Learn How To Make Crispy Khakhra At Home Like A Pro

Khakhra is a crispy Indian flatbread made from spiced whole wheat dough. Roll out the dough, cook it on a tawa until crispy, and let it cool. Enjoy as a snack or with accompaniments.

Khakhra is a crispy, thin Indian flatbread made from whole wheat flour and spices. Start by kneading a dough with whole wheat flour, semolina, yogurt, and various spices. Divide the dough into small balls, roll them out into thin circles, and cook them on a hot tawa until crisp and golden. Let the cooked Khakhra cool on a wire rack to maintain its crunchiness. Serve as a standalone snack or with pickles and yogurt. Store in an airtight container for freshness.

Ingredients:

• 2 cups whole wheat flour (atta)
• 1/4 cup semolina (rava)
• 1/4 cup plain yogurt
• 1 tablespoon caraway seeds (ajwain)
• 1 tablespoon cumin seeds (jeera)
• 1/2 teaspoon turmeric powder (haldi)
• 1/2 teaspoon red chili powder
• 1/2 teaspoon garam masala
• 1 teaspoon sesame seeds (optional)
• Salt to taste
• Water as needed
• 2 tablespoons oil or ghee (for kneading)
• Additional flour for rolling

Instructions:

1. Prepare the Dough:

•  In a large mixing bowl, combine the whole wheat flour and semolina.
• Add the caraway seeds, cumin seeds, turmeric powder, red chili powder, garam masala, sesame seeds (if using), and salt. Mix well.
•  Add the plain yogurt and oil to the flour mixture. Mix to incorporate the yogurt evenly.
•  Gradually add water and knead to form a soft and smooth dough. Cover the dough with a damp cloth and let it rest for 15-20 minutes.

2. Divide the Dough:

• After resting, divide the dough into small, lemon-sized balls.

3. Roll Out the Dough:

• On a lightly floured surface, take one dough ball and roll it out into a thin, even circle using a rolling pin. Aim for a thickness of about 1-2 mm.

4. Cook the Khakhra:

• Heat a tawa or griddle over medium heat. Place the rolled-out dough onto the hot tawa.
• Cook for about 1 minute or until you see bubbles forming on the surface. Flip it over and cook the other side for a minute.
•  Use a flat spatula to press down on the Khakhra and cook for another minute until it becomes crispy and golden brown. Flip it again if necessary.

5. Cool and Store:

• Remove the cooked Khakhra from the tawa and let it cool on a wire rack. This helps it stay crisp.
•  Repeat the rolling and cooking process for the remaining dough balls.

6. Serve:

• Khakhra can be enjoyed as a standalone snack or with pickles, yogurt, or tea. It can also be stored in an airtight container for a couple of weeks.

Tips:

Adjust Spices:

• Feel free to adjust the spices according to your taste preferences.

Crispiness:

• Ensure the Khakhra is cooked well to achieve a crisp texture.

Varieties:

• You can experiment with different flavors by adding herbs, spices, or even grated vegetables to the dough.

Khakhra is a versatile snack that is not only delicious but also provides a healthy option due to the use of whole wheat flour and minimal oil.