Masala Khakhra

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Masala Khakhra


Cooking Time

Preparation Time :30 Min

Cook Time : 30 Min

Total Time : 1 Hr 0 Min


Serves : 7
  • Wheat flour – 1 cup

  • Gram flour – 2 tablespoon

  • Oil – 3 tablespoon

  • Dry fenugreek leaves – 1 tablespoon

  • Carom seeds – 1/2 teaspoon

  • Turmeric powder - 1/2 teaspoon

  • Asafoetida – 1 pinch

  • Cumin seeds - 1/2 teaspoon

  • Red chilly powder - 1/2 teaspoon

  • Green chilly – 1 (finely chopped)

  • Salt according to taste

  • Milk – 1/2 cup


  • Take wheat flour in a big mixing bowl and add gram flour, dry fenugreek leaves, carom seeds, asafoetida, turmeric powder, cumin seeds, red chilly powder, finely chopped green chilies, salt and oil.
  • Add milk in small portions and knead firm and stiff dough.
  • Cover and keep the dough aside for 15 to 20 minutes to set.
  • Divide the dough into small lumps. Roll all the lumps into smooth dough balls.
  • Now roll it out into like thin chapati to make khakhra.
  • Preheat a tawa and place the thinly rolled khakhra over it.
  • When the khakhra is roasted from beneath, flip the sides.
  • Take a clean muslin cloth and press the khakhra on all sides until it gets brown spots on both the sides.
  • Transfer the roasted khakhra over a plate or stack them in a basket or casserole.
  • Serve these lip smacking and spicy masala khakhras with any pickle or chutney.
  • Khakhras can also be stored after cool down for 15 days in air-tight container.
  • Its a famous Gujrati and Rajasthani traditional breakfast.