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Methi Khakhra

Contributed by:
Anupriya Sinha
Anupriya Sinha, Housewife

Methi Khakhra


Multigrain flour (Atta) - 2 cup
Oil (Any white oil) - 3 tbsp
Salt - as desired
Water - 1 cup (approx.)

Ajwain - 1 tsp
Kasuri methi - 2 tbsp
Chat masala - 4 tsp
Red chilli powder - 1 tsp
Turmeric powder - 1/2 tsp

Method of Preparation

1. Add salt and oil to atta and mix well.
2. Add the masalas, mix and knead to get a soft roti dough, using water. Keep for half an hour.
3. Mix the dough once again and divide into 25 equal portions.
4. Roll out very thin khakhras, of approximately 5" diameter. Use dry atta while rolling
    so that khakhras do not stick to the rolling surface. The edges should be slightly
    thinner than the centre.
5. Heat a thick tava on high flame. Put one khakhra on the tava and lower the flame to
6. Turn it upside down, when blisters are observed.
7. Roast the khakhra on both sides, turning repeatedly, while rotating and pressing with the
    help of a clean folded kitchen towel. Take care to roast the edges because they may
    remain soft if not roasted properly.
8. Keep roasting till the khakhra is lightly browned, remove and cool. It will become crisp.
9. Repeat the above process for the rest of the khakhras.
10. Serve with your favourite dip or pickle.

Notes & Tips

1. The masala can be altered to get many varieties e.g. Pepper Khakhra, Spicy Masala Khakhra, only Ajwain Khakhra, etc. You may also like to keep the Khakhras plain.

2 If you do not like dry khakhras, a little oil can be applied to the surface in the final stages of roasting. Try eating with my favourite 'Yoghurt Dip', which is very easy to make.
see recipe