Masala khakhra
Paper-thin, crisp roasted wheat crackers with fenugreek. Makes 50
Khakhra are thin chapaties roasted slowly on a griddle until they turn crisp, like a cracker. This masala version adds gram flour, fresh fenugreek, turmeric and chilli to the wheat dough. They are a light Gujarati breakfast or tea-time snack, and lovely with pickle, chutney or a smear of butter. You can also make them in a roti maker.
- Total time
- 160 min
- Difficulty
- medium
- Serves
- 12
Ingredients
Method
0/5 doneStep 1: Mix 13 oz wholewheat flour, 4 ½ oz plain flour, 4 ½ oz gram flour (besan), ½ tsp ground turmeric, 2 tbsp fresh fenugreek leaves (methi), 2 tbsp oil, ½ tsp red chilli powder and 1 tbsp salt.
Step 2: Add 1 ¼ cups water a little at a time and knead into a firm dough.
Step 3: Divide the dough into 50 balls. Roll each into a very thin round chapati, about 15 cm across, dusting with flour as needed.
Step 4: Roast each khakhra on a griddle over very low heat. While it roasts, press both sides firmly with a folded kitchen towel and keep turning until it is crisp and lightly speckled.
120 minStep 5: Cool on a rack and store in an air-tight container. You can also roast them in a roti maker.
Nutrition per serving
- Calories
- 250 kcal
- Protein
- 8 g
- Carbs
- 43 g
- Fat
- 5 g
- Fibre
- 6 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does masala khakhra take?
- About 160 minutes in total: 40 minutes to prepare and 120 minutes to cook.
- How many people does it serve?
- 12 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of ground turmeric?
- Leave it out (it mostly adds colour).
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