Khakhra are thin, crisp wheat crackers roasted on a griddle, ideal for breakfast or snacking. Infused with spices and sometimes seeds, these healthy munchies are delicious alone or with pickle and tea.
Ingredients:
2 cups whole wheat flour
1/4 cup besan (optional, for crispiness)
2 tbsp oil or ghee
1/2 tsp cumin seeds
1/2 tsp ajwain (carom seeds)
1/4 tsp turmeric powder
1/2 tsp red chili powder
1/4 tsp hing (asafoetida)
Salt to taste
Water as needed to knead
Method:
Mix all ingredients (except water) in a bowl.
Add water a little at a time and knead into a stiff, smooth dough.
Rest for 10 minutes, then divide into small balls.
Roll each ball into a very thin disc (as thin as possible).
Heat a heavy tawa; roast the khakhra over low–medium heat, pressing gently with a cloth or spatula.
Flip, press, and roast until both sides are golden and crisp—no moisture should remain.
Cool fully before storing in an airtight container. Enjoy plain or with pickle, chutney, or tea.
Tips:
Roll as thin as possible for ultra-crispy khakhra.
Experiment with spices—try dried methi, sesame, or black pepper.
Cook on low flame and keep pressing to avoid bubbles and uneven browning.
