Khakhra

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Khakhra is one of the popular vegetarian roasted thin cracker bread or snack from the Gujarat, served during breakfast or snack time. Khakhra is simple to prepare and is made from whole wheat flour adding other ingredients and spices. It  is a crispy  roti. There are several varieties of Khakhra like the methi, jeera, garlic  and masala flavors. Khakhra is usually eaten with chutney, pickles, ghee or yoghurt. The Khakhra is a favorite ethnic food of the vegetarian Gujarati people and popular in north western India region too. It is a good non-fried item and can also be made with or without oil.

The Khakhra is more like a readymade roasted papad. It’s a very crispy, crunchy, mouth watering tasty nutritious and a light snack. Easy to carry and most of the people of  Gujarat carry these as snack during train travel.

 

Ingredients

  • Whole wheat flour    1 ½ cup
  • Cumin seeds (jeera)    2  tbsp
  • Caraway seeds (ajwain)       ½ tsp
  • Black sesame seeds(til)     1 tsp
  • Chili powder    1 tsp
  • Cumin powder    ½ tsp
  • Salt   as required

Method

  •  Mix all the ingredients and enough water into soft but elastic dough like for chapatti.
  •  Take a ball from the dough of the size of a small lemon and roll out into a circle as thin as possible. If necessary, dust lightly with  atta while rolling out the dough to prevent it from sticking.
  •  Heat an iron griddle.
  •  Put the rolled out dough on it and cook, over low to medium heat on both sides till faint brown spots start appearing.
  •  Now take a thick kitchen towel, fold it and roll it up into a size that fits your palm.
  •  Holding the rolled up towel press down on the cooked dough circle, a little at a time till every part of the circle has been pressed down.
  •  This ensures that it cooks and crisps out evenly.
  •  Now turn the khakhra over and repeat with the other side.
  •  The khakhra would now have a light brown color on both sides and would have become crisp.
  •  If you would like, the khakhra can be brushed with ghee or oil at this point.
  •   Finish the rest of the dough in the same way.
  •  When cool, store in an airtight container.
  •  This recipe makes about 12 khakhras.
  •  Khakhras can be eaten plain, or served with a variety of dips or salsas, sweet and sour chutneys or even curries.

 

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