Bajra Methi Khakhras
by Tarla Dalal
bajra methi khakhra | bajra methi khakhra handmade | bajra methi khakhra made with khakhra press | with 30 amazing images
Wholesome bajra methi khakhra made of bajra and whole wheat flour perked up with fenugreek leaves, green chilli paste, and so on, this snack is a perfect accompaniment for tea.
The bitterness of methi is surprisingly very pleasant in this creation. It makes you smack your lips and reach for another khakhra!
You can make these delicious bajra methi khakhras in bulk and store them in an airtight container to relish at home or even to carry along on a long journey!
We have shown you how to make bajra methi khakhra recipe in 2 ways. First is bajra methi khakhra handmade and that is the traditional way to make it. However, the cooking and crispness is not uniform on the khakhra as there is a lot of human effort. Second is bajra methi khakhra made with khakhra press which makes the khakhra cook uniformly and crisply. If you make lots of khakhras at home, then we suggest you buy the khakhra press which is inexpensive.
bajra methi khakhra recipe is healthy as its made of mainly bajra flour and methi leaves. Bajra flour is high in protein and is a complete protein for vegetarians when combined with dal. So as a Vegetarian, include bajra in your diet. Fenugreek leaves help in improving glucose and insulin responses, hence good for diabetics. The levels of cholesterol also reduced with intakes of fenugreek leaves.
I prefer to make bajra methi khakhra at home as it is far more healthier. You are never sure of the quality of the flour used by small packaged food makers and also the quality of oil used. Street food tends to use oil which has been used multiple times which will affect your health.
Enjoy bajra methi khakhra | bajra methi khakhra handmade | bajra methi khakhra made with khakhra press | with detailed step by step photos.
Bajra Methi Khakhras recipe - How to make Bajra Methi Khakhras
Preparation Time: Cooking Time: Total Time:
Makes 5 khakhras
For Bajra Methi Khakhras
1/2 cup bajra (black millet) flour
2 tbsp whole wheat flour (gehun ka atta)
1/2 tsp ginger-garlic (adrak-lehsun) paste
1/2 tsp green chilli paste
1/4 cup finely chopped fenugreek (methi) leaves
1/4 tsp turmeric powder (haldi)
1 tsp oil
salt to taste
Other Ingredients For Bajra Methi Khakhras
whole wheat flour (gehun ka atta) for rolling
ghee for cooking
For bajra methi khakhras
- For bajra methi khakhras
- To make {span class="bold1"}bajra methi khakhra{/span}, combine all the ingredients in a deep bowl and knead into a soft dough using enough warm water.
- Divide the dough into 5 equal portions and roll out each portion into a 125 mm. (5") diameter thin circle using a little whole wheat flour for rolling.
- Heat a non-stick tava (griddle) and cook each khakhra on a slow flame till pink spots appear on both the sides.
- Apply a little ghee on both the sides and continue cooking the khakhra on a slow flame, while pressing with a folded muslin cloth, till it turns crisp and brown from both the sides.
- Cool the {span class="bold1"}bajra methi khakhra{/span} and store in an air-tight container.
What is the shelf life of Bajra Methi Khakhra?
- What is the shelf life of Bajra Methi Khakhra as it has fresh methi leaves? Store Bajra Methi Khakhra in an airtight container. It should last 7 days.
Other Khakhra Recipes
- 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. Check out this collection of Khakhras recipes. Below are some of my personal favorite khakhra recipes:
Dough for Bajra Methi khakhras:
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Chop the methi leaves, measure ¼ cup and keep aside.
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Take bajra flour in a deep bowl. For increasing the healthy quotient, you can even mix together various flour like nachni, jowar, oats or whole wheat flour.
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Add 2 tbsp whole wheat flour.
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Add ½ tsp ginger-garlic paste. I have used homemade for this bajra khakhra recipe.
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Add ½ tsp green chilli paste. Check out this recipe of and make it bulk & store in the refrigerator.
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Add the chopped methi leaves to it.
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Add turmeric powder. Additionally, you can toss in ingredients like sesame seeds, chilli powder, cumin powder to perk up the taste of bajra fenugreek khakhra.
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Add oil. It helps in making the bajra khakhra dough pliable.
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Add salt to taste
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Gradually add warm water to form a dough. We have added approx. 4 to 5 tbsp of water and kneaded into a soft dough.
How to make bajra methi khakhra on tava
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To make the handmade bajra methi khakhra, divide the dough into 5 equal portions.
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Sprinkle a little flour on the rolling surface.
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Take a portion of the dough and flatten it between your palms.
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Roll out a portion of the dough into a 175 mm. (7") diameter thin circle, using a little whole wheat flour for rolling.
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Heat a non-stick tava (griddle). Place the rolled out Khakhra dough on it and cook on one side for a few seconds. Flip and cook the Khakhra on the other side.
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Apply ¼ tsp of ghee on both sides. Ghee can be swapped with oil if you want.
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Continue cooking the 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.
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Repeat steps 2 to 7 to make the remaining 4 bajra methi khakhras.
- Cool and serve the bajra methi khakhra or store in an air-tight container.
How to make bajra methi khakhra in khakhra press
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There are many khakhra press available in the market they range from 1800 to 2500 approx. we have used this machine. This is the preferred way to make bajra methi khakhra made with khakhra press.
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This is how it looks from inside.
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To make the bajra methi khakhra, divide the dough into 5 equal portions.
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Sprinkle a little flour on the rolling surface.
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Take a portion of the dough and flatten it between your palms.
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Roll out a portion of the dough into a 175 mm. (7") diameter thin circle, using a little whole wheat flour for rolling. Make sure you do not roll it bigger than this mentioned size as it will tear and if very thin also the khakhra on cooking will get burnt.
- Heat the khakhra press till hot. But make sure it is not red hot.
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There are many khakhra press available in the market they range from 1800 to 2500 approx. we have used this machine.
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Close the lid and cook for 10 seconds. We want it to be cooked very lightly.
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Flip and cook again for 10 seconds apply ¼ tsp of ghee on each side.
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Cook and keep flipping 4 to 5 times. Or else the khakhra will get burnt and give a bitter taste. To make khakhra in the press is easier as it cooks evenly from all the sides and is easier.
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Repeat steps 2 to 10 to make the remaining 4 bajra methi khakhras made with khakhra press.
- Cool and serve the bajra methi khakhra made with khakhra press or store in an air-tight container.
| Energy | 80 cal |
| Protein | 1.6 g |
| Carbohydrates | 9.2 g |
| Fiber | 1.6 g |
| Fat | 4.2 g |
| Cholesterol | 0 mg |
| Vitamin A | 77.9 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.4 mg |
| Vitamin C | 0.7 mg |
| Folic Acid | 5.7 mcg |
| Calcium | 11.3 mg |
| Iron | 1 mg |
| Magnesium | 19 mg |
| Phosphorus | 41.2 mg |
| Sodium | 2.8 mg |
| Potassium | 41.2 mg |
| Zinc | 0.4 mg |
I am a great fan of your recipes Tarla ji , i would like to know what is the shelf life of these khakras as it has fresh methi leaves . Thanks
Again 3 very interesting and healthy ingredients are used in this recipe.. Bajra flour, Wheat flour and fenugreek leaves.. They give an impressive taste to the khakhras and fenugreek leaves also gives its strong natural flavour..