Methi(Fenugreek) Khakra is a typical Gujarati Snack.
Take two cups of Atta (wheat flour) in a large mixing bowl. Add approximately One cup of thoroughly washed and finely chopped fresh Methi leaves.
Add half teaspoon Turmeric powder, 1-2 teaspoon Carrom seeds, 2 teaspoons of roasted White Til (Sesame seeds) 1 teaspoon of green chilliy paste and half teaspoon of Red chilli powder, Salt to taste and finally 2 tablespoons of any cooking oil.
Mix all the ingredients thoroughly and knead into a smooth dough (consistency should be like the Poori dough). Cover and rest for 15-20minutes.
Using a rolling pin roll out thin rotis.
Heat a tawa and half cook the rotis on slow medium heat. Flip it over and again half cook on the other side, remove from flame. DO NOT add oil or ghee. Half cook all the rolled out rotis.
Now one by one on a low flame cook the rotis again, pressing the corners with a clean cotton cloth for about 15seconds, flip it over and cook the other side too while pressing the corners. Flip it over again and repeat the process once again as the Khakra gets well cooked and turns crispy.
ADDITIONAL TIPS
Instead of or in addition to Methi you can also add different flavours to the dough like Panipuri Masala or Pav Bhaji Masala, Maggi Magic Masala etc as per your taste.
Don’t worry if you can’t roll out a perfectly round roti or same sized rotis. Use a sharp edged lid to cut it and make it look perfect.
If you have an electric chappatimaker, you can use it after having half cooked the Khakra on the Tawa, but make sure to regulate the heat.
If stored in an airtight container, the Khakraa would last atleast 10-15 days.
Enjoy with a nice hot cup of tea or coffee.
By Sundari
Simple home cooking 