Crisp and crunchy whole wheat flatbread is a Gujarati all-time favorite snack. Khakhra are easily made, same as we make chapattis (whole wheat circles or bread), at home. Only thing to remember while making them is, the whole wheat circle that is to be rolled out from knead masala dough, should be as thin as possible and should be cooked on low flame, so that not even single dark spot should come on them. Once it’s crisp, keep aside to cool for 10-15 minute and later store them in air tight container.
It can be made in different flavours; some of them are methi masala khahra, jeera (cumin seeds) khakhra, and Punjabi masala khakhra. These low calorie munchies are an all-time favourite snack for me and my family.
How to make Khakhra
|Wheat flour (aata)||1 cup|
|Dried Fenugreek Leaves (kasuri methi)||1 table spoon|
|Salt (namak)||To taste|
|Cooking Oil||2 table spoons|
- 1. Mix 1 cup whole-wheat flour, dried fenugreek leaves, 1 teaspoon oil and salt in a bowl.
- 2. Add water as required and knead smooth and soft dough like roti dough. Cover it with a plain muslin cloth and let it rest for 15-20 minutes.
- 3. Grease its surface with 1 teaspoon oil, divide it into 6 equal parts and give them a shape of ball.
- 4. Take one ball, press it and coat it with dry whole-wheat flour.
- 5. Roll it out into very thin circle (like chapatti). Roll it out as thin as possible.
- 6. Heat thick tava on low. Put chapatti on it and cook for 20-30 seconds. After 20-30 seconds, turn it and press it using folded thick cloth. Apply ½ tea spoon of oil.
- 7. Press down each part of chapati with it to make sure that no bubbles appear and cook for around 40-50 seconds.
- 8. Flip it and repeat same process of pressing and cooking with folded cloth until it becomes crispy. Make sure to cook on low heat to roast it evenly without any dark brown spots.
- 9. Repeat the process with rest of the dough and prepare remaining khakhras.
- 10. Cool them for 10-15 minutes at room temperature and store in airtight container.
- For variation, you can add chat masala and cumin seeds in place of dried fenugreek leaves to make jeera khakhra.
- Replace dried fenugreek leaves with 2 teaspoons garlic paste for nice garlic flavour.