Bajra Methi Khakhras


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Khakras are a popular snack that can be served at any time of the day. They are nothing but thinly rolled out chapatis that are painstakingly individually made crisp over a tava (griddle). An astounding variety of khakras is available at farsan (snack) shops, but there is nothing as good as home-made khakras. With a little extra effort, you can virtually make any flavour or combination you like. This recipe is of a bajra and methi khakra. I have added a little wheat flour to the dough as it makes rolling easier. The dough is kneaded with warm water to make it easier to roll the khakras. Make a large batch of these khakras and store them in an air-tight container. Serve them with methia keri or quick mango chunda, just the way Gujaratis enjoy them.

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Makes 5 khakhras.
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  1. Combine the bajra flour, wheat flour, ginger-garlic paste, green chillies, fenugreek leaves, turmeric powder, oil and salt.
  2. Add enough warm water and knead to form a soft dough.
  3. Divide the dough into 5 equal portions and roll out each portion on a floured surface into a 125 mm. (5") diameter thin circle.
  4. Cook each khakra on a hot tava (griddle) on both the sides using a little ghee until pink spots appear on the khakras.
  5. With the help of a folded muslin cloth, press the khakra from all the sides and cook over a slow flame till it is crisp.
  6. Store in an air-tight container.
RECIPE SOURCE : Achaar Aur ParatheBuy this cookbook
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