Methi-Khakra - 1 Methi Khakra - 2 Methi-Khakra - 3
  • Add all ingredients in a wide bowl and add little water to make it into a stiff yet pliable dough.
  • Keep it covered for 15 minutes.
flour - 4 dough - 5
  • Make the dough into equal sized balls.
  • Dust with flour and roll the ball into a very thin roti. The rolling should be very very thin as a paper.
  • Dust with flour when needed.
dough - 6 rolling - 7
  • Heat the tawa and place the roti on the tawa.
  • Keep the flame low. When bubbles start coming up, using a potato masher or a clean cloth press the roti nicely, without allowing the air bubbles to pop up.
  • Do this on both sides. ensure that the flame is low. So that you get crispy khakras.
pressing - 8 crispy-khakras - 9
  • Cool them completely and store them in air tight containers. This will stay crisp for many days. Mine got over in a week.
cooling-down - 10 Methi-Khakra - 11
  • Enjoy crispy khakras with hot tea of can have with any subzi for breakfast too.
  • Always handle this with clean dry hands.
  • Ensure that the flame is kept low while cooking.
  • Also the rolled roti should be very thin.
Methi-Khakra - 12