Khakhra
Khakhra, from above
VegGujarat

Khakhra

Paper thin wheat crisps roasted slowly till they snap. Gujarat's travelling companion.

50 minTime
7 gProtein each
mildSpice
The traveller's crisp2 chapters · 1 min read

Make it your way

Grandma's wayGujarati methi khakhra.
The original
273kcalsame
7 gproteinsame
6 gfibresame
50minutessame

Khakhra.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Whole wheat flour (wholemeal atta flour, chapati flour)1⅔ cups
Kasuri methi (dried fenugreek leaves)2 tbsp, crushed
Ajwain (carom seeds)¼ tsp
Turmeric (ground turmeric)¼ tsp
Red chilli powder (indian red chili powder)½ tsp
Saltto taste
Cooking oil (vegetable oil)1½ tbsp, in the dough
Milk¼ cup
Wateras needed
Ghee1½ tbsp, for roasting

Method

4 steps
  1. 1Knead flour, methi, spices, salt, oil, milk and water into a firm dough. Rest 15 minutes.
  2. 2Divide into 12 balls and roll each as thin as possible.
  3. 3Cook on a low tawa, pressing with a folded cloth or khakhra press, turning often.
  4. 4Brush with a little ghee and keep pressing until completely crisp. Cool on a rack.
Serve it like this

Stack khakhras on a plate, break into pieces and serve with chhundo, pickle or masala chai.

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Make it a meal

What goes with Khakhra: a bread or rice, a side, something to drink and something sweet.

Bread or rice Methi thepla40 min
On the side Chhundo40 min
On the side Aam ka achar40 min
To drink Masala chai10 min
To drink South Indian filter coffee20 min
Something sweet Adadiya pak75 min
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