WHEAT KHAKHRA
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.
Ingredients
FOR THE WHEAT KHAKHRA
- 1 cup wheat flour
- ¼ tsp salt
- ¼ tsp ajwain
- ⅛ tsp asafoetida
- 1 tbsp oil
- ½-¾ cup water
- extra oil or ghee for smearing
- extra flour for rolling
FOR THE KHAKHRA MASALA
- 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
Instructions
PREPARATION OF WHEAT KHAKHRA
- 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.
PREPARATION OF 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.
Notes
- 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.