Khakra is a common teatime snack eaten in Indian households. I have always been a fan of eating store bought khakra so I thought, why not try making it myself? It is so much healthier, fresh and wholesome. To my surprise, it was so easy and fun (albeit a bit time consuming) to make. With this blog, I get the opportunity to push myself to try new techniques, ideas and experiment and share the flavours that I enjoy and love to eat.I went for the classic base of using fenugreek (methi) as I had a lot leftover and I would definitely try out more flavours now that I have mastered the technique.
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Total cook time: 1 hour 30 minutes
Servings: 8 khakras
Ingredients
- 100 gms whole wheat flour + more for dusting
- ¾ cup chopped fenugreek (methi)
- 1 tsp white sesame seeds
- 1 tsp red chilli flakes (or red chilli powder)
- ¼ tsp turmeric powder
- Salt to taste
- 1 tsp oil/ghee for cooking each khakra + 1 tsp in the dough
- Water as required
Method
- In a bowl, mix the ingredients together: whole wheat flour, chopped fenugreek (methi), turmeric powder, white sesame seeds, red chilli flakes (or powder) and salt.
- Add water bit by bit to knead to a semi-soft dough.
- Once the dough is formed, knead for about 3-4 minutes.
- Add 1 tsp oil to coat the dough and let it rest for about 10 minutes.
5. Divide the dough into 8 equal portions.
6. Flatten the dough and dust it with generous amount of flour. To make the khakra you have to roll it thin so you can use more flour to dust as you roll the dough.
7. Roll the dough very thin, turning it over often and dusting flour as required so it does not stick to the base. The dough should be about 1mm thick.
8. Heat a griddle to cook the khakra.
9. Once hot, place the rolled dough on it and partially cook the base. This should take about 30 seconds.
10. Keeping the flame low, add 1 tsp oil/ghee on the top side and flip it over.
11. Using a press or folded cloth, press the khakra until light brown spots begin to appear. This is done to avoid it from fluffing up.
12. Flip it over again and continue to cook the khakra on a low flame using the press/cloth until the khakra is crispy on both sides. You should keep flipping it to avoid the base from burning.
13. Repeat the process for the remaining dough.
14. Enjoy with chai or on its own!
Hope you enjoy this!
Payal
P&K's Food Heaven 