Pav Bhaji Khakhra, Zero Oil
by Tarla Dalal
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Added to 18 cookbooks
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- Combine all the ingredients in a deep bowl, mix well and knead into a soft dough using enough water.
- Divide the dough into 12 equal portions.
- Roll out a portion of the dough into a 150 mm. (6") diameter thin circle, using a little whole wheat flour for rolling.
- Heat a concave non-stick tava (griddle) and cook the 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 khakhra press or a folded muslin cloth, till it turns crisp and golden brown spots appear on both the sides.
- Cool and serve or store in an air-tight container.
Nutrient values (Abbrv) per khakhra
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