Dill Khakhra with Aachari Dip


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Suggested serving size for 100 calories: 2 khakhras with 1/3 cup of dip

whole wheat and dill khakhras become interesting with this deliciously chilled low-fat curd dip enhanced with delectable spices. Prepare in advance, enjoy at leisure.

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Makes 6 khakhras
Show me for khakhras


Ingredients

Method
For the khakhras

  1. Combine all the ingredients and knead into a firm dough using enough water. Keep aside for 10 to 15 minutes
  2. Knead again till smooth and divide the dough into 6 equal portions.
  3. Roll out a portion of the dough into a 100 mm. (4”) diameter thin circle, using a little wheat flour for rolling.
  4. Cook it on a tava (griddle), over a low flame pressing each side with a muslin cloth till brown spots appear on both the sides and the khakhra becomes crisp.
  5. Repeat with the remaining dough portions to make 5 more khakhras.
  6. Cool and keep aside.

For the achaari dip

  1. Heat the oil in a small non-stick pan, add the fenugreek seeds, mustard seeds, cumin seeds, fennel seeds and onion seeds.
  2. When the seeds crackle, add the asafoetida and sauté on a medium flame for a few seconds.
  3. Remove from the flame and keep aside to cool.
  4. Combine the roasted spices, coriander, green chillies, salt and sugar and blend in a mixer to a fine paste using little water.
  5. Pour it into a bowl, add the curds and whisk well.
  6. Keep refrigerated for at least 1 hour.

How to serve

  1. Serve the dill khakhras with chilled aachari dip.
RECIPE SOURCE : 100 Calorie SnacksBuy this cookbook
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