Ingredients Jump to Instructions ↓

  1. 1/2 cup bajra (black millet) flour

  2. 2 tbsp whole wheat flour (gehun ka atta)

  3. 1/2 tsp ginger-garlic (adrak-lehsun) paste

  4. 1/4 tsp finely chopped green chillies

  5. 3 tbsp finely chopped fenugreek (methi) leaves

  6. 1/4 tsp turmeric powder (haldi)

  7. 1 tsp oil

  8. Other ingredients

  9. ghee for cooking

Instructions Jump to Ingredients ↑

  1. Combine the bajra flour, wheat flour, ginger-garlic paste, green chillies, fenugreek leaves, turmeric powder, oil and salt.

  2. Add enough warm water and knead to form a soft dough.

  3. Divide the dough into 5 equal portions and roll out each portion on a floured surface into a 125 mm. (5") diameter thin circle.

  4. Cook each khakra on a hot tava (griddle) on both the sides using a little ghee until pink spots appear on the khakras.

  5. With the help of a folded muslin cloth, press the khakra from all the sides and cook over a slow flame till it is crisp.

  6. Store in an air-tight container.


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