Khakhra

I love snacks of all kinds, but I try eating fruits instead so that I can stick to my diet. The husband, however, will hear none of that. He’d rather eat and follow it with exercise than show restraint 😛 Recently on my trip to India I went to Baroda to visit my grandma. While I was there my aunt bought me many Gujarati snacks. The Gujarati community is famous for its snack items. C and I enjoyed the khakhra, thepla, and other farsan..until they got over. After my khakhra eating episode I decided to make some of my own to see if it even came close. And I am proud to say that my husband gobbled the home made khakhras up 🙂 It is a little time consuming to make, so make sure you have enough time before making this yummy snack. The recipe makes about 6-8 large khakhras. The number of khakhras will untilmately depend on how thin you can roll them out!

Ingredients:

Whole wheat flour – 1 cup

Kasuri methi (dried fenugreek leaves) – 1 tsp.

Red chilli powder – 1/2 tsp.

Haldi (turmeric) – 1/2 tsp

Ajwain/oma (carom seeds) – a pinch

Salt – to taste

Oil – 1 tbsp to knead and more if reqd. to roast

Method:

Put whole wheat flour in a large bowl. Add the turmeric, red chilli powder and salt to it. Crush the kasuri methi between your palms and add them along with the carom seeds to the dry mixture. Go easy on the kasuri methi. You want the flavor to permeate the dough, but too much will make the dough bitter.

Add water to the bowl, a little at a time to make a fairly stiff dough. Add the tbsp of oil and knead it well.

Keep the dough aside for 10-15 mins.

Divide the dough into 6-8 equal sized balls and roll each one out paper thin on the rolling board. Using a stone surface might work better than a wooden one.

Apply a little bit of oil to the rolling surface before rolling out the dough. The thinner the khakhra is the better it will be. The oil makes the process easier.

After rolling it out, roast the raw khakhra on a nonstick pan or tawa on low-medium heat. You can add oil while doing this if you want. I kept it to a minimum. But, the oiled ones did taste better 🙂

The temperature is very important so that the khakhra cooks equally and becomes crisp.

When you see bubbles forming on the khakhra, press them down with a cloth or paper towel. Press the entire surface of each side of the khakhra as it cooks. Ultimately the khakhra is ready when the surface is golden brown and crisp.

Enjoy! I know my khakhras don’t have the prettiest shape, but the taste was pretty good 🙂 If you try the recipe please let me know how it turns out and provide feedback!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: