Methi Khakra

Try this flavourful and crunchy khakra (papadum) made from fenugreek leaves (methi). It reduces cholesterol and has soluble fiber, which keeps you satiated for long.

By Dr. Lakshmi K
01 Apr 2020

Khakra and tea is a seamless combination of savoury with a little bit of sweet. Fenugreek Leaves (Methi) also play a great role in helping you meet your daily requirements of Vitamin K, C and calcium in moderation. These aromatic and bitter leaves can instantly enhance flavour, and is used in many cuisines globally, especially Indian curries, sabzi’s, snacks and more. Fenugreek leaves grow well in warm and hot climates. You can also grow it at home in a container, but keep the soil slightly moist and without watering it too much. Here are a few health benefits of including fenugreek leaves in your diet.


Aids with respiratory issues

Some kind of allergies or inflammation in the respiratory tract can be easy to treat by using fenugreek leaves in the dishes, or by drying the leaves under the sun. The powder is used to make tea, which can be had everyday, particularly during cold weather, in order to keep breathing/respiratory problems at bay.


Maintains healthy cholesterol levels

Fenugreek leaves have a high capacity to reduce the bad cholesterol in the body. Along with reducing the LDL and triglycerides in the body, methi helps avoid various heart diseases by improving and stimulating healthy cholesterol levels. Let the leaves infuse in a glass of water overnight. Strain and drink this fab infused water early morning before your breakfast.


Helps with weight loss

Methi is low in calories and ideal for weight loss. Methi has soluble fibre, which keeps you satiated for a long time, which keeps your snack breaks at bay.


Methi Khakra - Full Recipe

  • 6
  • 167
    K calories
  • 30
  • 5/10

Easy Steps


Finely chop the methi leaves. Add all the dry ingredients one by one in a medium-sized bowl. Preheat the oven for 150 C. Mix the mixture until a crumble forms.


Add water as required and knead the mixture into a dough. Let the dough rest for 30 minutes in a bowl.


After 30 minutes, spread the dough slowly and cut them into thin papad/roti-like circles. Make sure to keep the khakras nice and thin to make it crispy, crunchy and flavourful.


Bake the khakras in a preheated oven at 150-degree centigrade for 20 minutes. Your methi khakras are ready-to-be served.

Ingredients List
  • Whole wheat flour: 1 cup
  • Chickpea flour: 1/2 cup
  • Green chilli: 1
  • Ginger: 1 tsp
  • Cumin seeds: 1 tsp
  • Red chilli powder: 1 tsp
  • Turmeric powder: 1/2 tsp
  • Sugar: 1 tbsp
  • Cooking soda: 1 pinch
  • Oil: 2 tbsp
  • Methi (fenugreek leaves): 1/2 cup
  • Water: 1/2 cup
Nutritive Value
  • Carbohydrates: 24g
  • Protein: 5g
  • Fat: 6.1g
  • Fibre: 24g


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