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Sesame seed khakra:
Splutter 2 tbspblack sesame seeds in a dry pan & cool.
Knead to a dough:
Whole wheat flour - 1 cup
Oil - 2 tsp
seasame seeds - roasted
Warm water to bind.
Rest for 30 mtes. Divide into8,9 balls.
Roll thin & cut into triangles.
Transfer to a baking sheet.
Bake at 200 deg C in a preheated oven.
I have served in the photos with
Multipurpose Tomato Dip:
Blanche, peel, chop & blend 4 red medium tomatoes & strain to remove seeds.
Heat in a pan:
Oil + butter - each 1 tbsp
Curry leaves - few
Minced onion - 2 tbsp
Tomao puree - ½ cup
salt, sugar 1 tbsp
Jeera powder, garam masala - each ½ tsp
minced green hillies - 1 tsp
Red chilli powder - 2-3 tsp
Mix well & add
Cream - ½ cup ( I used home-made malai on top of the milk).
Simmer & remove.
Garnish with coriander leaves.
For methi khakra,
To dry methi leaves:
I always preserve fresh mint leaves, dried thoroughly and refrigerated.
I a planning to post lemon-mint-ginger Iced tea for which this will be ideally suited besides for mint paratha.
Wash draining away the water completely
Spread in a clean cloth for 6-8 hrs
Keep in a strainer with lots f holes for 24 hrs, shaking regularly
Bake at 100 deg C fr 10 mtes.
keep airtight, refrigerated.
Use 1 tbsp only for a cup of flour.
Remove, cool & store airtight.