Ingredients
Equipment
Method
- Knead a soft and smooth dough using the flour, salt, oil, and warm water/milk. Let it rest
- for 30 minutes.
- Divide the dough into small balls.
- Roll each ball into an extremely thin, almost translucent, circle.
- Heat a tawa on a very low flame.
- Place the rolled khakhra on the tawa. Roast on one side for a minute, then flip.
- Now, using a wooden press or a folded cloth, press down on the khakhra all over,
- especially the edges, while rotating it.
- Flip and repeat the process. Continue roasting and pressing on both sides on a very low
- flame for several minutes.
- The goal is to cook it until it becomes completely crisp and gets light brown spots. There
- should be no moisture left.
- Once crisp, remove from the tawa. You can smear a little ghee on it while it's hot.
- Let it cool completely. It will become crisper as it cools.
- Store in an airtight container.
Notes
● Patience is key. Khakhras must be roasted on a very low flame to become perfectly crisp
without burning.
● Rolling them as thin as possible is crucial.
● You can make masala khakhras by adding spices like turmeric, chili powder, and dried
fenugreek leaves (kasuri methi) to the dough.
without burning.
● Rolling them as thin as possible is crucial.
● You can make masala khakhras by adding spices like turmeric, chili powder, and dried
fenugreek leaves (kasuri methi) to the dough.