PREPARATION

1. In a mixing bowl, add 260 grams pearl millet flour, 100 grams rice flour, 1 tablespoon garlic, 1 tablespoon ginger, 1 tablespoon green chili, 1 teaspoon salt, 1/2 teaspoon turmeric, 180 grams fenugreek leaves and mix it well.
2. Add 180 milliliters water and knead it into a smooth soft dough.
3. Rest the dough for 10 minutes.
4. Take a ball from dough and dust it with rice flour.
5. Flatten it with the help of your fingers.
6. Again dust it with rice flour.
7. Now, flatten it with the help of a rolling pin.
8. Place it on a hot tawa and cook on moderate for 2 - 3 minutes.
9. Flip it gently.
10. Cook until it turns golden brown in color from both sides.
11. Remove it from heat and keep aside.
12. In a mixing bowl, add 280 grams curd, 1 tablespoon green chili, 1 tablespoon ginger, 1/2 teaspoon salt, 1/4 teaspoon black pepper and mix it well.
13. Keep aside.
14. In a bowl, add 8 dry red chili, 80 milliliters warm water and soak for 30 minutes.
15. Transfer this into a blender, add 22 - 25 garlic cloves, 1/2 teaspoon salt, 45 milliliters water and blend it into a paste.
16. Serve the prepared khakra with prepared curd and chutney.