These crispy golden crackers are infused with fenugreek leaves and are not just delicious but an absolute guilt free snack!
Makes 15
Ingredients:
1 cup whole wheat flour
2 tablespoons kasuri methi (dried fenugreek leaves)
½ teaspoon salt (or as per taste)
⅛ (which is half of ¼) teaspoon turmeric powder
1 teaspoon oil for mixing in dough
⅓ cup water
3 teaspoons oil to coat the dough
¼ cup oil for roasting khakhras
Instructions:
You can make this dough either by kneading with hand or using a stand mixer. I have used a stand mixer for this recipe. In the mixer bowl sieve one cup of whole wheat flour and add 2 tablespoons of kasuri methi to it. Crush a little the kasuri methi in your hands and then put it in the flour. Add ½ teaspoon salt, ⅛ teaspoon turmeric powder and 1 teaspoon oil. Mix everything until everything gets combined. Now slowly keep adding about ⅓ cup of water until you get a nice soft consistency of the dough. Once done pour three teaspoons of oil on the dough and mix again to get a smooth consistency. Roll the dough into a ball and keep it covered for 15 minutes.
Sprinkle some flour on your work surface and roll out the dough on it. Make 15 equal parts out of it. Roll each part into a round ball and keep aside. Roll out each dough ball (using a rolling pin) very thinly. In order to get all the khakhras to be of the same size I used a sharp pot lid and cut out the khakhras using it.
Once all the khakhras are rolled out, heat your flat non-stick pan on very low heat. The khakhras will also be made on low heat - very important. Once the pan is hot place one khakhra on it and wait for about 30 seconds, you will see bubbles forming - this is when you flip the khakhra and let it cook for another 30 seconds. Flip it again and using a kitchen cloth press the khakhra. You need to press the cloth not just at the borders but inside as well so the khakhra cooks evenly on all sides. After 30 seconds flip the khakhra and add about 3 drops of oil on it. Immediately flip it and keep pressing using the cloth. Now add 3 drops of oil again on the top side of the khakhra and flip it and press and cook again using the kitchen cloth until it is nice and crispy. Follow the same steps for the rest of the khakhras and enjoy. You can store these khakhras for 2 weeks in an airtight container!
If you liked the above recipe kindly click on the little red heart icon on the bottom right side of this recipe and share the same with your family and friends!
Comments