Methi khakhra uses dried fenugreek leaf in the dough, which brings a distinct bitterness that is entirely the point.

It is the grown-up one. Children generally reject it and adults tend to come round to it.

Eat it with tea, with yoghurt, or with a scrape of pickle. Fenugreek is one of those flavours that does not announce itself immediately and then becomes the thing you go looking for.

Stocked at Curry Corner, North Melbourne.