Methi Khakra


In Gujarat it is said that if a woman can make khakras she can make anything.

These wafer thin crisps were traditionally made for travel since fresh rotis don’t have a long shelf life.

But today they are one of the most popular tea time munchies.

When I saw this fresh bunch of methi at the vegetable shop just couldn’t stop myself from making these.

Serves – 4                Prep Time – 3 hrs                  Cooking time  – 1 hr


  • Whole wheat flour (Atta) – 1 cup
  • Refined oil – 1/2 cup
  • Fenugreek (methi) leaves : 3-4 tbsps
  • Turmeric powder – 1 tsp
  • Red chilly powder – 2 tsp
  • Coriander powder – 1 1/2 tsp
  • Water – 1/4 Cup
  • Salt to taste


Wash the methi leaves and drain excess water. Chop it very fine and keep aside.

In a bowl take the whole wheat flour and add turmeric, red chilly powder, coriander powder and salt. Mix.

Add the chopped methi leaves and mix.

Heat the oil till it is slightly warm and then add it to the flour mix.

Mix the oil in the flour mix and you should be able to bind the flour into a ball. If you feel the oil is a little less add a couple of more tbsps of it.

Just sprinkle some water to knead it into a soft and firm dough. You may not need the complete 1/4 cup of water so don’t add it all at once.

Cover the dough and let it rest for about 2 – 2.5 hours.

After the dough has rested once again knead it to get a smooth, pliant dough.

Divide the dough into equal sized balls and roll them out as thin as possible one by one. Dust the rolling surface with some dry flour.

To get nice round khakras use a cookie cutter or the lid of any stainless steel jar.

Keep the rolled out khakras covered till you start cooking them on a dosa tawa (flat gridle)



Heat up a heavy tawa preferably a dosa tawa and definitely not a non-stick tawa as it is of thin gauge and the khakras will burn.

Place the khakras on the tawa one by one, or if they are small, then as many as the tawa can accomodate.

Cook the khakras on low flame on both sides till you see the surface bubbling up like in a roti.

Remove from fire and keep aside. Khakras are now half cooked.

Once all the khakras have been half cooked, place each one of them one by one on the tawa and with a white soft cloth press so that the oil from the khakra seeps out       into the cloth.

Press the khakra with the cloth on both sides till it becomes nice and crisp. This will take a couple of minutes.

By the time you finish cooking all the khakras a second time the white cloth would have turned yellow and soaked in oil. So most of the oil that was added while                 kneading is pressed out.

Remove the khakra from the tawa and let it cool down.

Store in an airtight jar and they have a shelf life of upto 10-15 days.

Serve with tea.



Tip :  You can make your own variations by adding coarsely pounded cumin (jeera) or fresh coriander leaves instead of methi.
I prefer to use a soft, clean white hanky for pressing the khakras.


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