DISH RESEARCH · Dish
Khakhra
Also known as: Khakra
Thin Gujarati whole-wheat flatbread flavoured with fresh fenugreek, chilli, turmeric and asafoetida and pressed crisp on a griddle.
About Khakhra
Khakhra is a thin, crisp flatbread closely associated with Gujarati and Jain food traditions. This profile follows the methi style, seasoning whole-wheat dough with fresh fenugreek, chilli, turmeric and asafoetida before slow griddle roasting.
Whole wheat gives the bread a toasted, nutty backbone, while fenugreek adds a distinctive green bitterness. Chilli provides gentle heat, turmeric brings earthiness and colour, and asafoetida adds a savoury aromatic note against the restrained salt and oil.
Each khakhra is a broad, very thin golden disc with scattered brown toast marks and green fenugreek flecks. It is dry, rigid and shatter-crisp rather than soft or pliable, with fine flaky layers where the pressed dough has blistered.
Allergens in this recipe
Contains: Wheat (gluten).
Other allergen details are unconfirmed.
Ingredients vary by restaurant. Confirm your allergens with staff before ordering.
Ingredients in Khakhra
Gujarati Methi Khakhra with Turmeric and Asafoetida.
- Whole-wheat flourCrisp flatbread structure
- Fresh fenugreek leavesBitter herbal flavour
- Red chilli powderWarm chilli heat
- Asafoetida powderSavoury aromatic
- Turmeric powderEarthy seasoning and colour
- Vegetable oilDough richness and griddle crisping
- SaltSeasoning
- WaterDough hydration
Ingredient details & uncertainties
Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.
- Whole-wheat flour:
- Fresh fenugreek leaves:
- Red chilli powder:
- Asafoetida powder: . Compounded asafoetida powders can contain wheat flour; wheat is already confirmed by the whole-wheat base, while the exact blend remains supplier-dependent
- Turmeric powder:
- Vegetable oil: . The source does not identify the vegetable oil, so the restaurant oil remains supplier-dependent
- Salt:
- Water:
Origins & food traditions
Indian recipe developer Archana Doshi supplies the complete Gujarati Methi Khakhra selected here, combining whole-wheat flour with fresh fenugreek, chilli, asafoetida, turmeric, oil, salt and water before thin rolling and pressed griddle roasting. The general Khakhra reference independently identifies the dish as a thin Gujarati and Jain whole-wheat flatbread roasted under pressure until dry and brittle, and records methi as an established flavouring style.
Countries
- India
- IndiaCatalogue link pending review
Cuisines & regions
- Gujarati Cuisine
- Jain Cuisine
- Indian Cuisine
- Gujarati CuisineCatalogue link pending review
AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.