Khakhra Recipe (step by step) – Recipes Plaza


Khakhra is a traditional Gujarati snack which is healthy, crispy and delicious on its own or with pickle or curd.  These delicious roti-papad can be enjoyed anytime 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 all together.

Therefore, whenever I have some free time on hands, I prepare them at home in big quantity and store them

These whole wheat masala methi khakras are a great snack to munch on between the meals or whenever the hunger strikes. You can also pack them in your and your kid’s lunch box or snack box to eat in between the meals.

This Methi Khakhra is,

  • Healthy
  • Crunchy
  • Low in Calories
  • A great snack to munch on
  • Easy to make at home
  • Better than the store-bought ones

Ingrediants for Khakhra

  • 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

Instructions for Khakhra

  1. In a large bowl, combine the whole wheat flour, fenugreek leaves, red chilli powder, asafoetida powder, turmeric powder, oil and salt to taste.
  2.  Add water as required and knead smooth and soft dough like chapati/phulka roti dough. Cover it with a plain muslin cloth and let it rest for 15-20 minutes.
  3. Divide the dough into 20-22 equal balls
  4. take one ball, press it and coat it with dry whole-wheat flour.
  5. Roll it out into very thin circle (like chapatti) on a wooden board (chakla/patlo). Dust dry wheat flour as mush as required to prevent dough from sticking to board. Roll it out as thin as possible
  6. 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.
  7. Put chapatti on it and cook for 20-30 seconds. After 20-30 seconds, turn it and press it using wooden press or folded thick cloth.
  8. 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.
  9. Flip it and repeat same process of pressing and cooking with wooden press/folded cloth until it becomes crispy. Make sure to cook on low heat to roast it evenly without any dark brown spots.
  10. Prepare remaining khakhras.
  11. Cool it completely. Store in an airtight container for up to a month.

 Serving Suggestions

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 chilli powder, salt and lemon juice. You can avoid onions to make this churi.

Tips to make best khakhra recipe

  1. You can cut the circle using a lid or a large cookie cutter to get same size khakhra.
  2. Make sure that Your Khakra is thin and evenly rolled out, to get the perfect crispy Khakras.
  3. Always cook Khakra on low heat. Cooking on medium to high heat will not give you crunch texture and they might get burnt too.
  4. 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.


Calories 55 kcal
Carbohydrates 9gm
proteins 2g
sodium 150 mg
potassium 50mg
sugar 1g
Vitamin A 3IU
Vitamin C 1mg
Fat 2g
Iron 1mg



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