masala khakhra recipe

Masala Khakhra Recipe | How to make Masala Khakhra at home?

What is Masala Khakhra?

Crisp, super crisp, a snack made using healthy ingredients, dry roasted to cook, from the Gujarati cuisine, healthy and so appetizing, is Khakhra. Khakhra which has been flavored with spices is a Masala Khakhra. Whenever anyone from my family visited Gujarat he/she got a pack of khakhra and then it was relished by one and all. Even our guests who watched their weight indulged in these crispies very happily. So I thought that something that is everyone’s favorite should be tried at home because how frequently would anyone travel to Gujarat:)?

Let’s talk about the ingredients for Khakhra recipe:

Flour: The khakhras have been prepared using whole wheat flour. Very little gram flour (besan) has been added, but it gives a very nice flavor to the khakhras.

Spices: The khakhras have been flavored with spices such as dry fenugreek leaves, red chili flakes, and carom seeds (ajwain). I think what is critical for khakhras is the correct quantity of salt. A little up or down there and the taste is all gone. For 1 cup whole wheat flour ½ tsp salt was just correct.

Oil and milk: As little as 2 tsp of oil has been added while making the dough for khakhra. To bind the dough milk has been used. No water has been used in the recipe and to give it a good shelf life it is important that water is not added. Further, no oil has been used to roast the khakhras.

Tips to make Perfect Khakhra:

  1. Roll it thinnest possible.
  2. Cook on low flame for 3-5 minutes (each khakhra).
  3. Press the khakhra while cooking it.

Similar recipes on the blog:

Like khakhra, roasted poha chivda is also a healthy snack recipe just so perfect for tea time or munching. You might also like our collection of Gujarati Breakfast recipes.

How to serve Masala Khakhra?

These can be served with a cup of tea.

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How to make Masala Khakhra?

1.This recipe makes 12-15 masala khakhras.

masala khakhra recipe

2.In a mixing bowl add 1 cup whole wheat flour (aata), 2 tsp gram flour (besan), ½ tsp carom seeds (ajwain), 2 tsp dry fenugreek leaves (kasuri methi), ¼ tsp red chili flakes, ½ tsp carom seeds (ajwain), 1 pinch asafetida (heeng), 1/8 tsp turmeric powder (haldi), ½ tsp salt or salt to taste and 2 tsp oil.

masala khakhra recipe

3.Mix everything well.

masala khakhra recipe

4.Add milk gradually.

masala khakhra recipe

5.Make soft dough, like dough for chapati.

masala khakhra recipe

6.Cover and leave the dough for 15 minutes.

masala khakhra recipe

7.After 15 minutes, knead the dough once.

masala khakhra recipe

8.Divide the dough into portions.

masala khakhra recipe

9.Roll the portion into a ball. Coat with some flour. Flatten the dough ball by pressing with the fingers.

masala khakhra recipe

10.Thereafter roll into a very thin khakhra. Apply flour as and when required.

masala khakhra recipe

11.Heat a skillet to medium hot. Put the khakhra on it. Let it cook on low flame. Let the bubbles appear.

masala khakhra recipe

12.Flip and cook from the other side too. Use a muslin cloth to press the khakhra.

masala khakhra recipe

13.Again flip and cook till golden brownish patches appear on it. Each khakhra should be cooked for at least 3 minutes and if the size is bigger than for 5 minutes.

masala khakhra recipe

14.Let it cool down completely. Pack in an air tight container. Bon appétit!

masala khakhra recipe

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About the Author

Author’s Name

Vini

Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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