Masala Khakhra
A classic Gujarati snack, these thin, crispy whole wheat crackers are spiced with turmeric, chili, and ajwain. Perfect for munching on with your evening tea or as a light, crunchy bite anytime.
For 4 servings
4 steps. 40 minutes total.
- 1
Step 1
- a.Prepare the Dough
- b.In a large mixing bowl, combine atta, besan, turmeric powder, red chili powder, ajwain, sesame seeds, crushed kasuri methi, and salt. Mix well.
- c.Add 2 tbsp of vegetable oil to the flour mixture. Rub the oil into the flour with your fingertips until it resembles coarse breadcrumbs. This process, called 'moyan', is key for crispiness.
- d.Gradually add lukewarm water, a little at a time, and knead to form a firm and stiff dough. The dough should be tighter than regular chapati dough.
- e.Cover the dough with a damp cloth and let it rest for 20 minutes.
- 2
Step 2
- a.Divide and Roll the Khakhras
- b.After resting, knead the dough for another minute until smooth.
- c.Divide the dough into 16 small, equal-sized balls.
- d.Take one ball, dust it lightly with dry atta, and roll it into a very thin circle, about 6-7 inches in diameter. The key to a crispy khakhra is to roll it as thinly and evenly as possible without tearing.
- 3
Step 3
- a.Roast the Khakhras
- b.Heat a tawa (flat griddle) on medium-low heat.
- c.Place the rolled khakhra on the hot tawa. Cook for about 30 seconds, or until tiny bubbles appear. Flip it over.
- d.Cook the other side for another 30 seconds. At this stage, the khakhra is only partially cooked.
- e.Reduce the heat to the absolute lowest setting. Flip the khakhra again.
- f.Using a folded clean cotton cloth, a spatula, or a wooden khakhra press, gently press down all over the surface of the khakhra, especially the edges, while rotating it continuously. This helps to cook it evenly and remove all moisture.
- g.Cook for 1-2 minutes, then flip and repeat the pressing process. Continue flipping and pressing until the khakhra is stiff, crisp, and has light golden-brown spots on both sides.
- h.In the last 30 seconds of roasting, you can brush a tiny amount of ghee on both sides for extra flavor and crispness.
- 4
Step 4
- a.Cool and Store
- b.Once perfectly crisp, remove the khakhra from the tawa and place it on a wire rack or a cotton cloth to cool completely. It will become even crispier as it cools.
- c.Repeat the rolling and roasting process for all the remaining dough balls.
- d.Once all khakhras are completely cool, store them in a clean, dry, airtight container. They will stay fresh for up to 3 weeks.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1The dough must be stiff. A soft dough will result in soft, chapati-like khakhras.
- 2Rolling the khakhra uniformly thin is the most crucial step for achieving the perfect crispiness.
- 3Roast on a very low flame to ensure the khakhra cooks through and becomes crisp without burning.
- 4Consistent pressing with a cloth or press is essential to remove all moisture and prevent the khakhra from puffing up like a chapati.
- 5Ensure the khakhras are completely cool before storing them in an airtight container to maintain their crispness.
Adapt it for your goals.
Methi Khakhra
Increase the amount of kasuri methi to 2-3 tablespoons for a more pronounced fenugreek flavor.
Jeera KhakhraJeera Khakhra
Replace ajwain and sesame seeds with 1.5 teaspoons of cumin seeds (jeera).
Garlic KhakhraGarlic Khakhra
Add 1 teaspoon of finely minced garlic or garlic powder to the dough for a pungent twist.
Gluten Free KhakhraGluten-Free Khakhra
For a gluten-free version, use a mix of jowar (sorghum) flour and bajra (pearl millet) flour instead of whole wheat flour. You may need a binding agent like psyllium husk.
Why this is on our healthy list.
Rich in Dietary Fiber
Made primarily from whole wheat flour (atta), khakhra is a good source of dietary fiber, which aids in digestion, promotes a feeling of fullness, and helps maintain stable blood sugar levels.
Aids Digestion
The inclusion of spices like ajwain (carom seeds) and turmeric is beneficial for digestion. Ajwain is traditionally used to relieve gas and indigestion.
Low-Fat Snack
Since khakhras are roasted on a tawa with minimal oil or ghee, they are a much healthier, low-fat alternative to deep-fried snacks like chips or pakoras.
Source of Complex Carbohydrates
The whole grains provide complex carbohydrates, which release energy slowly, keeping you energized for longer periods without causing sharp spikes in blood glucose.
Frequently asked questions
One homemade Masala Khakhra contains approximately 75-80 calories, making it a relatively light and healthy snack option compared to deep-fried alternatives.