If you have Gujarati friends or neighbors or if you’ve traveled long distance by train with Gujarati co-passengers it’s highly unlikely that you’ve not eaten Khakhra. Khakhra is a crunchy roasted Indian bread, which is served as snacks. It’s a savior on long travels, because its shelf life is almost 1 month if stored well. I’ve known my vegetarian friends traveling to China taking loads of Khakhra to keep them going, since good vegetarian food is hard to get there. It’s made of wheat flour and little or no oil mixed with other spices or ingredients like cumin, fenugreek leaves etc. I learnt this recipe from my Gujarati neighbor and it was a delight to watch her roasting the Khakhras on the pan. Khakhra machines are available too these days, but since I’ve learnt first hand how to make these on a pan, I’ve given the same procedure in this post.
- 250 gm wheat flour
- 1 tsp cumin powder
- ½ tsp black pepper powder
- Water for mixing
- 2-3 tbsp parboiled fenugreek leaves
- 1/2 cup ghee
- Salt to taste
- 1 pinch turmeric powder
- Mix the flour, salt, cumin powder, fenugreek leaves, pepper powder and turmeric with water to make stiff dough.
- Divide the dough into small balls and roll out each ball into a thin chapatti with the help of a little dry flour.
- Roast each chapatti lightly on both the sides and keep them aside
- Now one by one re- roast each chapatti by pressing it down on the pan with a piece of clean cloth till it is crisp and golden brown from both the sides.
- Cool and store in an airtight container.
Preparation time: 30 minutes
Makes: 15 Khakhras.