Cooking Expert Poonam Devanani Shares Easy Way to Make Healthy, Crispy Khakhra Without a Machine

Did you know you can make healthy and crispy khakhra at home without using a machine? Cooking expert Poonam Devanani has shared a simple recipe using methi (fenugreek) and jowar (sorghum) flour, making it easy for anyone to try.

Many people believe that making the perfect khakhra requires a machine and wheat flour, but that’s not true. Poonam’s recipe is completely gluten-free and uses methi, jowar, and rice flour.

This recipe is ideal for those seeking a gluten-free option or looking to try something new. Using regular kitchen tools, you can prepare thin, crispy khakhras with minimal effort, which also taste delicious.

Ingredients for Khakhra:

• 1 bowl of methi (fenugreek) leaves
• 1 tsp ginger paste
• 1 tsp green chili
• ¼ tsp asafoetida (hing)
• 1 tsp salt
• 1 tsp sugar
• 2–3 tsp oil
• 2 cups jowar flour
• 1 cup rice flour
• 1 cup gram flour (besan)
• ¼ tsp turmeric powder
• ½ tsp cumin seeds
• ½ tsp coriander seeds
• Milk as required
• Oil for greasing

Preparation Steps:

1. Wash methi leaves and soak them in salted water. Only the leaves are used; discard stems.
2. In a mixer jar, blend ginger, green chili, asafoetida, salt, sugar, and oil into a smooth paste. Using slightly more oil helps make the khakhra crispier.

Mixing the Flours:

1. Sift the jowar flour using a sieve.
2. Add rice flour and gram flour (or corn flour) and sift again. You can also mix in wheat flour if desired.
3. Combine all flours thoroughly.

Kneading the Dough:

1. Add turmeric and cumin seeds to the flour mix.
2. Chop the soaked methi leaves finely and add them.
3. Mix in coriander seeds and the prepared paste.
4. Knead the dough using milk or yogurt instead of water for better texture. Water can be used if the khakhra is for immediate consumption.

Shaping the Khakhra:

1. Divide the dough into small balls and roll them thin using rice flour to prevent sticking.
2. For perfect round shapes, you can use a round cutter. Thin khakhras are essential for crispiness.

Cooking the Khakhra:

1. Heat a tawa (griddle) and place the rolled khakhra on it.
2. Lightly brush with oil and cook by pressing gently. Soft khakhra needs minimal pressing, but crispy khakhra requires firm pressing.
3. Once cooked, transfer to a wire rack to allow air circulation, which keeps them crisp.

With this easy recipe, you can enjoy homemade, healthy, and crispy khakhras without a machine, making it a perfect snack for health-conscious food lovers.