Bajra Khakhras

During your first trimester, it is better to have dry carbohydrates for your breakfast to ease morning sickness. If you are fed up of regular biscuits and breads, try these crunchy khakhras instead. Make these in large batches so that you can have them in the mornings whenever you have the urge to eat something. The addition of til improves the iron content of these khakhras.

Preparation Time: 10 mins.
Cooking Time: 25 mins.
Makes 7 khakhras.
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1/2 cup bajra (black millet) flour
2 tbsp whole wheat flour (gehun ka atta)
1/2 tsp ginger-garlic (adrak-lehsun) paste
1/4 tsp green chillies, finely chopped
1/2 tsp sesame seeds (til)
1/4 tsp turmeric powder (haldi)
1 tsp oil
ghee for cooking
salt to taste

1. Combine the bajra flour, whole wheat flour, ginger-garlic paste, green chillies, sesame seeds, turmeric powder, oil and salt.
2. Add enough warm water and knead well into a firm dough.
3. Divide the dough into 7 equal portions and roll each on a floured surface into a 75 mm. (3") diameters thin circle.
4. Cook on a hot tava (griddle) on both the sides with a little ghee until pink spots appear on top of the rolled out dough.
5. With the help of a folded muslin cloth, press the khakhra from all sides and cook till crisp, over a slow flame.
6. Repeat for the remaining to make 6 more khakhras.
7. Cool and store in an air-tight container.

1. You can also add 1 to 2 tablespoons of finely chopped methi leaves (fenugreek) into the dough to make Bajra Methi Khakhras.