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Preparation Time : 30
Cook Time : 30
Total Time : 60
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.
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