EVENT: MEGA BLOGGING MARATHON#92
THEME: A-Z FLATBREADS AND MORE – INDIAN FLATBREADS
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 more details check out the initiator Srivalli’s page here. For this theme we had a choice of 3:
1. A-Z Indian Flatbreads that are not made using batter e.g. like rotis
2. A-Z Indian Flatbreads using batters e.g. dosa
3. A-Z International Flatbreads.
I decided to opt for option number 1. India has such 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. Its going to be a challenge to look for flatbreads beginning with all the letters of the alphabet as for this group cannot use batter based flatbreads. However, am up for this challenge.
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. We stayed at the Planet Hollywood Resort and the staff were absolutely wonderful. We had organized a dinner away from the rest of the guests, 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.
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 white woman and I were waiting for our tun 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 now 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!” and went back. What is India heading to?
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.
I wanted to prepare khakhra and kulcha for this marathon. Prepared K for Kulcha so was left with khakhra. So I thought its now or never… so W for Wheat Khakhra 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 khakhras, jowar khakhras, 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? I think more than the state of Gujarat, Mumbai takes the cake when it comes to inventing new flavors for khakhras.
Its only recently that we now get ready made khakhras readily 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.
How come we get uniform extra thin khakhras in the market and home mades 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.
Whenever I have extra rotis, I make them into khakhras for tea time snack. So if you want to try making khakhras at home or use your leftover rotis, then check out the recipe below. I love serving khakhras with a special khakhra masala. I must admit I’m quite partial to the ready made ones as they are extra thin and so flavorful.
1 cup wheat flour
¼ tsp salt
¼ tsp ajwain (ajmo)
a generous pinch asafetida (hing)
1 tbsp oil
½ cup or less of water
extra oil or ghee for smearing
extra flour for rolling
- 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.
- She it into a ball and rub little oil over it.
- Let the dough rest for 30 minutes.
- Heat a tawa over 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.
- 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 steps 10 to 17 with the remaining dough.
- Lower the heat.
- Now take a clean kitchen cloth, potato masher 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 steps 20 to 24 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.
Makes about 2 cups
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 dhana jiru*
¼ tsp turmeric powder
¼ tsp asafetida (hing)
1 tsp powdered sugar
½ tsp rock salt or black salt
½ tbsp oil
citric acid a pinch (optional)
- Grind the peanuts to a powder, don’t grind it too much otherwise it will clump up.
- Grind the sesame seeds coarsely.
- Grind the desiccated coconut to a coarse powder.
- Heat oil in a wide pan over low heat.
- Add turmeric powder, asafetida, the chili powders, dhana jiru, peanut powder, sesame seedpowder and coconut powder.
- 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.
Spread a bit of ghee or butter over the khakhra. Sprinkle the khakhra powder and enjoy.
- Dhana jiru is a roasted mixture of dry coriander and cumin seeds to the ratio of 1:¼. Both are ground together and used in almost all the curries, dals and sabjis in the Gujarati Cuisine.
- 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.
A little request:
If you do try this recipe then please either
- add a comment below,
- send a picture to my email email@example.com
- tag me as #mayuri_jikoni on Instagram
- or tag me on Twitter as #Mayuri1962
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
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
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
Check out what other Blogging Marathoners have made:
Sending this recipe to the following event: