Recipe for crunchy methi khakra

Do you know that Khakra is a delicious snack? It resembles Indian Roti except that it is thinner and crispy. Learn the recipe to make crispy khakra from this article.

Khakra is a very popular item of eating in Rajasthan, Gujarat and Maharashtra. This is a common snack which can be taken with tea or buttermilk or chatni. Some people make it in their homes while others purchase it from market where it is available in plenty. It resembles the common indian roti except that it is thinner and very crisp. This is more common in the States of Gujarat, Maharashtra and Rajasthan but is liked equally throughout India. There are variations of this item depending on the spices used. The common khakras are methi khakra, masala khakra, Punjabi khakra, garlic khakra etc. With this recipe we will be making approximately 20 khakras, each about 8 inch in size. Accordingly the amount of ingredients is chosen. One can calculate the amount of ingredients separately if a different number of khakras are to be prepared in place of 20.

This recipe is for methi (fenugreek) khakra and by replacing methi with other flavours, such as garlic or Punjabi masala or dried curry leave coarse powder, one can have a variation of khakra. Addition of black pepper in small quantities can also add to the flavour.


  1. Wheat flour - 1/2 Kg
  2. Ghee/ Refined oil - 1/2 cup
  3. Dried methi (fenugreek) leaves - 50 gm
    (or Kasuri methi)
  4. Red chilli powder - 1/2 tea spoon
  5. Kashmiri chilli powder - 1 tea spoon
  6. Roasted jeera (cumin) powder - 2 tea spoon
  7. Turmeric powder - 1 tea spoon
  8. Ajwain (carom) seeds - 1 tea spoon
  9. Garlic and green chilli paste - 2 tea spoon
  10. Salt - as per taste

Method/ Preparation

The cooking time is about 1 hour.

Take wheat flour in a kneading bowl and mix the ingredients evenly. Take water and pour in steps while mixing and kneading it. Continue kneading the mixture, adding a little quantity of water now and then. Knead the dough till it becomes soft. Cover the kneading bowl with a plate and keep aside for a period of 15 minutes.

This dough is now ready and to be used for making approximately 20 khakras so it is better to divide it in 20 small balls before rolling the khakras. Keep the balls slightly apart so to avoid sticking with each other.

Take one ball and roll it as thin as possible in a round shape of 8 inch diameter. The art of making a good khakra lies on how much thin one can roll the small ball. While rolling, use wheat flour sparingly to avoid sticking of khakra on the rolling board. Remove extra flour from the rolled khakra before transferring it to griddle.

Keep griddle on medium heat for sometime and put the rolled khakra on it and cook both sides by continuous pressing and applying a little quantity of oil/ghee now and then.

Once khakra is fully cooked, keep it for some time so that it becomes golden brown and extra crispy.
Similarly cook all the khakras one by one. Keep the khakras in a round storage container or casserole so that they remain crisp for a long time.

Enjoy these crispy khakras with chatni or pickle or by itself.


Khakras go nicely with tea also. Khakras are a splendid item for taking to outdoor picnics and nibbling the same while on the go. People who are cautious of calories can keep these khakras in a container by keeping a absorbant paper napkin between the two khakras so that extra oil of khakras can be removed through these napkins. A small amount of black salt and mango powder can also be sprinkled on the khakras just before eating them to have that special taste.

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