how to make crispy methi khakhra 
In the recipe, I told how I fell in love with thepla and khakhra. Khakhra is one of the famous and popular recipes in Gujarat. Whole wheat flour is mixed with fenugreek leaves, then make the dough, and lemon-sized balls, and flattened as much as possible to make it thinnest and roast in a tawa or griddle, and this is how to make crispy methi khakhra/Guarati crispy flatbread.
Ingredients
- 1 cup Whole Wheat Flour
- 2 tablespoons methi shak (Fenugreek Leaves) , finely chopped /kasuri methi (I have taken dry fenugreek leaves or kasuri methi as it is not available in the market)
- Red Chilli powder 1/2 teaspoon
- Turmeric powder1/2 teaspoon
- Asafetida (hing) 1/4 teaspoon
- Oil 2 tablespoons for kneading the dough
- Salt, to taste
how to make crispy methi khakhra
- First, we will make the dough. In a mixing bowl, add the whole wheat flour, dry fenugreek leaves or kasuri methi, red chili powder, turmeric powder, asafetida powder, oil, and salt to taste.
- Knead by adding water and making tight dough and cover it for 10 minutes.
- After resting, divide the dough into 8-10 equal-sized balls as per requirement, and by the use of a rolling pin, roll each ball to a 5-6 inch diameter or make it very thin.
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- Heat a cast iron pan or Tawa and roast the khakhra on both side, by using a little press (using thick clothe) wooden khakhra press.
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- When air pockets are coming out flip it to the other side.
- Now using a wooden khakhra press or using thick clothe do a press to the air pockets or to suppress the air pockets to make it crispy, here you have to keep on pressing otherwise air pockets will pop up.(here you can brush the oil in both sides of the khakras if you wish. I used only 2-3 khakras, rest I made it without oil which is more healthy.)
- The same way we can make other khakhras also.
- Now you can serve with any chatni or pack it for travel purposes.