Soya Sesame Khakhra
by Tarla Dalal
Added to 12 cookbooks
This recipe has been viewed 15113 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
REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.
If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.
Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.