Saturday, April 23, 2011

Methi Khakhra


Whole wheat Flour 2 cups
Dry fenugreek leaves/methi 2 tsp
Salt to taste

Mix flour and salt in a bowl. Add dry fenugreek leaves and mix well. Add enough water to knead into medium soft dough.
Divide into 12-15 equal sized balls. Apply a little oil on the chakla and roll out the balls into very thin and round chapattis.
Heat a thick tawa, put the chapatti on it and roast on slow heat. Turn and hold it down with a wooden press. Continue pressing and turning till the khakra is ready. Apply a little oil on one side and shallow fry pressing all the while, specially the edges.
When it is crisp and light brown in colour, it is done. Remove, allow it to cool and store in an airtight container carefully.