Whole Wheat Methi Khakhras

Whole Wheat Methi Khakhras

Added to 103 cookbooks   This recipe has been viewed 24039 times

These make an excellent substitute for biscuits. Whole wheat provides excellent fibre to relieve your digestive problems. Methi increases the iron and calcium content of the recipe. Have these for your early morning dry carbohydrate snack during the first trimester, as they will help keep nausea at bay. Have them early in the morning before your breakfast.

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Whole Wheat Methi Khakhras recipe - How to make Whole Wheat Methi Khakhras

Preparation Time:    Cooking Time:    Total Time:     Makes 15 khakhras.
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    Main Procedure
  1. To the fenugreek leaves, add the ajwain, sesame seeds, chilli powder, turmeric powder, oil and salt and mix well for 2 minutes until the leaves become soft.
  2. Add the flour and knead into a dough, adding just enough water to make a firm dough.
  3. Divide the dough into 15 portions and roll out each portion into very thin circles, using a little flour.
  4. Cook one portion lightly for a few seconds on both sides on a tava (griddle).
  5. Apply a little ghee or oil on the khakhra.
  6. Repeat for the remaining portions.
  7. Cook again on a slow flame until crisp using a little pressure with help of a cloth.
  8. Cool and store in an air-tight jar.

Nutrient values (Abbrv) per serving
Energy52 cal
Protein1.7 g
Carbohydrates9.6 g
Fiber1.8 g
Fat1 g
Cholesterol0 mg
Sodium4.4 mg

RECIPE SOURCE : Pregnancy CookbookBuy this cookbook
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