Bajra Methi Khakhra

Bajra Methi Khakhra is a crispy, savory Indian flatbread made from a blend of bajra (pearl millet) and whole wheat flours, enriched with the freshness of methi (fenugreek) leaves. This khakhra is flavored with aromatic spices and seeds, offering a delightful crunch and a nutritious twist on traditional khakhra.

For a Serving Size of Two:

Ingredients:

• 60 grams bajra flour
• 30 grams whole wheat flour
• 30 grams finely chopped fresh methi leaves
• 1/2 teaspoon carom seeds
• 1/2 teaspoon cumin seeds
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 1/2 teaspoon coriander powder
• Salt to taste
• 2 teaspoons oil for kneading

Procedure:

• In a large bowl, mix the bajra flour, whole wheat flour, carom seeds, cumin seeds, turmeric powder, red chili powder, coriander powder, and salt.
• Add the finely chopped methi leaves and mix well. Gradually add water and 1-2 tablespoons of oil to form a smooth, pliable dough. The dough should be soft but not sticky.
• Divide the dough into small balls. Lightly flour the surface and rolling pin. Roll each ball into a thin circle, about 4-5 inches in diameter, using gentle pressure.
• Heat a tava or griddle over medium heat.
• Place the rolled dough on the hot tava. Cook for about 30 seconds on one side, then flip it over.
• Cook the second side until small brown spots appear. Press the edges of the khakhra with a cloth or spatula to ensure even cooking.
• Flip again and cook until crisp and golden brown. Remove from the tava and let the khakhra cool on a wire rack or a plate.
• Store in an airtight container for up to a week.

Nutritional Benefits: 

• Calories: 433 kcal
• Protein: 11.8 g
• Carbohydrates: 71.8 g
• Fat: 14.3 g