Low Sodium Khakra
Perfect for health-conscious snackers, this Low Sodium Khakra recipe is a delightful twist on the traditional Gujarati flatbread, offering all the crunch without the excess salt. Made with nutrient-rich whole wheat flour and besan (chickpea flour), these crisp, wafer-thin khakras are infused with aromatic spices like cumin, coriander, turmeric, and fenugreek leaves (kasuri methi) for a burst of flavor in every bite. Olive oil adds a touch of heart-healthy richness, while eliminating high sodium content ensures guilt-free enjoyment. Easy to prepare with a simple dough and skillet-cooking technique, these khakras are perfect as a lightweight snack or pair beautifully with chutneys and dips for a wholesome treat. Ideal for meal prep, they store well and retain their crunch when kept in airtight containers. Whether you're aiming for a low-sodium diet or simply exploring nutritious snacking options, this recipe promises satisfaction without compromise.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups Whole wheat flour
- 0.5 cup Besan (chickpea flour)
- 2 tablespoons Olive oil
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 2 tablespoons Fenugreek leaves (kasuri methi)
- 0.5 teaspoon Garlic powder
- 0.5 cup Water
Instructions
In a large mixing bowl, combine whole wheat flour, besan, ground cumin, ground coriander, turmeric powder, red chili powder, fenugreek leaves, and garlic powder.
Mix the dry ingredients well and then add olive oil to the mixture.
Gradually add water and knead the mixture into a firm, smooth dough. The dough should not be sticky; adjust water as required.
Cover the dough with a damp cloth and let it rest for 10 minutes.
Divide the dough into 8 equal portions and shape each portion into a ball.
Preheat a skillet or a griddle over medium heat.
On a lightly floured surface, roll each dough ball into a thin circle, approximately 6-8 inches in diameter.
Place the rolled dough onto the preheated skillet. Cook the khakra on one side for about 2 minutes or until small bubbles start appearing.
Flip the khakra and press it gently with a clean cloth or spatula, applying even pressure, until it turns golden and is crisp.
Repeat the process with all the remaining dough balls.
Allow the khakras to cool completely before storing them in an airtight container.
Nutrition Facts
Calories |
1124 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.0 g | 46% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 60 mg | 3% | |
| Total Carbohydrate | 170.4 g | 62% | |
| Dietary Fiber | 30.0 g | 107% | |
| Total Sugars | 7.2 g | ||
| Protein | 38.5 g | 77% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 152 mg | 12% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 1400 mg | 30% | |
*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.
