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Bajra Methi Khakhras ( Know Your Flours )


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Bajra methi khakhras, ummmm, can you smell the inviting aroma of fresh bajra and methi khakras wafting in the air? although a wide variety of khakras are readily available in the market, nothing can beat the taste of homemade ones, painstakingly rolled and roasted one after the other.

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Preparation Time: 
Cooking Time: 
Makes 5 khakhras
Show me for khakhras


Ingredients

1/2 cup bajra (black millet) flour
2 tbsp whole wheat flour (gehun ka atta)
1/2 tsp ginger-garlic (adrak-lehsun) paste
1/4 tsp finely chopped green chillies
3 tbsp finely chopped fenugreek (methi) leaves
1/4 tsp turmeric powder (haldi)
1 tsp oil
salt to taste
1/4 tsp oil for greasing
whole wheat flour (gehun ka atta) for rolling

Other Ingredients
 ghee for cooking

Method
  1. Combine the bajra flour, wheat flour, ginger-garlic paste, green chillies, fenugreek leaves, turmeric powder, oil and salt together in a bowl and knead to form a soft dough using enough warm water. Keep aside for 1 minutes.
  2. Knead again using oil till smooth and divide the dough into 5 equal portions.
  3. Roll out each portion into a 125 mm. (5") diameter thin circle, using a little wheat flour for rolling.
  4. Heat the tava (griddle) and cook on a slow flame using ghee until pink spots appear on both the sides.
  5. Cook the khakhra on a slow flame by pressing with a folded muslin cloth till it turns brown.
  6. Serve immediately or store in an air-tight container till use.

Handy tip
  1. To make ready to serve chaats, use pieces of khakhras as base and top with sweet corns, herbs and cheese.
RECIPE SOURCE : Know Your FloursBuy this cookbook
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