Masala Khakhras

by Tarla Dalal

Masala Khakhras are popular snack made with sesame and whole wheat.

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Accompaniments

Grape Lassi
Low Calorie Green Chutney
Tomato Chutney

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Spicy cumin 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 stay well for several days and make an ideal low calorie snack for you and your family. With a little imagination and a wee bit of effort, you can spice them differently or even experiment with different kinds of flours like jowar, bajra to make delicious low calorie munchies.

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Preparation Time: 10 mins.
Cooking Time: 15 mins.
Makes 4 khakhras.
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Ingredients

1/2 cup whole wheat flour (gehun ka atta)
1 tsp besan (Bengal gram flour)
1/4 tsp cumin seeds (jeera)
1/8 tsp chilli powder
a pinch of turmeric powder (haldi)
a pinch of asafoetida (hing)
4 tbsp low fat milk
1 tsp oil
salt to taste

Method

Mix all the ingredients and knead into a soft dough.
Divide the dough into 4 equal portions and roll out each portion into a very thin round of 150 mm. (6") diameter using a little flour.
Cook each khakra on a hot tava (griddle) on both sides until brown spots appear on the surface.
With the help of a folded muslin cloth, press the khakra from all the sides and cook over a slow flame till it is crisp.
Store in an air-tight container.

Nutrient values per khakhra