Air fryer recipe · Snacks
Masala Methi Khakhra
Wafer-thin spiced wheat crackers with dried fenugreek, crisped into a wholesome crunch.
- 24 minTotal time
- 170°CAir fryer
- 2Serves
- VegetarianDiet
Nutrition per serving
- 315kcal
- 8.7 gprotein
- 55.2 gcarbs
- 8.9 gfat
- 11.2 gfibre
Per serving, about 2 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Whole wheat flour1 cup
- Dried fenugreek (kasuri methi)2 tbsp
- Turmeric & red chilli powder1/2 tsp each
- Carom seeds (ajwain)1/2 tsp
- Oil1 tbsp
Method
Knead the dough
Mix the wheat flour with the kasuri methi, turmeric, chilli powder, ajwain and salt, then rub in the oil. Add water little by little and knead a stiff, smooth dough, resting it 15 minutes so it softens and rolls thin without tearing.
Roll paper-thin
Divide the dough into small balls and roll each into a very thin, large round, dusting with a little flour to stop sticking. The thinner you roll, the crisper the khakhra, since any thick patch stays soft and bendy.
Prick and oil
Prick the rounds all over with a fork so they stay flat and do not puff up into pockets. Brush a whisper of oil on each side, which helps them colour to an even, mottled bronze rather than baking dry and chalky.
Air-fry to crackle
Air-fry the discs one or two at a time at 170C for 9 minutes, flipping once, until stiff, mottled brown and crisp. Cool them on a rack, where the last of the steam escapes and they harden into snappable khakhras.
