bajra ragi methi khakhra recipe | multi flour khakhra | khakhra for weight loss |
by Tarla Dalal

bajra ragi methi khakhra recipe | multi- flour khakhra | khakhra for weight loss | with 30 amazing images.

bajra ragi methi khakhra is an all-time favourite Gujarati dry snack. Learn how to make multi-flour khakhra.

bajra ragi methi khakhra is a type of traditional Indian snack. It is made from a combination of ragi (finger millet) flour, fenugreek leaves (methi), whole wheat flour and various spices. The dough is rolled out into thin, round circles, and then roasted on a tava until they become crispy and golden brown. The khakhra is typically seasoned with a blend of spices such as ginger, garlic, green chillies, turmeric and salt, which gives it a savory and slightly spicy flavor.

It is easy to ask somebody to give up unhealthy snacks, but it is quite difficult to achieve the goal! Instead, try treating yourself and your family to healthy short-eats like this bajra ragi methi khakhra which is so tasty that you will naturally lose your craving for junk snacks!

Aside from bajra ragi methi khakhra check our collection of healthy khakhras and popular recipes like mini oats khakhra and masala khakhra.

Pro tips for bajra ragi methi khakhra. 1. Add bajra (black millet) flour. bajra flour is high in Fiber. Fiber is a key nutrient which is a best friend of your digestive system. It helps cleanse the gut and prevent constipation. 2. Add ragi (nachni / red millet) flour. One cup of whole Ragi Flour gives about 16.1 grams of fibre. This fibre will keep you fuller for a longer time and avoid you from binge eating. 3. Add ginger-garlic (adrak-lehsun) paste. The mild spice and aroma of ginger and garlic beautifully complement the subtle earthiness of bajra and ragi flours. 4. The green chillies add a subtle kick of heat, balancing the earthy sweetness of the millets and the slightly bitter fenugreek leaves.

Enjoy bajra ragi methi khakhra recipe | multi- flour khakhra | khakhra for weight loss | with step by step photos.

Bajra Ragi Methi Khakhra, Multi Flour Khakhra

This recipe has been viewed 99366 times

Bajra Ragi Methi Khakhra, Multi Flour Khakhra recipe - How to make Bajra Ragi Methi Khakhra, Multi Flour Khakhra

For Bajra Ragi Methi Khakhra
1/2 cup bajra (black millet) flour
1/3 cup ragi (nachni / red millet) flour
2 tbsp whole wheat flour (gehun ka atta)
1/2 tsp ginger-garlic (adrak-lehsun) paste
1/4 tsp finely chopped green chillies
3 tbsp finely chopped fenugreek leaves (methi) leaves
1/4 tsp turmeric powder (haldi)
1 tsp oil
salt to taste

Other Ingredients For Bajra Ragi Methi Khakhra
2 1/2 tsp ghee for cooking

Method
For bajra ragi methi khakhra

To make bajra ragi methi khakhra, combine all the ingredients and knead to make a soft dough using enough water.
Divide the dough into 5 equal portions and roll out each portion into a 125 mm. (5") diameter thin circle.
Cook 1 circle on a tava (griddle) on both sides using a little ghee until light pink spots appear.
With the help of a folded muslin cloth, press the khakhra from all the sides and cook over a slow flame till it is crisp.
Repeat with remaining circles to make 4 more khakhras.
Cool the bajra ragi methi khakhra completely and serve.

Nutrient values (Abbrv) per serving

Energy	110 cal
Protein	2.3 g
Carbohydrates	16.1 g
Fiber	2.8 g
Fat	4.1 g
Cholesterol	0 mg
Sodium	4.2 mg

Click here to view calories for Bajra Ragi Methi Khakhra, Multi Flour Khakhra

Bajra Ragi Methi Khakhra, Multi Flour Khakhra recipe with step by step photos

like barja ragi methi khakhra recipe | multi flour khakhra | khakhra for weight loss |

Like bajra ragi methi khakhra recipe | multi flour khakhra | khakhra for weight loss | then check out this collection of Khakhras recipes. Below are some of my personal favorite khakhra recipes:
- Oats Methi Multiflour Khakhra
- Spicy Pudina Khakhras

What is bajra ragi methi khakhra made off ?

What is barja ragi methi khakhra made off ? mutli flour khakhra is made from 1/2 cup bajra (black millet) flour, 1/3 cup ragi (nachni / red millet) flour, 2 tbsp whole wheat flour (gehun ka atta), 1/2 tsp ginger-garlic (adrak-lehsun) paste, 1/4 tsp finely chopped green chillies, 3 tbsp finely chopped fenugreek (methi) leaves, 1/4 tsp turmeric powder (haldi), 1 tsp oil and salt to taste. See photo of list of ingredients for mutli flour khakhra.

why ragi is used in bajra ragi methi khakhra?

This is what ragi flour looks like. In India, ragi is mostly grown and consumed in Karnataka, Andhra Pradesh, Tamil Nadu, Maharashtra and Goa. The whole ragi grain is ground into flour and used in many recipes using ragi flour in Indian cooking.
Ragi flour is high in Protein : One cup of whole Ragi Flour (144 grams) gives about 10.3 grams of protein. Very good source for Vegetarian. Protein is cricital to manage the wear and tear of the cells in the body and help transport oxygen to various parts of the body.
Ragi Benefits due to High Fiber : One cup of whole Ragi Flour gives about 16.1 grams of fibre. This fibre will keep you fuller for a longer time and avoid you from binge eating. Ragi flour being rich in insoluble fibre helps easy digestion and hence relieves constipation. Insoluble fibre does not dissolve in water and goes through your stomach without being processed helping other foods move through your system and out. Insoluble fibre keeps you healthier with a better digestive system ⁽¹⁾. See 11 beneftis of ragi flour.

why bajra is used in bajra ragi methi khakhra?

This is what bajra flour looks like. Millets are small-seeded grasses and can substitute rice and wheat in almost all the recipes. They include Jowar (sorghum), Ragi (finger millet), Thennai (foxtail millet), Varagu (kodo millet), Sama (Little Millet), Bajra (Pearl Millet), Barr (Proso Millet) and Sanwa (Barnyard Millet). They have high resistance against harsh climates so, they can be grown easily. They are fibrous, highly nutritious, gluten-free and contains many micronutrients like magnesium, Vitamin B3 etc. See our 139 recipes using bajra flour.
High in Protein: One cup of Bajra Flour makes around 4 rotis. So each Bajra Roti yields about 1.8 grams of protein which is a very good source for Vegetarian protein. This key nutrient is required to build muscle mass and noursih each and every cell of the body.
Bajra flour high in Fiber : Fiber is a key nutritent which is a best friend of your digestive system. It helps cleanse the gut and prevent constipation. It also keeps you full for long time and thus avoids binge eating and weight gain. See our 18 benefits of bajra flour.

dough for bajra ragi methi khakhra

In a deep glass bowl put 1/2 cup bajra (black millet) flour. Bajra flour is high in Fiber. Fiber is a key nutrient which is a best friend of your digestive system. It helps cleanse the gut and prevent constipation.
Add 1/3 cup ragi (nachni / red millet) flour. One cup of whole Ragi Flour gives about 16.1 grams of fibre. This fibre will keep you fuller for a longer time and avoid you from binge eating.

Add 2 tbsp whole wheat flour (gehun ka atta). Whole wheat flour is excellent for diabetics as they will not shoot up your blood sugar levels as they are a low GI food.
Add 1/2 tsp ginger-garlic (adrak-lehsun) paste. The mild spice and aroma of ginger and garlic beautifully complement the subtle earthiness of bajra and ragi flours.
Add 1/4 tsp finely chopped green chillies. The chillies add a subtle kick of heat, balancing the earthy sweetness of the millets and the slightly bitter fenugreek leaves.
Add 3 tbsp finely chopped fenugreek (methi) leaves. Fenugreek leaves add a distinct bitterness and subtle peppery undertone to the khakhra. This complexity balances the earthy-nutty sweetness of barja and ragi flours, creating a more layered and intriguing flavor profile. Methi leaves are low in calorie, powerful antioxidant and cures mouth ulcers. Fenugreek leaves help in improving glucose and insulin responses, hence good for diabetics.
Add 1/4 tsp turmeric powder (haldi).

Add 1 tsp oil.
Add salt to taste. We added 1/2 tsp salt.
Add enough water to make a soft dough. We added 1/4 cup water and later added 2 more tablespoons.
Knead into a soft dough.

cooking bajra ragi methi khakhra

To make bajra ragi methi khakhra recipe | multi flour khakhra | khakhra for weight loss | divide the dough into 5 equal portions.

Sprinkle a little whole wheat flour (gehun ka atta) on the rolling surface. Flatten the dough between your palms and place on rolling board and top with flour.
As you roll the dough, you will need to rotate it and sprinkle whole wheat flour on it as bajra and ragi make it sticky.
Roll out each portion into a 125 mm. (5") diameter thin circle.
Heat a non-stick tava (griddle) and grease it with ghee.
Place the rolled out Khakhra dough on it.

Cook on one side for 30 to 45 seconds or until bubbles appear. Cook on medium flame. High flame will burn the khakhra.
Grease with ¼ tsp of ghee. Ghee can be swapped with oil if you want.
Flip and cook the Khakhra on the other side.
With the help of a khakhra press or folded muslin cloth, press the khakhra from all the sides and cook over a slow flame till it is crisp.
Remember to cook the edges of the khakhra by applying pressure with the khakhra press. It takes a total time of about 3 minutes to cook one khakhra.

Your barja ragi methi khakhra | multi flour khakhra | khakhra for weight loss | is ready.
Serve bajra ragi methi khakhra | multi flour khakhra | khakhra for weight loss | as a helathy snack.

how to make khakhra in khakhra press

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.
This is how it looks from inside.
To make the whole wheat khakhra, divide the dough into 5 equal portions

Sprinkle a little flour on the rolling surface. Flatten the dough between your palms and place on rolling board and top with flour.
Roll out each portion into a 125 mm. (5") diameter thin circle.
Heat the khakhra press till hot. But make sure it is not red hot.
Grease it with 1/4 tsp ghee or oil.
Place the rolled khakhra in the khakhra press. Let it cook open for 10 seconds.

Close the lid and cook for a few seconds.
Rotate the khakhra being cooked with your finger every few seconds, by lifting the lid. This will ensure uniform cooking of khakhra.
Flip and cook again the same way the other side of the khakhra, Note that this is a thick khakhra and will take a little time to cook.
Khakhra press made bajra ragi methi khakhra.