Friday, 4 October 2013

Crispy Methi Khakra / Methi Khakra / Crispy Fenugreek Leaves Khakra


1 cup Wheat flour
1/3 Cup Methi leaves
3 pinch Haldi
1 tsp Chili paste / Red chili powder (Quantity varies as per your preference)
2 – 3 tsp Cooking Oil / Ghee
Salt to taste
Oil to fry


1.  Combine all the ingredients and make stiff dough. Leave the dough for 15 – 20 minutes to rest.

2.  Divide the dough into small lemon sized equal balls.

3.  Now use pastry roller pin and roll out each ball into thin disc by dusting on flour.

4.  Heat a Tawa on a medium heat; turn the disc immediately once you see the white spots and repeat for the second side also and remove it from the tawa and apply oil.  (Repeat this process with rest of the rolled disc)

5. Now again on the same tawa on a low flame put the half done disc and press it with potato masher (turn and press, repeat the process from edge to center). Repeat this process till you get the crispy texture or till you reach crisp stage. (Repeat the same process with rest of the half done disc.

6.  Serve these crispy Khakra with hot tea/coffee or once cooled completely store it in an air tight container.

Note: You need to roll out each ball into very thin disc then only you will get the crispy and crunchy Khakras.

Thanks and Regards,

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