Different Types of Khakhras

Different Types of Khakhras

Khakhra is a thin savoury whole wheat cracker that is popular in Gujarat and Rajasthan and is popularly eaten as a snack. You will find homemade Khakras in every household, which is served along with your evening tea or coffee as a snack.

They are made just like Roti and cooked on a griddle on low heat until they become nice and crisp. These whole wheat Khakhra are flavoured with Kasuri Methi that adds a beautiful flavour in these plain Khakhras. Eating Khakhras is a savoury treat especially in Gujarati homes and in houses up north as well. You can eat a thin and crisply made khakhra with curd, gravies and even different spreads such as Indian chutneys, peanut butter, yoghurt-based spreads and so much more.

Let’s take a look at the different Khakhra recipes that one can possibly enjoy since this delicious Gujarati delicacy is extremely dynamic and can be made with several different ingredients and flavours.

Methi Khakhra

Ingredients

• 2 cups Whole Wheat Flour
• 2 tablespoons Methi Leaves (Fenugreek Leaves) , finely chopped
• 1/4 teaspoon Red Chilli powder
• 1/4 teaspoon Asafoetida (hing)
• 1/2 teaspoon Turmeric powder (Haldi)
• 2 tablespoons Sunflower Oil, more for making the khakra
• Salt, to taste
• Dry ginger powder
• Spinach Leaves (Palak), cooked & pureed
• Mint Leaves (Pudina), dried or fresh

Instructions

• To begin making the Gujarati Methi Khakhra Recipe, we will first make the dough. In a large bowl, combine the whole wheat flour, fenugreek leaves, red chilli powder, asafoetida powder, turmeric powder, oil and salt to taste.
• Knead by adding little water at a time, till it becomes stiff dough. Cover and let the Khakra dough rest for fifteen minutes and knead again. Divide the dough into twenty equal portions.
• Roll out 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 Khakra 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 the Khakra is completely crisp.
• Take the Khakhra off from heat and place it on a flat plate. Continue the same with the other rolled out portions of the Khakra dough and stack the Khakra one on top of the other.
• Once the Khakhra is cooled completely store the them in an airtight container. These Khakras stay fresh outside for about two weeks and refrigerated for about a month.
• Serve Gujarati Khakhra Recipe along with Jowar Dhani Chivda and Masala Chai for your tea time snacks.
  

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Jeera Khakhra

Ingredients

• Wheat flour – 1 cup
• Cumin seeds – ½ teaspoon
• Oil – ½ teaspoon
• Salt – as required
• Water – as required

Instructions

• To make jeera khakhra, in a bowl take wheat flour, add salt, cumin seeds, oil in it and knead this into a slightly tight dough by adding water gradually.
• Keep it aside for 10 minutes.
• Make balls and roll out into very thin chapatis.
• Heat a thin ‘tawa’ and roast each chapati by applying little ghee on both sides till light golden colour.
• Fry all the chapatis in the same manner and keep aside.
• Place a ‘heavy tawa’ on fire.
• When it becomes hot put a prepared chapati on top and using a muslin cloth press on top of chapati giving pressure evenly and at the same time roll chapati in round motion constantly till it is well browned.
• Turn over once and repeat the same process till chapati becomes crisp.
  

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Masala Khakhra

Ingredients

• Whole wheat flour (atta) 1 cup
• Refined flour (maida) 1 cup
• Garam masala powder 1 teaspoon
• Oil 2 tablespoons
• Water or warm milk as required
• Ghee 4 teaspoons
• Salt to taste

Instructions

• Sieve together wheat flour, refined flour, salt and garam masala powder into a bowl.
• Add oil, enough water or milk and knead to make a soft dough.
• Divide the dough into eight balls and roll out each ball into very thin chapatis.
• Heat a thick tawa, put the chapatti on it and roast on slow heat.
• Apply a little ghee on both sides.
• Turn and hold it down with a wooden press.
• When it is crisp and light brown in colour on both the sides, it is done.
• Remove, allow masala khakhra to cool and store in an airtight container carefully as it is very crisp and may break.
  

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Mangroli Khakhra

Ingredients

• 2 cup wheat flour
• 4 tbsp oil
• 1 tbsp cumin seeds
• 1 tbsp black pepper
• 1 tsp turmeric powder
• Pinch asafoetida
• to taste Salt
• as needed Ghee for roasting
• as needed rice flour for rolling & spreading
• as needed Oil

Instructions

• Knead medium dough by adding salt, turmeric powder, asafoetida, cumin seeds, black pepper & oil in wheat flour
• Divide dough in equal parts. Take one part roll little, apply oil & sprinkle rice flour evenly on it.
• Now cover from all sides to centre, seal and make proper ball & roll it again. This khakhra should be roll little thick then regular khakhra.
• Heat the skillet, cook khakhra from both sides on slow flame by adding ghee & with the help of wooden press.
• Once it cools down, store it in air tight container.
  

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Plain Khakhra

Ingredients

• Wheat flour – 2 cups
• Salt (powdered) – ¾ teaspoon (optional)
• Water (for mixing the dough) – as required
• Ghee – as required

Instructions

• Mix wheat flour with enough water to a stiff dough.
• Knead well for few minutes.
• Make balls and roll out into very thin chapatis.
• Heat a thin ‘tawa’ and roast each chapati by applying little ghee on both sides till light golden colour.
• Fry all the chapatis in the same manner and keep aside.
• Place a ‘heavy tawa’ on fire.
• When it becomes hot put a prepared chapati on top and using a muslin cloth press on top of chapati giving pressure evenly and at the same time roll chapati in round motion constantly till it is well browned.
• Turn over once and repeat the same process till chapati becomes crisp.

We hope you enjoy these 5 easy to recreate khakhra recipes for yourselves and your loved ones. Remember to make plenty of the in bulk and then store them in a cool dry container for days and days of endless evening snacking on this thin and yummy delicacy.