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- Duration: 30 minutes
- Serves: 4-6 people
Spice Level: Medium
To experience the taste of traditional khakra, mix flour, salt and spice powder thoroughly before kneading. It makes the khakra flavourful.
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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.
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