Khakhra
22-10-2024
www.kitchenfoodrecipes.com
Ingredients:
1 cup whole wheat flour (atta)
2 tablespoons oil or ghee
1 teaspoon cumin seeds (jeera)
1 teaspoon sesame seeds (til)
½ teaspoon salt (adjust to taste)
½ teaspoon turmeric powder (haldi) (optional)
Water (for kneading)
Ghee or oil (for cooking)
Instructions:
Preparing the Dough
In a large mixing bowl, combine the whole wheat flour, cumin seeds, sesame seeds, salt, and turmeric powder.
Add 2 tablespoons of oil or ghee to the dry ingredients and mix well until the flour has a crumbly texture.
Gradually add water and knead the dough until it is smooth and firm. The dough should not be too soft; it needs to hold its shape well.
Cover the dough with a damp cloth and let it rest for 10-15 minutes.
Rolling the Khakhras
Divide the dough into small, equal-sized balls.
Roll each ball into a thin circle using a rolling pin. The thinner the dough, the crispier the khakhra will be.
Make sure the edges are even, and try to roll the dough as thin as possible (without tearing).
Cooking the Khakhras
Heat a flat tawa (griddle) on medium-low heat.
Place the rolled dough on the hot tawa. Cook one side for about 30 seconds, then flip it.
Using a clean cloth or spatula, press the khakhra evenly as it cooks. Apply pressure to ensure that the khakhra becomes crispy and evenly cooked.
Flip and press the khakhra continuously on both sides until it turns golden brown and crispy.
Brush a little ghee or oil on both sides while cooking for extra flavor and crispiness (optional).
Cooling and Serving
Once the khakhra is golden brown and crisp, remove it from the tawa and allow it to cool completely on a wire rack. This ensures the khakhra stays crispy.
Serve khakhras with chutney, pickles, or enjoy them as a standalone snack with tea.
Tips for Perfect Khakhras
Roll the dough as thin as possible for a light, crunchy texture.
Pressing with a cloth or spatula is essential to prevent air bubbles and ensure the khakhra becomes crisp.
Store cooled khakhras in an airtight container to retain their crunch for several days.
Variations:
Masala Khakhra: Add chili powder, coriander powder, and ajwain (carom seeds) to the dough for a spiced version.
Methi Khakhra: Add dried fenugreek leaves (kasuri methi) to the dough for a flavorful twist.
Multigrain Khakhra: Mix different flours like millet or gram flour with wheat flour to create a nutritious version.
Enjoy this delicious, guilt-free snack that's perfect for anytime munching!
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