These buttery methi khakhra crackers are a classic Gujarati snack, loved for their crisp texture and aromatic fenugreek flavour. These crackers are made with whole wheat flour, subtle spices, and a touch of butter. They are rolled thin and roasted patiently to achieve that signature crunch. They are also easy to store, travel-friendly and make for a delightful addition to your tea time.
Combine whole wheat flour, methi leaves, turmeric, red chilli powder, asafoetida, butter, and salt in a large bowl. Add water gradually and knead into a firm, smooth dough.
Description - Step 2
Rest and portion
Cover the dough and let it rest for 15 minutes. Knead again and divide into small and even-sized balls to ensure uniform cooking.
Description - Step 3
Roll the discs
Dust each dough ball lightly with flour and roll into very thin, even circles. Rolling the khakhra thin helps them turn crisp without turning hard.
Description - Step 4
Roast and press
Heat a tawa on medium heat. Lay a rolled disc on the surface and wait for the light bubbles to form. After that, flip it over, apply some ghee with a brush, and press down continuously with a wooden press to keep it from puffing up. Flip again and continue pressing until fully crisp and turn golden.
Description - Step 5
Cool & store
Let it cool completely, then stack it up and store it in an airtight container. It’ll last for up to two weeks at room temperature or a month if you pop it in the fridge.
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Indian
Intermediate
Appetizer
