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How to make Methi Khakhra - A Gujarati specialty with methi in it.

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This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Whole Wheat Flour, Kasoori Methi (कसूरी मेथी)

Cuisine : Gujarati

Course : Snacks and Starters

Methi Khakhra
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Gujarat has long stretches of unspoilt coastline and an endless supply of fish and shell fish. But strict Jainism in the past and orthodox Hinduism today has encouraged widespread vegetarianism.  The Gujarati cuisine is not heavily spiced but slightly sweeter than the cuisines of the neighbouring states.
Gujarati food is distinctively vegetarian with about 65% of its population shunning the meat.  The remaining 35% of the state’s population consists of Bohra Muslims and Parsis. Bohra Muslims are the followers of Abdullah who were Hindus who adopted Muslim religion.  The Parsi cuisine on the other hand is a blend of western influences.

For more recipes related to Methi Khakhra checkout Masala Khakhra, Puran Poli, Baked Chatpati Shankerpali, Kid Friendly Muffins . You can also find more Snacks and Starters recipes like Naqli Bhang Ke Pakore, Paneer Toasties, Suji Aloo Cutlet, Mexican Cauliflower Fritters.

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Methi Khakhra Recipe Card

Methi Khakhra
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Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Methi Khakhra Recipe

  • Whole Wheat Flour 2 cups

  • Kasoori Methi to taste

  • Kasoori methi 2 teaspoon

  • Oil as required

Method

Step 1

Mix flour and salt in a bowl. Add dry fenugreek leaves and mix well. Add enough water to knead into medium soft dough. Divide into 12-15 equal sized balls.

Step 2

Apply a little oil on the chakla and roll out the balls into very thin and round chapattis. Heat a thick tawa, put the chapatti on it and roast on slow heat. Turn and hold it down with a wooden press.

Step 3

Continue pressing and turning till the khakra is ready. Apply a little oil on one side and shallow fry pressing all the while, specially the edges. When it is crisp and light brown in colour, it is done. Remove, allow it to cool and store in an airtight container carefully as it is very crisp and may break.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.