I was extremly glad when Suchitra asked me to write a guest post for her blog Su’s healthy living. As the mango season is coming to an end, I prepared a dish with the same. Ripe mango gojju, is easy to make and decadent dish. Continue reading Ripe Mango Gojju ( guest post )
I love Gujarati food. The snacks that they make are varied and yummy. Khakra, fafda, dhokla and kachori are some of their popular ones. Khakra are made of various kinds. They can be used as a snack or for breakfast.They can be stored for a long time and ideal to carry during travelling.
The affair with khakra started long back at home. Children loved these when they were young and I always had a stack of these in my pantry. Methi , Jeera, Masala, Garlic, so many varieties were available in the bakery.
As we planned to make Gujarati dishes, I thought of trying my hand at Khakra. Yes, they did turn out good and glad that I ventured into this one. Presenting to you all Gujarati’s popular snack Methi Khakra today.
- Wheat flour 1cup
- gram flour 1tsp
- kasuri methi 2tsp
- chilli powder ½ tsp
- amchur powder ½ tsp
- turmeric powder ¼tsp
- asafoetida ¼tsp
- salt to taste
- oil 1 tsp +extra
- water for kneading
- To make the dough:
- Take a bowl and add the wheat flour.
- Add all the dry ingredients. Mix well.
- Put one teaspon of oil and mix in the flour.
- Add little water and knead to a firm dough.
- Keep it aside for ten minutes.
- To make the khakras:
- Take a small ball of the dough and roll it into a thin circle.
- Heat a skillet.
- Put the rolled disc on the skillet, leave it for a few seconds, until the air pockets are visible, then flip it over.
- Apply some oil and press it on the edges with a potato masher. let cook on a low flame.
- Flip over and drizzle some oil. Dark spots should be visible and it should turn out crisp.
- Remove and keep aside
Put the dry ingredients in a bowl and mix them thoroughly. Wheat flour, gram flour, amchur powder, kasuri methi, chilli powder, turmeric powder and asafoetida
Add a teaspoon of oil and mix it. Put little water and knead to a dough.
Dough is ready. The dough should be firm. Keep it aside for ten minutes.
Make small balls of the dough.
Take a ball and roll it into a thin circle. Khakras should be made as thin as possible.
Heat a skillet, put it on it, when air pockets are seen, flip it over, and then drizzle some oil and press with a potato masher
Press the edges and flip it once or twice. They need to be crisp, not soft.
Methi Khakra is ready.
A few khakras for you ! And do check out my other recipe Puffed Rice Balls aka Gujarati Mamara na Ladoo
Here are the links to other Gujarati dishes of blog hop girls !
Dal Dhokli by Shubha, Gujarati Summer Thali, Fajeto and Bitter Gourd Curry by Padma, Trevti Dal by Shobana, Muthiya by Parvathy, Khandvi by Poornima, Surti Locho by Piyali, Sukhadi by Vani and Cabbage Muthiya by Anu
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