by Tarla Dalal
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Spicy sesame and whole wheat khakhras. I usually make a large batch of these and store them in an air-tight container for those hungry times. They will stay well for several days.
You can enjoy them with a hot cup of tea and a spicy pickle of your choice. Omit all the masalas to make plain (or "sada") khakhras . These khakhras can be cooked using ghee or dry roasted to make fat-free or low calorie khakras.
- Combine the whole wheat flour, sesame seeds , turmeric powder, chilli powder, oil and salt in a deep bowl and knead into a soft dough using enough warm water.
- Divide the dough into 6 equal portions.
- Roll out a portion into a 150 mm. (6") diameter thin circle using a little whole wheat flour for rolling.
- Heat a non-stick tava (griddle) and place a roti on it and cook on both sides for a few seconds and cook on a slow flame until crisp using little pressure with help of a muslin cloth or with a khakhra press.
- Repeat steps 3 to 5 to make 5 more khakhras.
- Allow them to cool completely, store in an air-tight container. Use as required.
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