Khakhra is a crusty and crispy Gujarati recipe rich in protein, vitamins, iron, and
Various ways to prepare khakhra
In a traditional way:
Traditionally the khakhra’s are prepared just with whole wheat flour (
To prepare Crispier Khakra’s:
You can add 4-5 tbsp of oil or ghee to the Khakhra dough to prepare crispier and tastier
To prepare masala (spicy) Khakhra’s
In the above prepared crispier khakhra’s you can also add various spices to make it more lip-smacking and delicious. In the
How to Eat Khakhra’s
Usually, Khakhra is eaten with a spread of white butter over it and a sprinkle of salt and chilli powder. Masala Khakhras can be eaten with or without butter too.
As a Healthy Tea Time Snack:
When hunger strikes this, delicious snack is the best rescue and can be eaten with tea and without tea. This tea and khakhra combo are so good that I can’t even tell you. You have to try this and experience yourself. You can prepare dozens of khakhra’s in advance and store them in an airtight container. This beautiful recipe will keep khakhra’s fresh for more than 15 days or so.
Kids:
For kids, this can be the most healthy and tasty snack ever. If your kids don’t eat roti then no worries put this khakhra infront of them and they’ll finish it in no time. One khakhra is as good as one roti. You can also try making different versions of it and see for yourself what works best for them.
Travel:
As the khakhra is the best staple food of Gujarat and can be kept fresh for up to 15 -20 days therefore it is the best travel companion. Masala Khakhras are even better companion because butter and spice addition is not required over them. Just grab one while feeling hungry and that mid-meal hunger is sorted out 🙂
Storage and Usage Time
Store the khakhra’s in an airtight container and these
Nutrient value and Calorie per Khakhra
There are around 60 calories in 1 plain khakhra where fat content is 0.66 grams, carbs are 13.01
| Prep Time | 5 minute |
| Cook Time | 15 minute |
| Passive Time | 15 minute |
| Servings |
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- 1 cup whole wheat flour (gehun ka aata)
- 1 tsp salt
- water (to knead dough)
Ingredients
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- Combine whole wheat flour, salt and water in a deep bowl and knead into a soft dough.
- Cover with a lid or cloth and keep aside for 15 minutes.
- Divide the dough into 6-8 equal portions and roll out each portion into the round thinnest roti possible. Use a little whole wheat flour for rolling.
- Heat a non-stick tava (griddle) and cook khakhra on the slow flame from both sides.
- Continue to cook khakhra on the slow flame from both sides, while pressing with the help of folded muslin cloth until crisp and little brown spots appear.
- Prepare similarly the remaining khakhras and let the khakhras get cooled and store them in an airtight container.
Am a south Indian and this recipe is totally new to me! Your pics tempting me to try! Thanks for sharing.
I’m glad you loved it 🙂