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.