Masala Khakhra, Whole Wheat Masala Khakhra Recipe
by Tarla Dalal
Added to 209 cookbooks
This recipe has been viewed 233337 times
Masala Khakhra, 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.
- Combine all the ingredients and knead into a soft dough without using any water.
- Divide the dough into 4 equal portions and roll out each portion into a very thin round of 175 mm. (7") diameter using a little whole wheat flour for rolling.
- Heat a non-stick tava (griddle) and cook each khakhra on a slow flame till pink spots appear on both the sides.
- Continue cooking the khakhra on a slow flame, while pressing with a folded muslin cloth, till it turns crisp and brown from both the sides.
- Cool and store in an air-tight container.
Nutrient values (Abbrv) per khakhra
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