India x Mexico
Khakhra chips with salsa
Gujarat's crisp travel snack takes on a Mexican dip.
60 minTime
6 gProtein each
mediumSpice
Khakhra goes dipping3 chapters · 2 min readMake it your way
Grandma's wayThe original. Handle with reverence.
The original211kcal
6 gprotein
6 gfibre
60minutes
Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.
Ingredients
Method
6 steps- 1Mix the atta, kasuri methi, ajwain, turmeric, chilli powder, a pinch of salt and 1 tbsp oil. Knead with water to a firm, smooth dough and rest 15 minutes.
- 2Mix the tomato, onion, green chilli, garlic, coriander, lemon juice, cumin and salt. Rest 10 minutes.
- 3Divide the dough into 8 balls and roll each as thin as possible, about 20 cm wide.
- 4Cook each on a medium hot tawa for 30 seconds a side, then lower the heat and press all over with a folded cloth, turning often, until crisp and dotted brown, 3 to 4 minutes.
- 5Cool on a rack, then break into chip sized pieces.
- 6Serve the chips with the salsa in a bowl.
Serve it like this
Stand khakhra shards in a bowl next to the salsa, with a lemon wedge on the side.
