it evenly without any dark brown spots.
- Prepare remaining khakhras.
- Cool it completely. Store in an airtight container for up to a month.
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.
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 chili powder, salt, and lemon juice. You can avoid onions to make this churi.
Tips to make the best khakhra recipe
- You can cut the circle using a lid or a large cookie cutter to get the same size khakhra.
- Make sure that Your Khakra is thin and evenly rolled out, to get the perfect crispy Khakras.
- Always cook Khakra on low heat. Cooking on medium to high heat will not give you crunch texture and they might get burnt too.
- Add more ingredients like Garlic, Spices, Herbs, Cheese, etc to make a variety of Khakras, so that you don’t get bored of the same flavor.
Q: Can I make Khakhra without a tawa?
A: Yes, you can make Khakhra without a tawa. If you don’t have a tawa, you can use a non-stick skillet or a flat griddle to cook the Khakhra. Just ensure that the surface is flat and heated evenly.
Q: Can I store Khakhra?
A: Yes, it can be stored for a few weeks in an airtight container. Ensure that the Khakhra is completely cooled before storing it to maintain its crispiness.
Q: Can I use different spices in Khakhra?
A: Yes, you can customize the spices in Khakhra according to your taste preferences. Apart from the traditional spices like cumin, turmeric, and chili powder, you can experiment with other flavors like garlic powder, paprika, or even incorporate dried herbs for added aroma.
Q: Can I make Khakhra with different flours?
A: While whole wheat flour is commonly used to make Khakhra, you can experiment with other flour like chickpea flour (besan) or millet flour (bajra) to create variations. However, note that the texture and taste may differ from the traditional Khakhra.
Q: What are some popular accompaniments for Khakhra?
A: it is often enjoyed with chutneys, pickles, yogurt, or tea. You can serve it with mint chutney, tamarind chutney, or any other dip or spread of your choice. Some people also like to eat Khakhra with cheese or as a base for toppings like chopped vegetables or salsa.
- Paneer do pyaza recipe
- chicken chatpata recipe
- Oreo Mug Cake Recipe
- Paneer Dum Biryani Recipe
- Aloo paneer paratha recipe