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

This is a Sanjeev Kapoor exclusive recipe.

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

Cuisine : Gujarati

Course : Snacks and Starters

Methi Khakhra Recipe Card

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, Pan Pizza, Baked Chatpati Shankerpali . You can also find more Snacks and Starters recipes like Chinese Bhel, Mexican Burger, Chicken Caesar Burger, Peach Salsa Burritos.

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.