Low Fat Khakra
Craving a guilt-free, crispy snack? This **Low Fat Khakra** recipe is a healthy twist on the traditional Indian cracker, perfect for those looking to indulge mindfully. Made with wholesome ingredients like **whole wheat flour** and fragrant **fenugreek leaves**, and seasoned with aromatic spices like **cumin** and **carom seeds**, this oil-light version of khakra is both nutritious and delicious. Each bite offers a satisfying crunch and a delightful blend of savory and spicy flavors, all while being low in calories. Easy to prepare in just 40 minutes, these thin, crisp flatbreads are ideal for pairing with chutney, yogurt, or your favorite dips. Whether you're meal prepping snacks for the week or whipping up a healthy tea-time treat, this home-cooked khakra guarantees freshness and flavor without the guilt.
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Recipe Information
Ingredients
- 1 cup Whole Wheat Flour
- 0.25 cup Fenugreek Leaves
- 0.5 teaspoon Carom Seeds (Ajwain)
- 0.5 teaspoon Cumin Seeds
- 0.25 teaspoon Turmeric Powder
- 0.25 teaspoon Red Chili Powder
- 0.5 teaspoon Salt
- 1 teaspoon Olive Oil
- 0.5 cup Water
Instructions
In a mixing bowl, combine the whole wheat flour, fenugreek leaves, carom seeds, cumin seeds, turmeric powder, red chili powder, and salt.
Add the olive oil to the dry ingredients and mix well until the flour has a crumbly texture.
Gradually add water to the flour mixture while kneading until a smooth and firm dough forms.
Cover the dough with a damp cloth and let it rest for 10 minutes.
Divide the dough into equal portions and shape them into small balls.
On a flat, clean surface, roll out each dough ball into a thin circle, similar to a tortilla, using a rolling pin. Aim for a thickness of about 1-2 mm.
Heat a non-stick skillet or tawa over medium heat.
Place the rolled dough onto the warm skillet, and cook one side until it shows light brown spots, approximately 1-2 minutes.
Flip the khakra and, using a flat spatula or a khakra presser, press down gently on the surface in a circular motion to ensure even cooking while preventing puffing.
Cook the other side, continuing to press until both sides are crisp and evenly browned.
Remove from skillet and set aside to cool on a wire rack, which helps maintain crispiness.
Repeat the rolling and cooking process with the remaining dough balls.
Enjoy as a savory snack with chutney or yogurt, or store in an airtight container once completely cool for later consumption.
Nutrition Facts
Calories |
576 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.5 g | 22% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1235 mg | 54% | |
| Total Carbohydrate | 92.6 g | 34% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 0.7 g | ||
| Protein | 19.1 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 192 mg | 15% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 1020 mg | 22% | |
*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.
