- 1/2 cup bajra (black millet) flour
- 2 tbsp whole wheat flour (gehun ka atta)
- 1/2 tsp ginger-garlic (adrak-lehsun) paste
- 1/4 tsp finely chopped green chillies
- 3 tbsp finely chopped fenugreek (methi) leaves
- 1/4 tsp turmeric powder (haldi)
- 1 tsp oil
- ghee for cooking
Method:Millet flour, wheat flour, ginger - garlic paste, green pepper, fenugreek leaves, turmeric powder, oil and salt mixture.
Add enough hot water and knead to form a soft dough.
Divide dough into 5 equal parts and each part on a floured surface, roll out a 125 mm. (5 ") diameter thin circle.
Both sides using a little ghee on a hot tava (griddle) on each khakra Cook until pink spots appear on khakras.
With the help of a folded muslin cloth, press khakra from all sides and cook on a slow flame until it is crisp.
Store in an air tight container.
- Follow RecipesDream
- Follow @us
