Methi Masala Khakhra using tortilla maker

In a mixing bowl, combine whole wheat flour, dried fenugreek leaves, turmeric powder, red chili powder, cumin powder, coriander powder, and salt.

Add oil to the dry ingredients and mix well until crumbly.

Gradually add water and knead the mixture into a smooth dough.

Cover the dough with a damp cloth and let it rest for 15-20 minutes.

Divide the dough into small balls (about the size of a golf ball).

Roll each ball into a thin circle using a rolling pin, dusting with flour as needed to prevent sticking.

Heat a tava or skillet over medium heat.

Place the rolled khakhra on the hot tava and cook for about 1-2 minutes on each side until golden brown and crisp.

Press down with a spatula while cooking to ensure even cooking.

Remove from the tava and let it cool on a wire rack.

Repeat the process for the remaining dough balls.

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