Masala Khakhra Recipe

Nisha Madhulika |
60,344 times read

The most popular and traditional Gujarati recipe khakhra looks similar to a papad or thin parantha but is really crusty and crispy. These masala khakhra if served with tea taste super scrumptious. Khakhras come in many flavors like plain khakhra, masala khakhra, jeera khakhra, carom khakhra, methi khakhra, bajra khakhra and so on. The main thing baout this recipe is that it can be prepared easily. The shelf life of masala khakhra is long. If you are travelling then don't forget to pack these Masala khakhra for you.

हिन्दी में पढिये : Masala Khakhra Recipe

Ingredients for Masala Khakhra

Wheat flour – 1 cup (150 grams)
Gram flour – 2 tbsp (20 grams)
Oil – 2 to 3 tbsp
Dry fenugreek leaves – 1 tbsp
Carom seeds – ¼ tsp
Asafoetida – 1 pinch
Turmeric powder – ¼ tsp
Cumin seeds – ¼ tsp
Red chilly powder – ¼ tsp
Green chilly – 1 (finely chopped)
Salt – ½ tsp or to taste
Milk - 1/2 cup

Khakhra Recipe With Step By Step Pictures

Take wheat flour in a big bowl and add gram flour, dry fenugreek leaves, carom seeds, asafoetida, turmeric powder, cumin seeds, red chilly powder, finely chopped green chilies, salt and 2 tsp oil. Mix all the ingredients well. Add milk in small portions and knead firm and stiff dough. If needed, add 1 to 2 tsp water as well.

Cover and keep the dough aside for 15 to 20 minutes to rest.

Dough is ready, grease your hands with some oil and make small lumps from it. Now take one lump and roll it into smooth dough ball and place back to the bowl. Similarly, roll all the lumps into smooth dough balls. Place one dough ball on the rolling board and roll it out. The moment it start sticking to the board, dust with some dry flour and roll out thinly.

Preheat a tawa and place the thinly rolled khakhra over it. When roasted from beneath, the color on the surface get dark. Now flip the sides and let it roast in the other side as well. Then flip the side again. Take a clean muslin cloth and press the khakhra on all sides until it gets brown spots on both the sides evenly. Keep the flame medium.

Transfer the roasted khakhra over a plate and likewise prepare the rest.

You can also roast the khakhra by applying some oil. Place the rolled khakhra over the tawa and apply some oil on both the side and continue roasting until it gets brown spots. To roast these khakhras use a wooden spatula or a bowl.

When the khakhras cools downs completely, store them in any container and relish eating for up to 6 to 7 days.

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