Methi Khakhra Recipe | Easy Whole Wheat Khakhra in 30 Min

Easy Methi Khakhra Recipe: Low-Fat Vegan Khakra Recipe

Methi Khakra Recipe- an absolute delight and irresistible treat for your palate! How are you guys doing? Mine has been pretty dull and stretched. And With Mumbai rains, almost everything is unpredictable.

Talking about rains, the idea of bliss in rains while resting on your bean bag for me equals hogging on my simple crunchy Methi Khakra recipe with my cup of hot masala chai.

While a very popular Gujarati snack recipe, I do believe many people would be wondering what exactly Methi khakhra is (just like I did). So, let’s start with a basic Methi Khakra Recipe introduction.

What is Methi Khakra?

Methi Khakra also is known as Gujrati khakhra is a pure veg crispy crunchy and light snack made from whole wheat flour and is commonly served with Chai or pickles as tea time snack. Floured with ingredients like fenugreek, hing, and turmeric, this snacking delight is an absolute delight to make as well as to eat. Plus, it is super easy to carry and store, making it a perfect snacking pick for all those long road trips.

So, come on, let us begin with our methi khakhra recipe. They are super easy and fun to make. Do try this recipe and let me know how your Methi khakhra recipe turned out.

Recipe with detailed ingredients and steps are provided in the recipe card below. You can also print this recipe from the button provided in the recipe card.

You can also try out these easy snacks recipes to go with your soups:

1. Bread Pakoda

2. Boiled Egg Sandwich

3. Methi Khakhra

4. Homemade Pizza without Oven

5. Kachhi Dabeli Recipe

6. Maharashtrian Poha

Methi Khakhra Recipe | Homemade Khakhra Recipe

To make this homemade khakhra, you would need,

• Dried Methi Leaves
• Wheat Flour
• Red Chili Powder
• Turmeric Powder
• Hing
• Salt
• Oil
• Water

– Take a large bowl.

– Add the Methi leaves, Wheat flour, Rec Chili powder, Turmeric powder, Hing, Oil, and salt. Mix them together.

– Then add water parts by parts and form a stiff dough. Now, cover the dough with a clean muslin cloth for 20 to 30 minutes.

– After the rest, make golf ball-sized small portions of the dough.

– Using a rolling pin, roll one dough into thin circles. Use wheat flour while rolling the dough to prevent it from sticking to the base of the rolling pin.

– Heat a Tawa. Keep the flame on medium, add the rolled out portion. After some air pockets are formed, flip the dough and let it cook.

– Sprinkle some oil on top, and spread it using a ladle.

– Using a soft clean cloth, start pressing the upper side while continuously turning it in motion. Do it for a few minutes.

– Now, flip it again and continue pressing this side while turning it in motion to make it crispy.

– Make all the khakhras in a similar manner. Your khakhra is ready.

– Store it in an airtight container after it is cooled completely. Serve it in your snacks with tea or take it in your tiffin box.

Methi Khakhra Recipe

Khakhra Ki Recipe | Whole Wheat Masala Khakhra

Amit Roy

Methi Khakhra Recipe is a delicious Gujarati snack, that can be enjoyed with Masala tea. It is made of whole wheat flour.

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Breakfast, Snacks

Cuisine Gujarati

Servings 2 people

Calories 82 kcal

Ingredients

  

• 2 tbsp Dried Methi Leaves (Kasuri Methi) chopped
• 2 cups Wheat Flour
• ¼ tbsp Red Chili Powder
• ½ tsp Turmeric Powder (Haldi)
• ¼ tsp Hing (Asafoetida)
• 2 tbsp Oil
• Water as needed
• Salt as needed

Instructions

 

Steps to Prepare Methi Khakhra Recipe

• Take a large bowl.
• Add the Methi leaves, Wheat flour, Rec Chili powder, Turmeric powder, Hing, Oil, and salt.
• Mix them together.
• Then add water parts by parts and form a stiff dough.
• Now, cover the dough with a clean muslin cloth for 20 to 30 minutes.
• After the rest, make golf ball-sized small portions of the dough.
• Using a rolling pin, roll one dough into thin circles. Use wheat flour while rolling the dough to prevent it from sticking to the base of the rolling pin.
• Heat a Tawa. Keep the flame on medium, add the rolled out portion.
• After some air pockets are formed, flip the dough and let it cook.
• Sprinkle some oil on top, and spread it using a ladle.
• Using a soft clean cloth, start pressing the upper side while continuously turning it in motion. Do it for a few minutes.
• Now, flip it again and continue pressing this side while turning it in motion to make it crispy.
• Make all the khakhras in a similar manner. Your khakhra is ready.
• Store it in an airtight container after it is cooled completely. Serve it in your snacks with tea or take it in your tiffin box.

Notes

• You can also use cumin seeds, or spinach leaves instead of Methi leaves.
• Khakhras can be also made up of oats, or jawar instead of Wheat.
• Skip the oil to keep the calories count low.
• Add ginger-garlic paste to add more flavor.
• Make the khakhras thin so that it gets crispy fast.

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