methi khakhra recipe | whole wheat methi khakhra | Gujarati methi khakhra | fenugreek flat bread |
by Tarla Dalal
Added to 487 cookbooks
This recipe has been viewed 184722 times
methi khakhra | whole wheat methi khakhra | gujarati methi khakhra | fenugreek flat bread | with 20 amazing images.
methi khakhra made of whole wheat, these whole wheat methi khakhra are a rich source of complex carbohydrates, protein and fibre. The sesame adds to the calcium quotient of this yummy gujarati methi khakhra while methi gives iron to build your haemoglobin stores.
Keep a batch of these whole wheat methi khakhras in an airtight container, ready to munch when you are hungry, be it at home or in office. If i go out of town, methi khakhra is the perfect Indian travel food dry snack and remember to store you're healthy methi khakhra in an air tight container.
methi khakhra, the all-time favourite Gujarati dry snack is enhanced with a sprinkling of powered spices and sesame seeds, which makes it an irresistible treat for your palate!
It is easy to ask somebody to give up unhealthy snacks, but it is quite difficult to achieve the goal! Instead, try treating yourself and your family to healthy short-eats like this whole wheat methi khakhra which is so tasty that you will naturally lose your craving for junky snacks!
Aside from methi khakhra check our collection of healthy khakhras and popular recipes like mini oats khakhra and masala khakhra.
Enjoy methi khakhra | whole wheat methi khakhra | gujarati methi khakhra | fenugreek flat bread with detailed step by step photos given below.
- To make whole wheat methi khakhra, combine all the ingredientsin a deep bowl and knead into a semi-seft dough using enough water.
- Divide the dough into 16 equal portions.
- Roll out a portion of the dough into a 175 mm. (7") diameter thin circle, using a little whole wheat flour for rolling.
- Heat a concave non-stick tava (griddle) and cook the khakhra on a slow flame till pink spots appear on both the sides.
- Continue cooking the whole wheat methi khakhra on a slow flame, while pressing with a whole wheat methi khakhra press or a folded muslin cloth, till it turns crisp and golden brown spots appear on both the sides.
- Cool and serve or store the whole wheat methi khakhras in an air-tight container.
Whole Wheat Methi Khakra Video, Methi Khakra by Tarla Dalal
Whole Wheat Methi Khakhra recipe with step by step photos
methi khakhra | whole wheat methi khakhra | gujarati methi khakhra | fenugreek flat bread. Khakhra are popular Gujarati dry snacks. They are thin, crispy and generally healthy as they are roasted on the tava without the use of fat or just minimal fat. The khakhra dough can be made with a myriad of flour, leafy greens, spices and condiments. You can make them in quantity and stored in a container. Also, they stay fresh for a long time and can be carried along. Infact, they are a perfect travel food too. Below are some of my personal favorite khakhra recipes :
For making the dough of Methi Khakhra, take a bunch of methi leaves and clean it. Pick the fresh leaves and place it on a sieve.
Rinse the fenugreek leaves under water.
Place on a clean muslin cloth or paper towel and dry them.
Transfer the methi leaves to a chopping board. Chop the methi leaves, measure ¾ cups and keep aside.
Take whole wheat flour in a deep bowl. You can even make use of a combination of flour like jowar, bajra, nachni etc.
Add the chopped methi leaves to it.
Next, add the sesame seeds for a pleasant crunch.
Add turmeric powder.
Add chilli powder. You can aditionally put chaat masala, ginger-garlic paste, cumin powder to enhance the taste of Methi Khakhra.
Add salt to taste.
Lastly, add 2 tsp oil. It helps in making the Whole Wheat Khakhra dough pliable.
Gradually add water to form a dough. We have added around 1/2 cup of water.
Combine all the ingredients, mix well and knead into a semi-seft dough.
To make the Whole Wheat Methi Khakhra, divide the dough into 16 equal portions.
Shape them into round balls and press them lightly between your palms.
Roll out a portion of the dough into a 175 mm. (7") diameter thin circle, using a little whole wheat flour for rolling.
Heat a concave non-stick tava (griddle) and place the rolled circle over it.
Cook the Methi Khakhra on a slow flame till pink spots appear on one side.
Flip and cook the other side of Methi Khakhra.
Continue cooking the gujarati methi khakhra on a slow flame, while pressing with a khakhra press or a folded muslin cloth, till it turns crisp and golden brown spots appear on both sides. We haven’t used oil to roast the Methi Khakhra to keep calorie count low but you can use a small amount of it, if preferred.
Remove the Whole Wheat Methi Khakhra in a plate.
Repeat steps 3 to 8 and make the remaining 15 Whole Wheat Methi Khakhras.
Cool and serve the Whole Wheat Methi Khakhra or store in an air-tight container. The methi khakhra should last for upto 15 days in air-tight container.
Nutrient values (Abbrv) per khakhra
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