Food Blogs
Bajra Methi Khakhras Recipe
Wholesome khakhras of bajra and whole wheat flour perked up with fenugreek leaves, green chilli paste, and so on, this snack is a perfect accompaniment for tea. The bitterness of methi is surprisingly very pleasant in this creation. It makes you smack your lips and reach for another khakhra! You can make these delicious Bajra Methi Khakhras in bulk and store them in an airtight container to relish at home or even to carry along on a long journey!
Prep Time | 10 minutes |
Cook Time | 20 minutes |
Servings |
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Ingredients
- 1/2 cup bajra flour black millet
- 2 tbsp whole wheat flour gehun ka atta
- 1/2 tsp ginger garlic paste adrak-lehsun
- 1/2 tsp green chilli paste
- 1/4 cup finely chopped fenugreek leaves methi
- 1/4 tsp Turmeric powder haldi
- 1 tsp Oil
- salt to taste
Other Ingredients
- whole wheat flour for rolling gehun ka atta
- ghee for cooking
Ingredients
Other Ingredients
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Instructions
- Combine all the ingredients in a deep bowl and knead into a soft dough using enough warm water.
- Divide the dough into 5 equal portions and roll out each portion into a 125 mm. (5") diameter thin circle using a little whole wheat flour for rolling.
- Heat a non-stick tava (griddle) and cook each khakhra on a slow flame till pink spots appear on both the sides.
- Apply a little ghee on both the sides and continue cooking the khakhra on a slow flame, while pressing with a folded muslin cloth, till it turns crisp and brown from both the sides.
- Cool and store in an air-tight container.