by Khakhra is a thin, crispy flatbread from Gujarat, India, made from whole wheat flour and spices, traditionally roasted to perfection on a tawa. This versatile snack is a staple in Gujarati households, loved for its long shelf life and ability to pair with tea, chutney, or pickles. Whether you’re looking for a healthy snack or a travel-friendly bite, this detailed Khakhra recipe will guide you to create this crunchy delight at home. Let’s roll out some crispiness!
Prep Time
- 15 minutes
(Includes preparing the dough)
Cook Time
- 30 minutes
(Roasting the khakhras)
Total Time
- 45 minutes
(A wholesome snack in under an hour!)
Detailed Nutrition Facts (For the Entire Recipe)
This recipe makes approximately 10-12 khakhras (serves 4-6 people). Nutritional values are approximate and based on the ingredients listed below:
- Calories: 900 kcal
- Protein: 25g
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 25g
- Carbohydrates: 140g
- Dietary Fiber: 20g
- Sugars: 0g (no added sugar)
- Sodium: 1200mg (varies based on salt content)
- Cholesterol: 0mg (completely cholesterol-free!)
- Vitamins and Minerals:
- Iron: 30% of Daily Value (DV)
- Magnesium: 40% of DV
- Vitamin B6: 15% of DV
Note: Values may vary based on portion size and specific ingredient brands.
Ingredients
For the Khakhra Dough:
- 2 cups whole wheat flour (atta)
- 1 teaspoon salt – or to taste
- 1 teaspoon cumin seeds – or ajwain (carom seeds) for flavor
- 1/2 teaspoon turmeric powder – optional, for color
- 1 teaspoon red chili powder – optional, for spice
- 2 tablespoons oil – for binding
- Water – as needed to form a firm dough (about 3/4 cup)
For Cooking:
- Oil or ghee – 1-2 teaspoons, optional for brushing
Equipment Needed:
- Mixing bowl
- Rolling pin and board
- Tawa or flat skillet
- Khakhra press or flat spatula (optional)
Step-by-Step Recipe
Step 1: Prepare the Dough
- In a mixing bowl, combine 2 cups whole wheat flour, 1 teaspoon salt, 1 teaspoon cumin seeds (or ajwain), 1/2 teaspoon turmeric powder (if using), and 1 teaspoon red chili powder (if using).
- Add 2 tablespoons oil and rub it into the flour with your fingers until it resembles coarse crumbs.
- Gradually add water (start with 1/2 cup) and knead into a firm, smooth dough – slightly stiffer than chapati dough but pliable.
- Cover with a damp cloth and let it rest for 10-15 minutes.
Step 2: Shape the Khakhras
- Divide the dough into 10-12 equal balls (about the size of a small golf ball).
- On a lightly floured surface, roll each ball into a very thin circle (about 6-7 inches in diameter), thinner than a chapati. Use extra flour to prevent sticking.
- Repeat for all dough balls, stacking them with a sprinkle of flour between each to avoid sticking.
Step 3: Roast the Khakhras
- Heat a tawa or flat skillet over medium-low heat.
- Place a rolled khakhra on the tawa and cook for 30-40 seconds until small bubbles appear. Flip it over.
- Press down gently with a khakhra press, flat spatula, or clean cloth, moving in circular motions to ensure even roasting. Cook for 1-2 minutes on each side until light brown spots appear and it turns crisp.
- Optional: Brush lightly with a few drops of oil or ghee for added flavor and crispiness.
- Remove from the tawa and let it cool on a plate. Repeat for the remaining khakhras. They will crisp up further as they cool.
Step 4: Serve
- Serve at room temperature with green chutney, pickle, or a cup of tea.
- Store in an airtight container – khakhras stay fresh and crunchy for up to a month!
Benefits of Khakhra
Khakhra is a crispy snack with plenty of wholesome perks! Here’s why it’s a great choice:
- High in Fiber: Whole wheat flour supports digestion and keeps you full.
- Low in Fat: Minimal oil makes it a lighter snack option.
- Rich in Nutrients: Provides iron, magnesium, and B vitamins for energy.
- Long Shelf Life: Ideal for travel or storing as a handy bite.
- Customizable: Spice it up or keep it plain to suit your taste.
- Healthy Crunch: A guilt-free alternative to fried snacks!
