Nachani and Bajra Khakhras

by Tarla Dalal

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Crispy snack that is full of iron and fun! An excellent munchie especially for pregnant women, as iron rich nachni and bajra are good for the baby's growth.

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Preparation Time: 10 mins.
Cooking Time: 25 mins.
Makes 7 khakhras.
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Ingredients

1/4 cup bajra (black millet) flour
1/4 cup ragi (nachni / red millet) flour
2 tbsp whole wheat flour (gehun ka atta)
1/2 tsp ginger-garlic (adrak-lehsun) paste
1/4 tsp finely chopped green chillies
1 tsp sesame seeds (til)
1/4 tsp turmeric powder (haldi)
1 tsp oil
2 tsp ghee for cooking
salt to taste

Method

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

Nutrient values per khakha