Methi Khakhra for ICC

Years ago, probably when I was in school,I first attempted to prepare chapathis / Roti. They would be stiff as a card board and I used to be very embarrassed when I compared that with mom’s super soft and fluffy chapathis.Years later, after I started blogging, I saw this recipe – Khakhra . The chef mentioned that these can be compared to crispy chapathi!I smiled at myself , I had unknowingly prepared khakras!!When Srivalli announced the theme for this month’s Indian Cooking Challenge, it got back all those memories…

We were given the basic khakhra recipe and I prepared Methi Khakra. Khakra’s are from the Gujarati cuisine. They are prepared from wheat flour and roasted to get a crispy flatbread. There are several varieties of khakhras and there are several ways of serving these too.

I used:

Wheat flour – 1 cup

Methi / Fenugreek leaves – a fistful

Ghee- 1 teaspoon

Cumin – 1 teaspoon

Pepper powder- 1/2 teaspoon

Asafoetida powder- a pinch

Salt to taste

Rice flour for dusting

1. Combine all the ingredients and knead to a smooth dough adding a little water.Let it rest for 10 minutes.
2. Divide the dough into small balls.
3.Roll out the balls into thin circles dusting a little rice flour. The chapathis have to be really thin like this…

4. Heat griddle and when it is hot, lower the flame and place a rolled out chapathi on it.
5.Cook till small bubbles appear.Drizzle a little oil on the side.Using a chapathi preser[pic below] press well on the surface of the khakhra and cook on both sides in the similar manner till it turns crispy.

6. Transfer onto a kitchen towel.
7. Repeat for the remaining dough.
8.Do not stack the khakhras till they are completely cook, else it will turn soggy.
9. Store in airtight container.

Serve with tea / curd and pickle or enjoy as it is….

Note

While adding methi leaves, include just the leaves. The stalks will make the rolling out a little difficult.
You can also use a cloth napkin that is folded to press the khakras.[in step 6]
It is very important that you don’t stack these till they are completely cooled.
The thinner they are rolled out, the crispier they will be.

I rolled out a portion of the dough and used a knife to cut wedges. They are excellent finger foods.I loved this with a little lemon-green chilli pickle dipped in fresh yogurt….

Check out link for the other dishes we made earlier in the Indian Cooking Challenge….

Bon Appetit….

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8 thoughts on “Methi Khakhra for ICC”

hahah..I guess all of us at some point in cooking life made Khakras many times..:))..very nice pictures..

Looks just perfect 🙂

Lolz Pj, even i had the same experience of making cardboard like rotis.. Now i can say if i go wrong with my rotis, that i prepared Khakhras, wonderful excuse na.. Lovely khakhras.

Wonderful and lovely khakhras !!

Oh this sounds interesting ..i mean making khakhras as a kid …well the khakhras look little over crisp, normally they are lightly cooked, keeping the flame very very low, though I like these too..crisp n crunchy !

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