In the node detail page



  • Duration: 30 minutes
  • Serves: 4-6 people
  • Spice Level: Medium

Authenticity Slice

To experience the taste of traditional khakra, mix flour, salt and spice powder thoroughly before kneading. It makes the khakra flavourful.

Trivia Tadka

Do you know that khakras originated as a part of the Jain Gujarati cuisine? In fact these thin crackers made from moth bean or wheat flour and oil are crispy delicious versions of rotis. Prepared in almost 30+ flavours including jeera, panipuri and pav bhaji to name a few, khakra is a must in any Gujarati household.


  • Whole wheat flour (atta) (2 cups)
  • Oil (1 tbsp)
  • Water (3/4 cup)
  • Salt (to taste)
  • MTR Lal Mirch/Red Chilli Powder (2 tsp)
  • MTR Haldi/Turmeric Powder (a pinch)
  • Cumin seeds (jeera) (2 tsp)
  • Asafoetida (hing) (a pinch)
  • Flavouring or spice powder (to taste)


  • In a bowl, mix whole-wheat flour, salt, spices and knead it with water to make soft dough.
  • Make about 10–12 small pedas (balls) and keep them covered with a thin muslin cloth.
  • Roll out each peda into an extra thin flattened bread. Simultaneously, heat a tawa on low heat.
  • Cook each khakra on the heated tawa by pressing it down with a wooden press or if you can handle a thick piece of cloth folded. Doing so, will help to make the khakra crispy. Keep the tawa on slow heat all through. Cook until golden brown on both sides.
  • Once the khakras cool, you can store them in an airtight container.
  • Also, the crispy, delicious khakras can now be served with a chutney or pickle of your choice.

Like this recipe? How would you rate it?


Scroll To Top

What are you craving for?

  • I want

  • made of


Get Cooking