bajra methi khakhra recipe | gluten free khakhra | bajra methi rice flour khakhra |
by Tarla Dalal
Added to 17 cookbooks
This recipe has been viewed 55834 times
bajra methi khakhra recipe | gluten free khakhra | bajra methi rice flour khakhra | with 25 amazing images.
bajra methi khakhra recipe | gluten free khakhra | bajra methi rice flour khakhra is a crispy snack to munch one, especially curated for gluten intolerant. Learn how to make gluten free khakhra.
To make bajra methi khakhra, combine the bajra flour, rice flour, ginger-garlic paste, green chilli paste, fenugreek leaves, turmeric powder, oil and salt in a deep bowl and knead into soft dough using enough warm water. Keep aside for 10 minutes. Knead again using oil till the dough is smooth. Divide the dough into 6 equal portions and roll out each portion into a thin circle of 125 mm (5") diameter, using a little bajra flour for rolling. Heat the tava (griddle) and cook it on a slow flame until pink spots appear on both the sides. Cook each khakhra on a slow flame by pressing with a folded muslin cloth till it turns crisp and brown in colour from both sides. Serve immediately or cool and store in an airtight container.
Khakhras are usually made with wheat flour used alone or in combination with other flours. These bajra methi rice flour khakhra embellished with methi are an interesting gluten free alternative like bajra flour and rice flour.
Fenugreek leaves definitely lifts up the bland flavours of both the flours, but the fresh ginger paste, garlic paste and green chilli paste are equally essential ingredients to make these gluten free khakhra a supder hit. Follow the exact procedure to get perfectly crisp khakhras.
Tips for bajra methi khakhra. 1. Store khakhra in airtight container. It stays fresh for upto 7 days. 2. Learn how to make perfect ginger-garlic paste. 3. Also learn how to make and store green chilli paste at home.
Enjoy bajra methi khakhra recipe | gluten free khakhra | bajra methi rice flour khakhra | with step by step photos.
For bajra methi khakhra- To make bajra methi khakhra, combine the bajra flour, rice flour, ginger-garlic paste, green chilli paste, fenugreek leaves, turmeric powder, oil and salt in a deep bowl and knead into soft dough using enough warm water. Keep aside for 10 minutes.
- Knead again using oil till the dough is smooth.
- Divide the dough into 6 equal portions and roll out each portion into a thin circle of 125 mm (5") diameter, using a little bajra flour for rolling.
- Heat the tava (griddle) and cook it on a slow flame until pink spots appear on both the sides.
- Cook each khakhra, using 1/4 tsp of oil, on a slow flame by pressing with a folded muslin cloth or a khakhra press till it turns crisp and brown in colour from both sides.
- Serve the bajra methi khakhra immediately or cool and store in an airtight container.
Bajra Methi Khakhra, Gluten Free Khakhra recipe with step by step photos
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like bajra methi khakhra | gluten free khakhra | bajra methi rice flour khakhra | then check out this collection of Khakhras recipes. Below are some of my personal favorite khakhra recipes:
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what is bajra methi khakhra made off? bajra methi rice flour khakhra is made from 1 cup bajra (black millet) flour, 1/4 cup rice flour (chawal ka atta), 1 tsp ginger-garlic (adrak-lehsun) paste, 1 tsp green chilli paste, 1/2 cup finely chopped fenugreek (methi)leaves, 1/4 tsp turmeric powder (haldi), 2 tsp oil, salt to taste, 1/2 tsp oil for kneading and bajra flour for rolling. See photo of list of ingredients for bajra methi flour khakhra.
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In a deep bowl put 1 cup bajra (black millet) flour.
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Add 1/4 cup rice flour (chawal ka atta).
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Add 1 tsp ginger-garlic (adrak-lehsun) paste.
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Add 1 tsp green chilli paste.
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Add 1/2 cup finely chopped fenugreek (methi) leaves.
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Add 1/4 tsp turmeric powder (haldi).
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Add 2 tsp oil.
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Add salt to taste. We added 1/2 tsp salt.
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Add enough warm water to make a soft dough. We added 1/2 cup of warm water.
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Keep aside for 10 minutes. Knead till the dough is smooth.
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Divide the dough into 5 or 6 equal portions.
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Sprinkle a little bajra flour on the rolling surface. Flatten the dough between your palms and place on rolling board and top with flour.
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Roll out each portion into a thin circle of 125 mm (5") diameter, using a little bajra flour for rolling.
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Heat a non-stick tava (griddle) and grease it with oil.
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Place the rolled out Khakhra dough on it.
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Cook on one side for 30 to 45 seconds or until bubbles appear. Cook on medium flame. High flame will burn the khakhra
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Grease with ¼ tsp of oil.
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Flip and cook the Khakhra on the other side.
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With the help of a khakhra press or folded muslin cloth, press the khakhra from all the sides and cook over a slow flame till it is crisp.
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Remember to cook the edges of the khakhra by applying pressure with the khakhra press. It takes a total time of about 3 minutes to cook one khakhra.
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Your khakhra is ready.
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Cool the khakras.
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Serve as a healthy snack.
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Store khakhra in airtight container. It stays fresh for upto 7 days.
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Learn how to make perfect ginger-garlic paste.
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Also learn how to make and store green chilli paste at home.
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Nutrient values (Abbrv) per khakhra
| Energy | 98 cal |
| Protein | 2.3 g |
| Carbohydrates | 15.5 g |
| Fiber | 2.2 g |
| Fat | 2.9 g |
| Cholesterol | 0 mg |
| Sodium | 3.5 mg |
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6 FAVOURABLE REVIEWS
The most Helpful Favorable review
Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
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