Khakra is a popular flat bread from state of Gujarat, India which is served as a snack. I’m going to share the recipe for Methi Masala Khakra which has a subtle flavors from dried fenugreek leaves and spices.
I learnt all these Gujarati savories from my sister who lived in Ahmedabad, Gujarat for many years after her marriage. She’s a wonderful cook and learnt many dishes from her like Thepla, Farsi Puri etc. I think sisters are special in your life especially if you have an elder sister. I also have a special bond with my sister and love talking with her. I lose count of time when I’m talking to her. It is only when I end the call, I realize that I spent last hour talking to her :)..
Well, coming back to today’s recipe. Methi Masala Khakra are pretty easy to make with easily available ingredients.
Make sure that you roll the dough as thin as possible so that its crispy..
Use a potato masher to press and roast the flattened dough on a griddle so that it does not fluff up…
Enjoy these Methi Masala khakra with a cup of ginger tea or any of your favorite beverage..
- Whole wheat flour – 1 cup
- Besan / gram flour – 2 tsp
- Kasuri methi / dried fenugreek leaves - 3 tbsp
- Turmeric powder – ½ tsp
- Red Chilli Powder- 1 tsp
- Garam Masala - 1 tsp
- Salt to taste
- Vegetable oil - 4 tbsp
- Add wheat flour, gram flour, dried fenugreek leaves, turmeric powder, chilli powder, garam masala, salt, 2 tsp oil in a large bowl.
- Knead well using water little by little to make a soft dough. Cover the dough and keep it aside for 10 minutes.
- Divide the dough in equal parts forming a round shape and roll out each portion into thin circles. Use dry flour for dusting to roll it evenly.
- Heat a Tava/griddle and place rolled dough on it. Roast on low heat.
- Apply little oil and press it with a potato masher so that it does not fluff.
- Cook till it turns crispy and golden brown on both sides.
- Enjoy them as a evening snack with your evening tea or coffee.
The post Methi Masala Khakra Recipe appeared first on PRIYA KITCHENETTE.
This post first appeared on PRIYA KITCHENETTE - The Aromas Of My Kitchenette, please read the originial post: here
