Soya Sesame Khakhra
by Tarla Dalal
Added to 12 cookbooks
This recipe has been viewed 14708 times
These crisp, oil-free Khakhras will keep you going, right up till lunch. It abounds in all the nutrients except the fat, which is one of the culprits of acidity.
- Combine all the ingredients together in a bowl and knead into a firm dough using water as required. Keep aside for 10 to 15 minutes.
- Divide the dough into 6 equal portions and roll out each portion into large thin circles of 150 mm. (6") in diameter.
- Heat a non-stick pan and cook each circle over a low flame pressing from all sides with a cloth to make the khakhras crisp.
- Cool and store in an air-tight container.
Nutrient values (Abbrv) per khakhra
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