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Whole Wheat Methi Khakra

Whole Wheat Methi Khakra
Recipe type: Breakfast
Cuisine: Indian
Serves: 5
Prep time:
Cook time:
Total time:
A favourite Gujarati snack. Its flavour is enhanced by a sprinkling of powered herbs and spices culled from different parts of India.
  • 2 cups whole wheat flour (gehun ka atta)
  • ¾ cup finely chopped fenugreek (methi) leaves
  • 1 tsp carom seeds (ajwain)
  • 1 tsp sesame seeds (til)
  • ¼ tsp chilli powder
  • ¼ tsp turmeric powder (haldi)
  • 2 tsp oil
  • salt to taste
  1. To the fenugreek leaves, add the ajwain, sesame seeds, chilli powder, turmeric powder, oil and salt and mix very well for 2 minutes until the leaves become soft.
  2. Add the flour and prepare the dough by adding just enough water.
  3. Divide the dough into 15 portions and roll out each portion into very thin rounds with help of a little flour.
  4. Cook lightly for a few seconds on both sides on a tawa (griddle).
  5. Apply a little ghee or oil on each khakra.
  6. Repeat for the remaining portions.
  7. Cook again on a slow flame until crisp using little pressure with help of a cloth.
  8. Store in an air-tight jar.
Goodness Guide :
Khakaras made from whole wheat flour are a rich source of complex cabohydrates, fibre and many vitamins.
They make an excellent substitute for biscuits.
Try them with a spot of honey or with bean sprouts.
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