Wheat Khakhra

September 27, 2018mayurisjikoni




Wheat Khakhra is a Gujarati savoury, thin, crispy flatbread that is usually enjoyed as a snack with some tea or khakhra masala. As little oil or ghee is used to make them, khakhras are very healthy and make a good diet snack item.

There are so many different varieties of khakhras. Different spices, flavours, herbs, etc are used. Most common ones are masala ones and fenugreek or methi ones.


What is Mega Blogging Marathon?

Well, its a group of bloggers who get together to post a dish for 26 days according to the chosen theme. For this marathon we had a choice of 3 themes:

  1. A-Z Indian Flatbreads that are not made using batter e.g. like dosa.

  2. A-Z Indian Flatbreads using batters e.g. dosa

  3. A-Z International Flatbreads.

I opted for option number 1. India has a huge variety of flatbreads to offer that are made on the stove top, in the tandoor, in the oven, under the grill or fried. Khakhra is prepared in a tawa or skillet.


Flatbread For Letter W

Day 22 is taking you to Gujarat, yes once again! The letter is W and finding a paratha or roti with W has been not too easy. There’s Warqi roti but seriously enough of oil and ghee! It requires a lot of ghee to get those perfect layers. We’ve also become so tired of eating flatbreads everyday that our tummies are screaming for some rice or rather khichdi.

Letter W doesn’t give you too many options besides using the word wheat or any other food beginning with W… umm watermelon paratha, not too sure. Anyway wanted something traditional and not modern. So Wheat Khakra it is!

You may retaliate and tell me but they all are made of wheat… I know, I know… but did you know now there are farali, jowar, bajra, mathiya,multi grained khakhras, etc. There are so many varieties that one can get lost in trying to choose which ones to try. Have you heard of pav bhaji, schezwan, idli flavored ones? Yup India sells them all. Checkout the famous Induben Khakhrawala in Ahmedabad.

Khakhra And Kenya

It is only recently that we now get ready made khakhras easily in Kenya. Before, it was like a whole lot would come from India and disappear in a jiffy. Then we’d have to wait till a ship brings in another load. Now khakhras are made in Kenya too. When we couldn’t buy khakhras as they were not available readily, my mother in law would make them from left over rotis (rotlis). Several times I also have made masala ones. However making khakhras at home is a tedious job, needs a lot of patience.

Having said that, whenever I have extra rotis, I make them into khakhras for tea time snack.

So Why Make Khakhra At Home?

Had to give it a try at least once. However, after I made them for this theme, have often made them at home in small batches. I find that some brands tend to be oily. Perhaps they use more oil to make them extra crispy.

How Come Ready Made Khakhras Are So Thin?

How come we get uniform extra thin khakhras in the market and home made ones are slightly thicker and never the same size? Well they are made in an automated machine. Check out this video how they are made.

Add Ingredients That You Like

While I have made simple ajwain khakhra for this post, the basic recipe is very versatile. Add cumin seeds, partially crushed pepper, chilli flakes. Can also add turmeric powder, chaat masala, garam masala, red chilli powder to the dough. Add other grain flours like millet, barley, oats,etc. Try fresh coriander, fenugreek finely chopped. Or add dried kasuri methi. Green chilli, ginger, garlic pastes taste good too. The possibles are endless.

You may want to check out what flatbreads I’ve made so far for this event:

A for Akki Roti

B for Bhakri

C for Chousela

D for Dalpuri

E for Ekadashi Thalipeeth

F for Fungawela Mag na Paratha/Sprouted Bean Parathas

G for Gulachi Poli

H for Hyderabadi Halwe ki puri

I for Indori Masala Roti

J for Juar Jo Dhodho

K for Kulcha

L for Luchi

M for Makki Roti

N for Nagori Puri

O for Onion and Carrot Ragi Roti

P for Padvari Rotli

Q for Qubani Naan

R for Rotla

S for Surati Paratha

T for Tikkar

U for Ubbu Roti

V for Vastad Roti


We had a wonderful family reunion and my mother in law can’t stop thanking all of us for giving her a big surprise on her 85th birthday. Our stay at the Planet Hollywood Resort, Goa was pleasant. The staff were absolutely wonderful. In fact the plan was to have the birthday dinner away from the rest of the guests. Remarkably,  the resort arranged it outside the dining area where that area was just for us. On top of that, the birthday cake was complimentary as the chef said that not many families bring their elderly to celebrate their birthday at the resort.

As I am redoing this post, 4 years down the line, my mother in law still talks about the surprise birthday party and the visit from all her kids and grandchildren.

Experience At Goa Airport

Yesterday, when I went to the ladies section for the security check at the Goa International Airport, the young ladies had no concept of a queue. A German woman and I were waiting for our turn to get the tray to put our bags and laptops when the younger lot, just pushed their way in. When the 3rd youngster came in front of me, she had the audacity to push me and tell me ‘excuse me” and by then I’m angry and asked her where needs to go. She tells me that she needs to catch a flight.

I asked her “And why do you think we’re waiting in the queue? Just time pass or what?” She just ignored and continued  to pull the tray that was meant for me. I got so angry and told her to join the queue… and she muttered “yeh bhudhe log ke pass tameez nahi!” (these old people have no manners) and continued pushing her way to the front of the queue. The security officer saw what was happening. She made that young lady wait on the side. Hopefully, she has learned a valuable lesson.


Ingredients Required For Wheat Khakhra

  • Wheat Flour – Atta. Best to use wheat flour that is ideal for rotis and parathas. Do not use the wholewheat flour that is meant for breads. Also need extra for dusting when you roll the khakhras.
  • Salt – add according to your taste.
  • Ajwain – carom seeds, ajmo. If you don’t have any then replace the ajwain with cumin seeds, coarse pepper powder, caraway seeds or fennel seeds.
  • Asafoetida – hing. This is an optional ingredient.
  • Oil – use any oil of your choice. I have used sunflower oil.
  • Water – need enough to make a soft dough.
  • Extra Oil/ Ghee – for smearing on the khakhra. For vegan khakhra omit using ghee.

Ingredients Required For Khakhra Masala

Makes 1 cup

  • Peanuts – roasted and shelled. Process the peanuts to a powder. Be careful not to process it too much as it clumps up as oil is released.
  • Desiccated Coconut – roasted till you get the coconut aroma. Do not burn it.
  • Sesame Seeds – roasted in a pan over low heat.
  • Red Chilli Powder – add according to your taste.
  • Kashmiri Red Chilli Powder – to give the masala a nice red colour.
  • Coriander Powder
  • Cumin Powder
  • Turmeric Powder
  • Asafoetida – hing. Optional
  • Powdered Sugar – add according to your taste.
  • Black Salt – kala namak or sanchar.
  • Oil – odourless oil. I have used sunflower oil.
  • Citric Acid – also known as limbu na phool. Optional. It adds a little tangy flavour to the khakhra masala.


wheat khakhra 1

wheat khakhra 2

wheat khakhra 3



Wheat Khakhra is a Gujarati savoury, thin, crispy flatbread that is usually enjoyed as a snack with some tea or khakhra masala. As little oil or ghee is used to make them, khakhras are very healthy and make a good diet snack item.
5 from 3 votes
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Breakfast, Snack
Cuisine Gujarati
Servings 8 PIECES



  • 1 cup wheat flour
  • ¼ tsp salt
  • ¼ tsp ajwain
  • tsp asafoetida
  • 1 tbsp oil
  • ½-¾ cup water
  • extra oil or ghee for smearing
  • extra flour for rolling


  • Makes about 1¼ cup
  • ½ cup peanuts that are roasted and shelled
  • ¼ cup roasted desiccated coconut
  • ¼ cup roasted sesame seeds
  • 1 tbsp red chilli powder
  • 1 tbsp kashmiri red chilli powder
  • 1 tbsp coriander powder
  • ¼ tbsp cumin powder
  • ¼ tsp turmeric powder
  • ¼ tsp asafetida
  • 1 tsp powdered sugar
  • ½ tsp rock salt or black salt
  • ½ tbsp oil
  • pinch citric acid optional



  • Mix flour, salt, ajwain and hing in a mixing bowl
  • Add oil and rub it into the flour.
  • Add water and make a soft dough.
  • Knead the dough till it becomes smooth.
  • Shape it into a ball and rub little oil over it.
  • Cover the dough. Let the dough rest for 30 minutes.
  • Heat a tawa over low - medium heat.
  • Divide the dough into 8 equal parts.
  • Roll each part into a ball.
  • Roll one dough ball in the flour, press it gently between your palms.
  • Roll it into a circle of about 6-7 inches in diameter. Roll it thin.
  • Put the rolled rotli on the hot tawa and let it roast for 1-2 minutes.
  • Flip it over and let it roast for 1-2 minutes.
  • Put the rotli into the open flame using tongs and let it puff up.
  • Quickly turn it over and leave on the flame for just a few seconds.
  • Remove from the flame and put it on a plate.
  • Smear with little ghee or oil.
  • Repeat the above steps with the remaining dough.
  • Lower the heat.
  • Now take a clean kitchen cloth or the bhakri press.
  • Put one rotli with the ghee or oil smeared side  on the tawa.
  • Press lightly with the cloth or whatever you are using.
  • Press gently the edges especially till it becomes a little crisp.
  • Smear little ghee or oil on the top part.
  • Flip it over and press till its crispy.
  • Put on a wire rack to cool.
  • Repeat the above steps with the remaining rotlis.
  • Store in an airtight container when the khakhras cool down.
  • Serve with tea, on its own or with a khakhra masala.


  • Grind the roasted peanuts to a powder, don't grind it too much otherwise it will clump up.
  • Roast the sesame seeds in a wide pan till they begin to pop.Remember to roast over low heat. Remove the seeds into a plate to cool.
  • Roast the desiccated coconut over low heat in a pan till you get the coconut aroma. Remove into a plate.
  • Grind the sesame seeds coarsely.
  • Grind the desiccated coconut to a coarse powder.
  • Heat oil in a wide pan over low heat.
  • Add turmeric , asafoetida, the red chili , coriander, cumin , peanut powder, sesame seed and coconut powders.
  • Take the pan off the heat. Add sugar and salt. Mix well. If using citric acid, add it and mix well.
  • Store the powder in an airtight container till required.
  • To serve:
  • Spread a bit of oil, ghee or butter over the khakhra. Sprinkle the khakhra powder and enjoy.


  • Smear little oil or ghee on the rotlis before roasting them. Without that the khakhras turn out hard.
  • Add spices and flavors of your choice.
  • Store khakhra in an airtight container.
  • Make sure the dough is not hard or too soft.
  • Can add other grain flours too. Make sure the total amount of flour is 1 cup.
Keyword how to make khakhra, khakhra recipe, wheat khakhra

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A little request:

If you do try this recipe then please either

  • add a comment below,
  • send a picture to my email mayuri.ajay.patel62@gmail.com
  •  tag me as #mayuri_jikoni on Instagram
  • or tag me on Twitter as #Mayuri1962


Check out what other Blogging Marathoners have made:

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  • Sowmya:)

    September 28, 2018 at 7:25 pm

    khakhras are such a good option for snacks. and your khakhra masal recipe sounds so flavorful and delish! Bookmarking this!!

    1. mayurisjikoni

      September 29, 2018 at 10:41 am

      Try it Sowmya.. its very nice.

  • Priya Suresh

    September 30, 2018 at 12:28 pm

    Crispy wheat Khakhras looks so tempting.. Seriously they are just prefect to pack for a long travel na. I can have those khakhras simply with some pickle. Mouthwatering already here.

    1. mayurisjikoni

      October 3, 2018 at 8:26 pm

      Thanks Priya.. I love khakhras. and it makes good travel food.

  • harini

    October 2, 2018 at 4:27 pm

    As you mentioned we get different types of khakhras and they are a great snack on to go as well. To make them at home is a tedious task but ghar ka taste alag hai na? You presented them very beautifully.

    1. mayurisjikoni

      October 3, 2018 at 8:19 pm

      Thanks Harini… yes I usually just make left over rotis into khakhra.

  • gayathriraani

    October 5, 2018 at 12:50 pm

    Didn’t know making khakhras need this much patience. The khakhras masala sounds so yum and flavourful. They both would go so well together.

    1. mayurisjikoni

      October 5, 2018 at 1:00 pm

      Khakhras take a long time as they have to be completely crispy so they stay for weeks. Try the masala out..its really yummy..a bit like podi masala.

  • Simply Tadka

    October 5, 2018 at 3:19 pm

    This khakra recipe looks so crisp and perfectly made. Perfect for travelling food.

    1. mayurisjikoni

      October 5, 2018 at 8:36 pm

      Thanks Preeti and yes they are perfect as travel food.

  • Srivalli Jetti

    October 7, 2018 at 8:13 pm

    Khakhras surely take lot of patience and you have got it done so well..so lovely to know your MIL enjoyed. Its sweet to know you guys made her so happy. As the hotel said, doing it for elders is an awesome thing all of us must remember to do.

    1. mayurisjikoni

      October 8, 2018 at 8:30 pm

      Thanks Srivalli, my MIL still can’t stop talking about her surprise 🙂

  • vaishalisabnani

    October 8, 2018 at 5:11 am

    Khakhras are tedious to make , specially its difficult to replicate the market ones . I have lots of Gujju friends , one makes the khakhras with the Do pad ki rotis and the other one makes in a griller toaster .
    It’s truly amazing how our everyday rotis can be transformed into a snack . Love your khakhra version with that chutney .

    1. mayurisjikoni

      October 8, 2018 at 8:21 pm

      Thanks Vaishali.. I like the do pad ki roti idea.

  • Padmajha PJ

    October 16, 2018 at 4:50 pm

    Nice to read about your holiday and MIL’s birthday party! Such a nice gesture by the hotel too! And these khakras look so crisp and absolutely inviting.And the khakra masala is being bookmarked.. Sounds so flavorful Mayuri.

    1. mayurisjikoni

      October 16, 2018 at 4:51 pm

      Thank you so much Padmajha. The masala is flavorful and you can add your own spices too.

  • Renu Agrawal Dongre

    October 16, 2018 at 7:37 pm

    We love khakras but we don’t get here. I have made once or twice but yes as you said they are a tedious job. I would love to try your version though as they look perfect and crisp with a cup of tea.

    1. mayurisjikoni

      October 17, 2018 at 7:24 pm

      Renu, I use to make them when we didn’t get khakhras here. I usually would make them from left over roti.. they have be rolled out thin.

  • code2cook

    October 23, 2018 at 3:15 am

    khakhras looking so crisp and crunchy. with tea I want some. I too made them but found it a tedious process to make. lovely clicks for this khakhra.

    1. mayurisjikoni

      October 23, 2018 at 8:56 pm

      Thanks Bhawana, yes it takes a long time to make them and when I watched a video on how its made commercially, its so easy and hubby says why bother with complicated stuff when you get ready made.

  • Sandhya Ramakrishnan

    October 23, 2018 at 5:11 am

    Growing up I have eaten a lot of khakhras but has been a while now. Looks so delicious and I am not sure if I can nail it like you did. I will have to give it a try soon!

    1. mayurisjikoni

      October 23, 2018 at 8:51 pm

      Thanks Sandhya, with so many ready made ones I rarely make them at home unless I have leftover roti.

  • Annapurnaz

    November 29, 2018 at 5:12 pm

    I’m so fond of khakhra that if anyone is visiting us from Mumbai or Gujrat, I ask them to get me a packet of khakhras. Though We get it locally too, but that taste is missing. Bookmarking your recipe to make it myself now 🙂

    1. mayurisjikoni

      December 3, 2018 at 10:53 pm

      My favorite snack too Ritu. Its good that now we get them all over India unlike a few years ago.

  • MIna Joshi

    November 14, 2022 at 8:08 am

    5 stars
    I love khakhras and always remember my husband mentioning that no one could make them as nice as his Patel neighbours!! Yours look tasty and have the authentic look. I do have a roti press so make them sometimes with left over rotis and have them with a simple chaat topping.

    1. mayurisjikoni

      November 16, 2022 at 2:40 am

      Thank you so much Mina. Homemade ones are different from the ready made ones. With the roti press the whole process does become much faster.

  • Priya Srinivasan

    November 16, 2022 at 9:25 am

    5 stars
    Wow khakhras looks tempting mayuriji, hats off to your patience. We love khakhra with our evening tea, that too the methi khakhra!! i have always bought the store bought ones, your post is tempting me to try next time with leftover roti.
    I m eyeing that khakhra masala! The spices that is in, will make a great topping for other breakfast dishes too!

    1. mayurisjikoni

      November 22, 2022 at 1:35 pm

      Thank you so much Priya. I also use the masala for plain roti, left over plain paratha. Adds a bit of flavour especially when I have runout of pickles.

  • Priya Vj

    November 19, 2022 at 8:39 am

    As much as I love khakras I have never given it a try because I know how tedious the process is. Have seen my friend’s mum roll out and roast the khakhra to perfection with utmost patience and dedication. Your recipe is a keeper to try for beginners as you have detailed the steps so perfectly.

    1. mayurisjikoni

      November 22, 2022 at 1:33 pm

      Thanks Priya, though it is a tedious task, the end result is so much healthier than the ready made ones.

  • Seema Doraiswamy Sriram

    November 20, 2022 at 3:24 am

    5 stars
    After seeing your post, I do wonder why I never bothered making them at home. Thank you for this classic recipe,from now on we will make them at home.

    1. mayurisjikoni

      November 22, 2022 at 1:31 pm

      Thanks Seema, as Mina mentioned if you have a roti press then the task of making them is much faster.

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