Khakra
Delight your taste buds with the irresistible crunch of **Homemade Khakra**, a traditional Gujarati snack that’s perfect for guilt-free munching. Made with wholesome whole wheat flour and aromatic spices like ajwain, turmeric, and red chili powder, this crispy, paper-thin flatbread offers a burst of flavor in every bite. The secret lies in slow-roasting each khakra on a hot tawa with a gentle pressing technique, ensuring a perfectly golden, evenly cooked texture. A light brush of ghee at the end adds a touch of indulgence while enhancing the taste. Ideal as a healthy snack, these preservable wonders pair wonderfully with chai, pickles, or yogurt dips, making them a versatile option for any occasion. Whether for breakfast, tea time, or a quick on-the-go bite, khakras are easy to prepare and a perfect choice for those who love crispy, flavorful treats.
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 2 tablespoons Oil
- 0.5 teaspoons Turmeric powder
- 0.5 teaspoons Red chili powder
- 0.5 teaspoons Ajwain (carom seeds)
- 1 teaspoons Salt
- as required Water
- 2 tablespoons Ghee or butter
Instructions
In a large mixing bowl, combine whole wheat flour, turmeric powder, red chili powder, ajwain, and salt. Mix well.
Add the oil to the dry mixture and incorporate thoroughly using your fingers until the mixture resembles bread crumbs.
Gradually add water in small quantities and knead to form a smooth and pliable dough. Rest the dough for about 15 minutes.
Divide the dough into 8 equal portions and roll each portion into a smooth ball.
Preheat a non-stick tawa or griddle on medium heat.
Take one dough ball and roll it out into a thin circle of approximately 6-7 inches in diameter using a rolling pin. Use a little flour for dusting if necessary to prevent sticking.
Place the rolled-out dough on the preheated tawa. When one side gets lightly brown, flip it to the other side.
Using a wooden press or a clean kitchen cloth, apply gentle pressure in circular motions to ensure even roasting.
Flip again and continue applying pressure until the khakra turns crispy and golden brown.
Brush the cooked khakra with a little ghee or butter immediately after removing it from the tawa.
Repeat the process with the remaining dough balls.
Allow the khakras to cool completely before storing them in an airtight container.
Nutrition Facts
Calories |
169 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.7 g | 10% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 11 mg | 4% | |
| Sodium | 244 mg | 11% | |
| Total Carbohydrate | 22.6 g | 8% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 0.1 g | ||
| Protein | 4.2 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 14 mg | 1% | |
| Iron | 1.0 mg | 5% | |
| Potassium | 113 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
