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:)?
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.
These can be served with a cup of tea.
1.This recipe makes 12-15 masala khakhras.
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.
3.Mix everything well.
4.Add milk gradually.
5.Make soft dough, like dough for chapati.
6.Cover and leave the dough for 15 minutes.
7.After 15 minutes, knead the dough once.
8.Divide the dough into portions.
9.Roll the portion into a ball. Coat with some flour. Flatten the dough ball by pressing with the fingers.
10.Thereafter roll into a very thin khakhra. Apply flour as and when required.
11.Heat a skillet to medium hot. Put the khakhra on it. Let it cook on low flame. Let the bubbles appear.
12.Flip and cook from the other side too. Use a muslin cloth to press the khakhra.
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.
14.Let it cool down completely. Pack in an air tight container. Bon appétit!
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