1 cup flour
salt to taste
3 tbsp. ghee
Sieve flour and salt.
Knead a soft pliable dough.
Cover and keep aside for 30 minutes.
Divide portions into 1/3 size of pingpong balls.
Mould into a pattie, roll as thin as possible (wafer thin is good).
Use dry flour for dusting while rolling.
If you are not very fast, spread a clean bedsheet and put each round on
it, as you roll.
Finish with all the dough.
Heat griddle and roast each round on it, lightly, on both sides.
Apply some ghee, rubbing two rounds against each other to coat both on
Pile up, and cool for 10 minutes.
make the khakhras:
Put one semiroasted round on warm griddle.
Use a thick, kitchen towel to press.
On low flame, press and roast, lightly moving it on griddle in a
When one side is light golden and specky, flip and repeat for other
Repeat with all rounds. Pile onto a cloth as done.
Cool thoroughly before storing in an airtight container.
Serve with peanut chutney (refer index), or any other chutney or masala.
Drizzle a little melted ghee over khakhra, sprinkle chaat masala, or
sandwich masala, and serve with tea.
Variation: One may
add some masalas, or chillipowder, cuminpowder,etc. to flour while kneading,
to Make masala khakhras.
Time saver: Khakhras
can be prepared in advance, and stored for weeks ahead. This way you can plan
It for quite a few days ahead. One may even use the khakhra roasting machine
to make the crisp khakhras, after rotis are Done and semiroasted. It is
commercially available in India. Making time: Khakhras: 45 minutes
Makes: 20-24 khakhras
Shelflife: 3 weeks (approx.)
Nutritive value per khakhra