Sunday, April 26, 2009

Methi Khakara

Khakara are rotis roasted to dry out completely and made cripsy. These are generally made in huge batches at the afternoon time in Gujarati homes by the women of the household. You get beautiful Khakaras of different varieties in shops in Mumbai especially the Gujarati dominated western side, Fort and Ghatkopar areas. Masala, Methi, Jeera, Lasan, Oil fried, Dry roasted and many more.

I remember in Chembur Jain Mandir they would accept flour and this would be given to needy women, who would make Khakaras for a small daily wages and then you could go to collect your big Dabba filled with fresh Khakaras after couple of days.

This is the first time I have tried Khakara on my own though my mother and aunts made it. They always made in small nos. for immediate consumption and we never really stored the homemade ones.

The challenge in Khakara making is the patient rolling out of thin chapatis and then roasting them almost meditatively to a perfect golden crispness. Traditionally the Khakara I knew were always dry roasted. However you now find in the age of fast food these are roasted with oil applied to it. The taste varies needless to say that the dry roasted ones are healthier.

The last important thing is to let the Khakara cool completely before you pile up and stack away in a big~ box. Spread them on a Newspaper for best results.

Today I am sharing here the recipe for Methi Khakara but you could vary the taste by adding different spicing.


1 cup wheat flour
2 cups fenugreek/ methi leaves
1 teaspoon jeera
1/2 teaspoon turmeric
1 tablespoon oil
1/2 cup water

Put all the ingredients into a big bowl and knead the dough. Knead it tight. Do not keep the dough for proofing at all. Always use fresh kneaded dough. If kneaded and kept for long to stand aside the dough gets softer and roasting the khakara takes longer.

After kneading the dough. Take small parts of dough form a ball and roll it out into a thin chapati, as thin as possible. Use enough flour to dust while rolling it out. Roast on a medium hot tava. Press with a either cloth or like I did use a potato masher. Remember if using the potato masher the lower surface has to be smooth if it is rough you will end up punching holes in the Khakara.

This pressing helps to subside the puffing up of the roti and helps dehydrate it faster. Remove it from the tava when you feel it is nice and stiff. The result is a light crispy munchy snack called Khakara.

Cool them on a newspaper sheet or a wire basket making sure each one is well spaced out. Pack them into a box after couple of hours. Serve them with tea as a light snack.

We love Khakara and can't just stop at one!


  1. I've always wondered how these were made. Thanks.

  2. Pooja try them out with your regular chapati dough to start with.

  3. Super professional khakras, Anjali! Ms. Mukherjee will be proud! :)

  4. Saee how have you been? any new posts on urs?

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  6. Hi we at NatCon a manufacturing company have debittered the seed of methi, the seeds of methi are high in dietary fibers both soluble and insoluble dietary fibers.
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