Photo: Billjones94 · CC0 · Wikimedia Commons

Gujarat · Snack

Khakhra

Traditional 7. Khakhra recipe

🧺 Ingredients

• Whole wheat flour: 150g (¾ cup + 2 tbsp)
• Salt: 4g (¾ tsp)
• Turmeric powder: 1g (⅛ tsp)
• Red chili powder: 2g (⅜ tsp)
• Carom seeds (ajwain): 3g (½ tsp)
• Oil: 20ml (1.5 tbsp) + extra for rolling
• Water: 80ml (⅓ cup) approx
• Asafoetida (hing): pinch
• Whole wheat flour: 30g (2 tbsp)
• Oil: 10ml (½ tbsp)
• Turmeric: 1g (⅛ tsp)
• Red chili powder: 1g (⅛ tsp)
• Salt: 2g (⅜ tsp)

👩‍🍳 How to make Khakhra

1. *Dough:*
2. In bowl, mix wheat flour, salt, turmeric, red chili, ajwain, and asafoetida.
3. Add 20ml oil. Rub in with fingers until breadcrumb texture.
4. Add water gradually, kneading into smooth, soft dough.
5. Knead for 3 minutes. Cover with damp cloth. Rest 20 minutes.
6. *Dry filling mixture:*
7. Mix 30g flour, 10ml oil, turmeric, chili, and salt in small bowl. Should look like wet breadcrumbs.
8. *Rolling & cooking:*
9. Divide dough into 8-10 portions. Roll each into ball.
10. On lightly oiled surface, roll first ball into thin circle (20cm diameter, 2mm thick).
11. Brush lightly with oil. Sprinkle 10g dry filling mixture evenly.
12. Starting from one edge, tightly roll the dough into a log. Keep rolling tight.
13. Coil the log into a spiral. Flatten slightly.
14. On oiled surface, re-roll the coiled dough into thin, even circle (18-20cm diameter, 2-3mm thick).
15. Heat a skillet (non-stick preferred) on medium-high heat (1 minute) until very hot.
16. Carefully place rolled khakhra on hot skillet. Fry 1 minute until bottom has light golden spots and is crispy.
17. Flip. Fry other side 1 minute until golden spots appear and it's crispy throughout.
18. Flip once more. Fry 30 seconds to ensure all moisture is removed.
19. Total frying time per khakhra: 2.5-3 minutes.
20. Remove to wire rack to cool. It will harden and become very crispy as it cools.
21. Color: Light golden with brown spots
22. Sound: Crispy, breaks when bent
23. No soft spots (all moisture removed)
24. Very lightweight

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