Khakhra Recipe

Gujarati snacks or farsan as they are collectively known, are often romanticized with crunch, spice and heavy duty nomenclature. But nonetheless, there is no craving a dhokla, khandvi or khakhra cannot satiate. So lets try and make some starting with the crisp khakhra.

Khakhra is basically a salty, spiced and flatbread made of whole-wheat flour and gram flour. The rolled out flatbread is toasted over a slow flame and the final result is a snack that can be consumed immediately or over a period few days.

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Far too Farsaan

A roasted spiced flatbread.

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Course

Snacks

Cuisine

Gujarati, Indian

Prep Time

10 minutes

Cook Time

10 minutes

Servings

MetricUS Imperial

Ingredients

• cup ½whole wheat flour gehun ka atta
• 1 gram tsp besan bengalflour
• tsp ½cumin seeds jeera
• tsp ½chilli powder
• pinch Aof Turmeric Powder haldi
• pinch aof Asafetida hing
• 2 tbsp ½low- fat milk
• 1 tsp Oil
• salt to taste
• whole wheat flour for rolling

Course Snacks Cuisine Gujarati, Indian Prep Time 10 minutes Cook Time 10 minutes Servings MetricUS Imperial Ingredients cup ½whole wheat flour gehun ka atta 1 gram tsp besan bengalflour tsp ½cumin seeds jeera tsp ½chilli powder pinch Aof Turmeric Powder haldi pinch aof Asafetida hing 2 tbsp ½low- fat milk 1 tsp Oil salt to taste whole wheat flour for rolling

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

1. Combine all the ingredients and knead into a soft dough without using any water.
2. Divide the dough into 4 equal portions and roll out each portion into a very thin circle of 175 mm (7") diameter, sprinkling some whole-wheat flour.
3. Heat a non-stick tava and cook each khakhra on a slow flame till light russet spots appear on both the sides.
4. Continue cooking on a slow flame, while pressing with a folded muslin cloth, till it turns crisp and brown from both the sides.
5. Cool and store in an air-tight container.