Crispy Homemade Masala KhakhraVeg
Enjoy the authentic taste of these crispy, thin, and spiced snacks perfect for a light hunger or tea time. This traditional flatbread is crafted with nutritious whole wheat flour, gram flour, and a blend of aromatic spices like carom seeds, cumin, and dried fenugreek. They are roasted slowly until they achieve a satisfying, papad-like crunch. Store them in an airtight container to keep them fresh for over a week for a quick, wholesome, and flavor-packed snack anytime.
Ingredients
1 cup Whole Wheat Flour
2 tbsp Gram Flour (besan)
1 tbsp Kasuri Methi Powder
1 tsp Carom Seeds (Ajwain)
1 pinch Asafoetida Powder (Hing)
1 tsp Turmeric Powder
1 tsp Cumin Seeds
1 tsp Red Chilli Powder
1 piece Green Chilli (chopped)
1 tsp Salt
2 tsp Oil
2 tsp Water
1 cup Milk
Instructions
1
Combine the wheat flour, gram flour, and all spices in a bowl. Add 2 tsp of oil and mix well.
2
Gradually add milk to knead the mixture into a firm dough. Cover and rest for 20 minutes.
3
Grease your hands with oil and knead the dough briefly. Divide it into 10 equal portions.
4
Roll each portion into a very thin circular shape using dry flour to prevent sticking.
5
Heat a tawa on medium flame. Place the rolled dough on it.
6
Once small bubbles appear and the bottom is light brown, flip the khakhra.
7
Use a clean cotton cloth or a small bowl to press the khakhra firmly against the tawa, cooking on low heat until it becomes crisp and develops brown spots on both sides.
8
Repeat the process for all portions. Allow to cool completely before storing in an airtight container for up to 8 days.
