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Khakhra is a traditional recipe of Gujarat and is consumed as light snack.
These delectable khakhras can be prepared with numerous styles like plain khakhra, masala
khakhra, cumin khakhra, carom seeds khakhra, fenugreek khakhra, bajra khakhra and so on.
Today we are making masala khakhra.
Let’s start with the procedure of making khakhra.
We have taken 1 cup (150 grams) wheat flour in a bowl.
Add 2 tbsp gram flour to it, followed by 1 tbsp dry fenugreek leaves, ¼ tsp carom seeds, 1 pinch asafoetida, ¼ tsp turmeric powder,
¼ tsp cumin seeds, ¼ tsp red chilly powder, 1 green chilly (finely chopped without seeds), ½ tsp salt or to taste and 2 tsp oil.
Mix all the ingredients well.
We have ½ cup milk.
Add it to the flour in small portions and knead dough.
Don’t knead the dough too soft or too stiff.
Knead a little stiff and tight dough than required for making chapattis.
Cover the dough and keep aside for 15 to 20 minutes to rest.
Use later to make khakhra
We used ½ cup milk and 2 tsp water as well for kneading this much quantity of flour.
20 minutes are over and the dough is ready.
Grease your hands with some oil and knead the dough again.
Now make small lumps for the dough.
Lift one dough lump and cover the rest so that they don’t dry up.
Now, let us start with making khakhra.
Roll the lump it to smooth dough ball like this.
Place it over the rolling plate and roll out.
Meanwhile preheat a tawa.
We’ll roll out the khakhra very thinly.
Dust it with some dry flour and roll out thinly.
The moment khakhra stick to the rolling plate, dust it again with dry flour and remove the excess flour.
Continue rolling out thinly.
Place this rolled khakhra over the hot tawa.
Make sure that the tawa is not too hot and the flame is kept medium.
Place this rolled khakhra over the tawa.
Meanwhile roll out the rest.
Khakhra is roasted from beneath as it turned dark on the surface.
Also, you can see some bubbles on the khakhra.
Flip the side now.
Khakhra is now roasted from the other side as well, flip again.
Now with the help of clean muslin cloth, press the khakhra and roast on medium flame till crispy and gets brown spots.
Take off the khakhra from tawa when roasted appropriately.
Likewise prepare the rest of the khakhras.
We have prepared the khakhras without oil.
But you can prepare some khakhras with oil as well.
So, apply some oil over the khakhra and spread evenly.
Now roast the khakhra on medium flame until it gets crispy.
We get a wooden spatula for roasting these spatulas prepared with oil.
If we’ll use cloth for roasting these khakhras then it will be soaked by the cloth, so we have used a bowl here.
It takes 4 to 5 minutes for roasting khakhra at a time as we roasted them on low flame until crisp like a papad.
We have prepared 10 khakhras with this much quantity of dough.
Lip smacking and mouth drooling khakhras are ready.
These are crispy like papads and they can be prepared very easily.
Keep note that while roasting them, the flame should be kept low and the khakhras are rolled out thinly.
Only then you’ll get crispy khakhras and these khakhras can be consumed as light snack.
Once the khakhras cool down completely then store then in any container and relish eating for up to7 to 8 days.
Try making this recipe at your home and share your experiences with nishamadhulika.com
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