Methi Khakhara is one of the favourite traditional gujarati snacks which is very crispy and can be eaten anytime. Khakharas are not only tasty but are healthy too. A dry thin crust wheat khakhara made by mixing fresh methi leaves and spices. Khakhara can be served with Ghee & Methi Masala or Ghee & Jiradu along with hot tea.
INGREDIENTS
2 Cups of Wheat Flour (Ghau no Lot)
½ Cup of Wheat flour for dusting (Ghau no Lot)
1-½ Cup of Fenugreek Leave chopped (Meethi Leaves)
2-3 teaspoon of Oil (Tel)
Salt to taste
Water as required
PROCEDURE
Mix 1 cup wheat flour, fenugreek leaves, 1 teaspoon oil and salt in a bowl. Add water to knead smooth and soft dough same as you make for chapati/roti dough. Keep it aside for covered with muslin cloth for 15-20 minutes. Make equal size balls from this dough and roll them into thin rotis, use wheat flour for dusting to prevent dough from sticking to board. Heat non-stick griddle (tava) on low heat and roast thin rotis for 2-3 minutes on both the sides, press it using wooden press or folded thick cloth to make sure that no bubbles appear. Roast on both the sides until it becomes crispy. Roast the khakhra on low heat to roast them evenly without any dark brown spots. Let them cool completely and store in airtight container and can preserved/consumed for 15-20 days.
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INGREDIENTS
2 Cups of Wheat Flour (Ghau no Lot)
½ Cup of Wheat flour for dusting (Ghau no Lot)
1-½ Cup of Fenugreek Leave chopped (Meethi Leaves)
2-3 teaspoon of Oil (Tel)
Salt to taste
Water as required
PROCEDURE
Mix 1 cup wheat flour, fenugreek leaves, 1 teaspoon oil and salt in a bowl. Add water to knead smooth and soft dough same as you make for chapati/roti dough. Keep it aside for covered with muslin cloth for 15-20 minutes. Make equal size balls from this dough and roll them into thin rotis, use wheat flour for dusting to prevent dough from sticking to board. Heat non-stick griddle (tava) on low heat and roast thin rotis for 2-3 minutes on both the sides, press it using wooden press or folded thick cloth to make sure that no bubbles appear. Roast on both the sides until it becomes crispy. Roast the khakhra on low heat to roast them evenly without any dark brown spots. Let them cool completely and store in airtight container and can preserved/consumed for 15-20 days.
Visit: http://gujarativangi.weebly.com