Bajra Methi Khakhras

Ingredients

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
salt to taste
1/4 tsp oil for greasing
whole wheat flour (gehun ka atta) for rolling
ghee for cooking

Method

1. Combine the bajra flour, wheat flour, ginger-garlic paste, green chillies, fenugreek leaves, turmeric powder, oil and salt together in a bowl and knead to form a soft dough using enough warm water. Keep aside for 1 minutes.
2. Knead again using oil till smooth and divide the dough into 5 equal portions.
3. Roll out each portion into a 125 mm. (5") diameter thin circle, using a little wheat flour for rolling.
4. Heat the tava (griddle) and cook on a slow flame using ghee until pink spots appear on both the sides.
5. Cook the khakhra on a slow flame by pressing with a folded muslin cloth till it turns brown.
6. Serve immediately or store in an air-tight container till use.