I was first introduced to the Khakra when I was in the eleventh grade by a Gujarati friend who used to bring these as a school snack. They were so delicious that friends and I used to make sure she does not get a morsel. Khakra is a snack made from whole wheat flour that is served for breakfast, tea or even taken as a travel snack. It is wholesome as it is made from whole wheat flour and delicately flavored with ingredients like fenugreek, turmeric and asafoetida.
A lot of hard work goes into making them especially if you live in a joint family where you have to make a 100 or more at a time and stock them. Although it is readily available in the retail stores these days there is a special taste when you make them at home.
Makes: 20 khakra’s
Ingredients
2 cups whole wheat flour
¼ cup finely chopped fenugreek leaves
¼ teaspoon red chilli powder
¼ teaspoon asafoetida powder
½ teaspoon turmeric powder
2 tablespoons oil plus more for making the khakra
salt to taste
You could use the follow as alternative ingredients to the fenugreek leaves
- Coarsely pounded cumin
- Dried ginger powder
- Finely chopped spinach or cooked spinach puree
- Dried mint powder or freshly chopped mint
- Tomato puree
Method
In a large bowl combine all the ingredients and knead by adding little water at a time, till it becomes stiff dough. Let the dough rest covered for fifteen minutes and knead again. Divide the dough into twenty equal portions. Roll out the each ball into very thin circles by dusting on flour as and when required to prevent sticking to the base.
Heat an iron skillet in medium high heat; add one rolled out portion of the dough. Once you notice a few air pockets popping out flip the rolled dough. Smear a teaspoon of oil around it and using a wooden press do a press and turn motion not allowing the dough to develop air pockets. Continue this pressing and turning for a few minutes on medium heat. Flip over continue the press and turn motion on medium heat until fully crisp. Take off from heat and place it on a flat plate. Continue the same with the other rolled out portions and stack them one on top of the other. Once cooled completely store the Khakras an air tight container. These Khakras stay fresh outside for about two weeks and refrigerated for about a month.
Note: The pressing can be done with a wooden press or a thick cotton cloth or something else in your kitchen that will work as a press.
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Comments
The English is simple, the description is easy to understand and the explanation stresses on the finer points, giving a first timer the confidence needed to successfully make a perfect Khakra at the very first attempt, instead of learning from mistakes.
Yours is the best site for vegetarian recipes. I have been checking your sites nearly every other day. I realise u are from tamil nadu, but looking at the amount of Gujarati Dishes' recipes (with proper gujarati names) you've put up, I am startin to want more..
I must suggest you should put up recipes for tameta sev nu shaak and mohan thaal.. i m sure people gonna like it a lot
i like Khakra but i think please i want make the khakra's different types please send the information of this. send contact please.