Hey everyone, it’s Brad, welcome to my recipe page. Today, we’re going to make a distinctive dish, beetroot khakhra. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
BEETROOT KHAKARA (B crunchy) which is one of the most famous traditional Gujarati dish snack. B Crunchy (Modified Khakhra) was finalized after a lot of. Gujarati Khakhra is a crispy crunchy snack made from whole wheat flour and methi leaves.
Beetroot Khakhra is one of the most favored of recent trending foods on earth. It is appreciated by millions every day. It is easy, it’s fast, it tastes delicious. They are fine and they look wonderful. Beetroot Khakhra is something that I’ve loved my whole life.
To get started with this particular recipe, we must prepare a few ingredients. You can have beetroot khakhra using 7 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Beetroot Khakhra:
- Get 1 bowl Wheat flour
- Take as per taste Salt
- Take 1/2 tsp Jeera
- Take 1/2 tsp Black pepper
- Make ready 2 tsp Methi leaves
- Get 2 tsp Oil
- Prepare as required Beetroot puree
Beetroot Chutney is a delectable combination of grated beetroot and coconut which is sautéed with urad dal, curry leaves and red chillies. It is then puréed and tempering of mustard seed is poured over. Happy to follow you in GFC.would be glad if u follow me back. x❤x❤. Khakhra is a traditional Gujarati snack which is healthy, crispy and delicious on its own or with pickle or curd.
Instructions to make Beetroot Khakhra:
- In bowl add wheat flour, salt, black pepper, oil, Methi leaves, mix it well
- Add the beet root puree gradually to make the dough like not too soft and not too hard. Roll out the roti very thin. Roast the Khakhra at very low Flame both the sides.
- Enjoy the Khakhra at the picnic.
The secret of making best diet methi khakhra lies in rolling thinnest possible roti and cooking on. Learn how to make delicious Khakhra at home with our easy & simple step by step instructions. Khakhra is a thin cracker common in the Gujarati cuisines of western India, especially among Jains. It is made from mat bean, wheat flour and oil. It is served usually during breakfast.
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