barja ragi methi khakhra recipe | multi flour khakhra | khakhra for weight loss |

by Tarla Dalal

Bajra Methi Khakhras ( Nutritious Recipe For Pregnancy)

add to my cookbook add to shopping list

Added to 35 cookbooks This recipe has been viewed 81944 times

Get an instant energy boost with these bajra and methi khakhras, the ideal anytime-snack! when you're feeling peckish or looking for a healthy breakfast option, reach for these crisp and tasty khakhras.

Add your private note

Barja Ragi Methi Khakhra, Multi Flour Khakhra recipe - How to make Barja Ragi Methi Khakhra, Multi Flour Khakhra

Tags

Preparation Time: 10 mins Cooking Time: 15 mins Total Time: 25 mins 5Makes 5 servings
Show me for servings

Ingredients

1/2 cup bajra (black millet) flour
1/3 cup ragi (nachni / red 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

Other Ingredients
2 1/2 tsp ghee for cooking

Method

Combine all the ingredients and knead to make a soft dough using enough water.
Divide the dough into 5 equal portions and roll out each portion into a 125 mm. (5") diameter thin circle.
Cook 1 circle on a tava (griddle) on both sides using a little ghee until light pink spots appear.
With the help of a folded muslin cloth, press the khakhra from all the sides and cook over a slow flame till it is crisp.
Repeat with remaining circles to make 4 more khakhras.
Cool completely and serve.

Barja Ragi Methi Khakhra, Multi Flour Khakhra recipe with step by step photos

Like barja ragi methi khakhra recipe | multi flour khakhra | khakhra for weight loss |

Like barja ragi methi khakhra recipe | multi flour khakhra | khakhra for weight loss | then check out this collection of Khakhras recipes. Below are some of my personal favorite khakhra recipes:
- Oats Methi Multiflour Khakhra
- Spicy Pudina Khakhras

What is barja ragi methi khakhra made off ?

What is barja ragi methi khakhra made off ? mutliflour khakhra is made from 1/2 cup bajra (black millet) flour, 1/3 cup ragi (nachni / red 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 and salt to taste.

See why ragi is used in bajra ragi methi khakhra?

This is what ragi flour looks like. In India, ragi is mostly grown and consumed in Karnataka, Andhra Pradesh, Tamil Nadu, Maharashtra and Goa. The whole ragi grain is ground into flour and used in many recipes using ragi flour in Indian cooking.
Ragi flour is high in Protein : One cup of whole Ragi Flour (144 grams) gives about 10.3 grams of protein. Very good source for Vegetarian. Protein is cricital to manage the wear and tear of the cells in the body and help transport oxygen to various parts of the body.
Ragi Benefits due to High Fiber : One cup of whole Ragi Flour gives about 16.1 grams of fibre. This fibre will keep you fuller for a longer time and avoid you from binge eating. Ragi flour being rich in insoluble fibre helps easy digestion and hence relieves constipation. Insoluble fibre does not dissolve in water and goes through your stomach without being processed helping other foods move through your system and out. Insoluble fibre keeps you healthier with a better digestive system ⁽¹⁾. See 11 beneftis of ragi flour.

See why bajra is used in bajra ragi methi khakhra?

This is what bajra flour looks like. Millets are small-seeded grasses and can substitute rice and wheat in almost all the recipes. They include Jowar (sorghum), Ragi (finger millet), Thennai (foxtail millet), Varagu (kodo millet), Sama (Little Millet), Bajra (Pearl Millet), Barr (Proso Millet) and Sanwa (Barnyard Millet). They have high resistance against harsh climates so, they can be grown easily. They are fibrous, highly nutritious, gluten-free and contains many micronutrients like magnesium, Vitamin B3 etc. See our 139 recipes using bajra flour.
High in Protein: One cup of Bajra Flour makes around 4 rotis. So each Bajra Roti yields about 1.8 grams of protein which is a very good source for Vegetarian protein. This key nutrient is required to build muscle mass and noursih each and every cell of the body.
Bajra flour high in Fiber : Fiber is a key nutritent which is a best friend of your digestive system. It helps cleanse the gut and prevent constipation. It also keeps you full for long time and thus avoids binge eating and weight gain. See our 18 benefits of bajra flour.

Tips for barja ragi methi khakhra

Use a khakhra press to cook your khakhra or a folded muslin cloth.

Dough for barja ragi methi khakhra

In a deep glass bowl put 1/2 cup bajra (black millet) flour.

Add 1/3 cup ragi (nachni / red millet) flour.
Add 2 tbsp whole wheat flour (gehun ka atta).
Add 1/2 tsp ginger-garlic (adrak-lehsun) paste.
Add 1/4 tsp finely chopped green chillies.
Add 3 tbsp finely chopped fenugreek (methi) leaves.

Add 1/4 tsp turmeric powder (haldi).
Add 1 tsp oil.
Add salt to taste.
Add enough water to make a soft dough.
Knead into a soft dough.

Cooking barja ragi methi khakhra

Divide the dough into 5 equal portions.
Sprinkle a little whole wheat flour (gehun ka atta) on the rolling surface.
Flatten the dough between your palms and place on rolling board and top with flour.
Roll out each portion into a 125 mm. (5") diameter thin circle.
Heat a non-stick tava (griddle).

Place the rolled out Khakhra dough on it and cook on one side for a few seconds.
Flip and cook the Khakhra on the other side.
Apply ¼ tsp of ghee on both sides. Ghee can be swapped with oil if you want.
With the help of a folded muslin cloth, press the khakhra from all the sides and cook over a slow flame till it is crisp.

How to make khakhra in khakhra press

There are many khakhra press available in the market they range from 1800 to 2500 approx. we have used this machine. This is the preferred way to make bajra methi khakhra made with khakhra press.

This is how it looks from inside.
To make the whole wheat khakhra, divide the dough into 5 equal portions
Sprinkle a little flour on the rolling surface.
Flatten the dough between your palms and place on rolling board and top with flour.
Roll out each portion into a 125 mm. (5") diameter thin circle.

Heat the khakhra press till hot. But make sure it is not red hot. Grease it with 1/4 tsp ghee or oil.
Place the rolled khakhra in the khakhra press.
Close the lid and cook for 10 seconds. We want it to be cooked very lightly.
Flip and cook again for 10 seconds apply ¼ tsp of ghee on each side.
Cook and keep flipping 4 to 5 times. Or else the khakhra will get burnt and give a bitter taste. To make khakhra in the press is easier as it cooks evenly from all the sides.