Ingredients with Measurements:
- 2 cups whole wheat flour
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 1 teaspoon ajwain
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- 2 tablespoons dried fenugreek leaves (methi)
- Salt to taste
Special Equipment Needed:
- Rolling pin
- Khakhra maker (optional)
Step-by-Step Instructions:
1. In a bowl, mix together the whole wheat flour, oil, cumin seeds, ajwain, red chili powder, garam masala, dried fenugreek leaves, and salt.
2. Knead the dough until it is soft and pliable.
3. Divide the dough into small balls.
4. Roll out each ball into a thin circle.
5. Heat a non-stick pan over medium heat and place the rolled out dough on the pan.
6. Cook the khakhra for a few minutes until it is golden brown and crisp.
7. Flip the khakhra and cook the other side until it is golden brown and crisp.
8. Remove the khakhra from the pan and let it cool.
Time:
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Temperature: Medium heat
Serving Size: 4-6
Nutritional Information:
Calories: 150
Fat: 4 g
Carbohydrates: 24 g
Protein: 4 g
Substitutions for Ingredients:
- Whole wheat flour can be substituted with all-purpose flour or any other type of flour.
- Oil can be substituted with ghee or butter.
- Dried fenugreek leaves can be substituted with fresh fenugreek leaves.
Variations:
- The khakhra can be flavored with different spices such as coriander powder, turmeric powder, etc.
- The khakhra can be topped with sesame seeds or chopped nuts for added flavor and texture.
Tips and Tricks:
- The dough should be rolled out as thin as possible for a crisp and crunchy khakhra.
- The khakhra should be cooked on low to medium heat for best results.
Storage Instructions:
The khakhra can be stored in an airtight container for up to a week.
Reheating Instructions:
The khakhra can be reheated in a non-stick pan over low heat.
Presentation Ideas:
The khakhra can be served as a snack or as an accompaniment to a meal.
Garnishes:
The khakhra can be garnished with chopped coriander leaves or grated coconut.
Pairings:
The khakhra can be served with chutney or pickle.
Suggested Side Dishes:
The khakhra can be served with a variety of side dishes such as curries, dals, salads, etc.
Troubleshooting Advice:
- If the khakhra is not crisp, cook it for a few more minutes.
- If the khakhra is too dry, add a few drops of oil while cooking.
Food Safety Advice:
- The khakhra should be cooked on low to medium heat to prevent burning.
- The khakhra should be stored in an airtight container to prevent it from becoming soggy.
Food History:
Methi khakhra is a traditional Gujarati snack that is made with whole wheat flour, spices, and dried fenugreek leaves. It is believed to have originated in the state of Gujarat in India.
Flavor Profiles:
Methi khakhra has a savory and spicy flavor with hints of cumin and ajwain.
Serving Suggestions:
Methi khakhra can be served as a snack or as an accompaniment to a meal.
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Region: Indian