Crispy wafer thin Methi Khakhra with some ‘achaar’/ pickle makes a perfect combo.
This is a simple yet delicious healthy snack. The ‘Methi Khakhras’ have the added flavour of dried fenugreek leaves, also known as kasuri methi. They may be made on a tawa / griddle or baked the way I did.
The numerous train journeys, during the summer hols, would always promise me the company of a large Gujju family. It never failed to amaze me how ‘dabbas’ after ‘dabbas’ of yummy homemade snacks emerged from their bags. That’s how I developed an attraction towards khakhras, fafdas and the likes. I find the names as interesting as the recipe itself.
Google baba helped me with this recipe and I must say this is as good as it gets.
If you like Gujarati ‘Theplas’ you might find these methi crackers very interesting.
Baked Methi Khakhra- A Traditional Gujarati Snack
Crispy wafer thin Methi Khakhras baked to perfection
Mix all the dry ingredients in a large bowl.
Combine well to bring into a firm dough.
Pre heat the oven at 180 degrees for 10 minutes.
Divide the dough into five equal parts.
Roll out each ball of dough between two sheets of parchment into a large thin circle. [about 6-7 cms in diameter]
Place the rolled out khakhra between two sheets of parchment in a baking tray.
Place another baking tin on top, pressing down the khakhra.
Bake at 150 degrees for 10-12 minutes or until the edges start to brown.
Allow to cool completely before storing in an air tight container.
Serve these with a pickle of your choice.
You may skip the kasuri methi and make plain khakhras too.
The baked khakhras may seem a bit soft but they crisp up as they cool. Bake just until the edges start to brown.
Do not use any water to knead the dough.
Placing an additional tin above the khakhra, while baking, helps to get an even flat surface.
These khakhras may be stored for upto 2 weeks or more if kept in an air tight jar.