Masala Khakhra is a mouth-watering Indian flatbread,crispy and oozing with spicy flavours, this Gujarati dish makes for a great breakfast, snack, and travel food.Khakra can be made very easily with very less amount of ingredients required. I often prepare this in advance when I’m travelling and carry in air tight containers so I don’t have to worry aboout food quality while my journey. This can be made earlier and kept in air tight containers for later use when you have a busy schedule or simply not in a mood to cook as they stay fresh for upto 2 weeks. To increase the shelf life you can put them in refrigerator and savour them for upto a month. Enjoy these khakhra with some raita or achaar.
- fenugreek leaves chopped 1/2 cup (optional)
- 1 cup whole wheat flour
- 2 tbsp gram flour
- 1 tsp cumin seeds
- 1 tsp chilli powder
- pinch of turmeric powder
- pinch of asafoetida
- 1 tbsp oil
- milk for kneading dough( approx 3-4 tbsp)
- salt to taste
You can flavour them up as per your taste and imagination with different ingredients as well.
RECIPE FOR MASALA KHAKHRA:-
- Combine all the ingredients and knead into a soft dough without using any water, you may add more milk if needed for kneading.
- Divide the dough into 9-10 small portions and roll them out into very thin round shapes, use wheat flour for rolling.
- Heat the non stick pan and cook each khakhra on a low flame till pink spots appear.
- Using a folded muslin cloth press and keep cooking the khakhras on low flame till they turn crispy and are golden-brown in colour.
- Let them cool and store in air tight container.
NUTRITION CHART FOR THE RECIPE:-
Khakhra is a low calorie snack made with very less amount of oil and no unsaturated fats. Fenugreek being rich in Vitamin B6, iron, magnesium and antioxidants makes khakhra a healthier alternative to conventional snacks.