Whole Wheat Methi Khakhra / Methi Khakra Recipe by Tarla Dalal

whole wheat flour

🥗Healthier: oat flour

💰Cheaper: all-purpose flour

Oat flour is gluten-free and adds fiber.

fenugreek leaves

🥗Healthier: spinach

💰Cheaper: cabbage

Spinach provides similar texture and nutrients.

sesame seeds

🥗Healthier: flaxseeds

💰Cheaper: sunflower seeds

Flaxseeds are nutritious and cheaper.

Knead the dough using whole wheat flour.

Add chopped fenugreek leaves to the dough, which have been washed and chopped beforehand.

Add white sesame seeds for extra iron.

Add a little turmeric powder and red chili powder, adjusting the amount for acidity concerns.

Mix all ingredients together and gradually add water to knead into a semi-soft dough.

Grease hands with a little oil and give the dough a final knead.

Divide the dough into 16 equal portions and smooth each portion between palms before flattening it.

Roll out each portion into a 7-inch circle using whole wheat flour to prevent sticking.

Switch on the gas to heat the tawa while rolling the khakhra.

Cook the khakhra on a slow flame, watching for blisters to form on the top, indicating it's cooked on the bottom.

Turn the khakhra over and press down with a khakhra press or a folded muslin cloth to ensure even cooking.

Rotate the khakhra while pressing to ensure uniform cooking.

Cook for about a minute, then turn it over and cook the other side, turning every half minute to one minute as needed.

Look for dark brown spots and a crisp texture as indicators that the khakhra is done.

Once cooked, store the khakhra in an airtight container.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens