Methi Khakhra is a traditional Gujarati snack which is healthy, crispy and delicious on its own or with pickle or curd. The secret of making best diet methi khakhra lies in rolling thinnest possible roti and cooking on low heat while continuously pressing it with wooden press or folded cloth. Methi Khakhra is a simple dish with minimal ingredients and great flavour.
Ingredients
- 1 cup wheat flour (for dough) and 1/2 cup for dusting
- 2 tbsp Kasoori methi (dried fenugreek leaves)
- Salt as per taste
- 1 tsp Cumin powder
- Water
- 1/4 tsp asfoetida
- 1tbsp cooking oil
You can also try our other recipe of Handvo, Baked methi muthia, Makhana bhel
Method
- Mix 1 cup whole-wheat flour, kasoori methi, 1 teaspoon oil and salt in a bowl.
- 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.
- Grease its surface with 1 teaspoon oil, divide it into 6 equal parts and give them a shape of ball.
- Take one ball, press it and coat it with dry whole-wheat flour.
- 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.
- Heat thick tava or non-stick griddle on low heat. 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. Press down each part of chapati with it to make sure that no bubbles appear and cook for around 40-50 seconds.
- 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.
- Prepare remaining khakhras.
- Cool them for 10-15 minutes at room temperature and store in airtight container
Tip – You can also use 2 teaspoons ginger-garlic paste for nice ginger-garlic flavor.
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