Whole30 Khakra
Satisfy your snack cravings with this wholesome Whole30 Khakra—an irresistibly crispy, grain-free twist on the traditional Indian flatbread! Made with almond flour, coconut flour, and flaxseed meal, this nutrient-packed recipe is free of grains, dairy, and added sugar, perfectly fitting your Whole30 lifestyle. Flavored with earthy cumin seeds, a hint of turmeric, and a touch of red chili powder, this khakra delivers just the right balance of spice and nutty goodness. Lightly pan-toasted to golden perfection, it’s the ultimate guilt-free snack that’s both crunchy and clean. Serve it with your favorite Whole30 dips, or enjoy it on its own for a satisfying, guilt-free treat! This recipe is quick to prepare, taking just 40 minutes from start to finish, and makes a batch of 8 delicious khakras that will keep you coming back for more. Perfect for health-conscious foodies seeking a paleo-friendly, gluten-free snack option!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Almond flour
- 2 tablespoons Coconut flour
- 2 tablespoons Flaxseed meal
- 1 tablespoon Sesame seeds
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Salt
- 0.5 teaspoon Red chili powder
- 0.25 teaspoon Turmeric powder
- 0.25 teaspoon Black pepper
- 2 tablespoons Olive oil
- 0.25 cup Warm water
Instructions
In a mixing bowl, combine the almond flour, coconut flour, and flaxseed meal.
Add the sesame seeds, cumin seeds, salt, red chili powder, turmeric powder, and black pepper to the flour mixture. Mix well to ensure all dry ingredients are combined.
Add the olive oil to the dry mixture and begin to mix with your hands or a spatula until the flour mixture is crumbly.
Gradually add warm water to the mixture, kneading as you go, until a dough forms. The dough should be firm but pliable.
Divide the dough into 8 equal portions and roll each portion into a ball.
Take one dough ball and flatten it slightly. Place it between two sheets of parchment paper to prevent sticking.
Roll out the dough ball into a thin circle, as thin as possible without tearing, aiming for a diameter of about 6-7 inches.
Heat a non-stick skillet or tava over medium heat.
Carefully place the rolled-out dough onto the hot skillet.
Cook one side of the khakra for about 2-3 minutes, or until it starts to turn light golden brown.
Flip the khakra and cook the other side, pressing gently with a spatula to ensure even crispiness, for another 2-3 minutes.
Repeat the rolling and cooking process with the remaining dough balls.
Once all khakras are cooked, allow them to cool slightly before serving. They will crisp up further upon cooling.
Nutrition Facts
Calories |
1009 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.0 g | 115% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1212 mg | 53% | |
| Total Carbohydrate | 38.0 g | 14% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 5.1 g | ||
| Protein | 28.4 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 286 mg | 22% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 333 mg | 7% | |
*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.
