Fenugreek Leaves, as well as seeds, are a rich source of dietary fiber and also protein content is high in them. The important vitamins and nutrients that fenugreek leaves contains are folic acid, thiamin, vitamins A, B6 and C, riboflavin, and niacin.
Major ingredients that present in fenugreek leaves are potassium, iron, phosphorous, and calcium among others. Vitamin K is also available in fenugreek leaves.
- 2 cups Whole Wheat Flour
- 2 tablespoons Methi Leaves (Fenugreek Leaves), finely chopped
- 1/4 teaspoon Red chilli powder
- 1/4 teaspoon Asafoetida (hing)
- 1/2 teaspoon Turmeric powder (Haldi)
- 2 tablespoons Cooking oil, more for making the khakra
- Salt, to taste
First to make the dough. In a large bowl combine the whole wheat flour, fenugreek leaves, red chilli powder, asafoetida powder, turmeric powder, oil and salt to taste.
Knead by adding little water at a time, till it becomes stiff dough. Let the Khakra dough rest covered for fifteen minutes and knead again. Divide the dough into twenty equal portions.
Roll out the each ball into very thin circles by dusting on flour as and when required to prevent sticking to the base.
Heat an iron skillet in medium high heat; add one rolled out portion of the Khakra dough. Once you notice a few air pockets popping out flip the rolled dough.
Smear a teaspoon of oil around it and using a wooden press do a press and turn motion not allowing the dough to develop air pockets. Continue this pressing and turning for a few minutes on medium heat.
Flip over continue the press and turn motion on medium heat until the Khakra is fully crisp.
Take the Khakhra off from heat and place it on a flat plate. Continue the same with the other rolled out portions of the Khakra dough and stack the Khakra one on top of the other.
Once the Khakhra is cooled completely store the them in an airtight container. These Khakras stay fresh outside for about two weeks.