bajra khakhra recipe | Indian style bajra til khakhra | bajre ka khakhra | healthy snack - bajra khakhra |

by Tarla Dalal

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बाजरा खाखरा रेसिपी | बाजरा तिल खाखरा | बाजरे का खाखरा | स्वस्थ नाश्ता - बाजरे का खाखरा - हिन्दी में पढ़ें (Bajra Khakhras in Hindi)

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bajra khakhra recipe | Indian style bajra til khakhra | bajre ka khakhra | healthy snack - bajra khakhra | with 35 amazing images.

bajra khakhra is a nutritious and flavourful Indian snack packed with irresistible texture and flavour. Learn how to make Indian style bajra til khakhra.

Bajre ka khakhra is an interesting variation to wheat flour khakhra which has bajra flour as its main ingredient paired with small quantities of wheat flour. Bajra along with sesame seeds make these khakhras a good source of iron – a key nutrient required to supply oxygen to all parts of the body.

To make bajra khakhra, combine the bajra 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 on a floured surface 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 of the rolled out dough. 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.

Perfectly spiced with ginger, garlic and green chilli paste, these crispy Indian style bajra til khakhra are a perfect pick me up snack for any time of the day. Pregnant women in their first trimester can include this dry snack for breakfast to ease morning sickness. Make these in large batches so that you can have them in the mornings whenever you have the urge to eat something.

Bajra is also a rich source of magnesium which improves insulin response which is good for Diabetics and maintains heartbeat which benefits the heart. These healthy snack - bajra khakhras are cooked with ghee, but if you make them without too much ghee they are suitable for – diabetics, weight loss, PCOS, heart patients and even cancer patients.

Tips for bajra khakhra. 1. Rolling these khakhras is slightly difficult so roll them with light hands and less pressure. 2. Cook them only on a slow flame to achieve the necessary crispiness. 3. Before storing them ensure to cool completely. Even slight warmth remaining in the khakhras might make them soggy.

Enjoy bajra khakhra recipe | Indian style bajra til khakhra | bajre ka khakhra | healthy snack - bajra khakhra |
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Bajra Khakhras recipe - How to make Bajra Khakhras

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Preparation Time: 10 mins Cooking Time: 25 mins Total Time: 35 mins 7Makes 7 servings
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Ingredients

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

Method

For bajra khakhras

To make bajra khakhras, combine the bajra 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 on a floured surface into a 125 mm. (5") diameters thin circle.
Cook on a hot tava (griddle) on both the sides with a little ghee until pink spots appear on top of the rolled out dough.
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 the bajra khakhras in an air-tight container.

Tips

You can also add 1 to 2 tablespoons of finely chopped methi leaves (fenugreek) into the dough to make Bajra Methi Khakhras.

Bajra Khakhras recipe with step by step photos

Like bajra khakhra

Like bajra khakhra recipe | Indian style bajra til khakhra | bajre ka khakhra | healthy snack - bajra khakhra | which are popular Gujarati dry snacks. They are thin, crispy and generally healthy as they are roasted on the tava without the use of fat or just minimal fat. The khakhra dough can be made with a myriad of flour, leafy greens, spices and condiments. You can make them in quantity and stored in a container. Also, they stay fresh for a long time and can be carried along. Infact, they are a perfect travel food too. Check out this collection of Khakhras recipes. Below are some of my personal favorite khakhra recipes:

Dough for bajra khakhra

To make the dough for bajra khakhra recipe | Indian style bajra til khakhra | bajre ka khakhra | healthy snack - bajra khakhra | in a deep glass bowl put 1/2 cup bajra (black millet) flour. Bajra flour : Bajra flour is high in protein and is a complete protein for vegetarians when combined with dal. So as a Vegetarian, include bajra in your diet. Bajra is a great option for those on a gluten free diet. Bajra is rich in Magnesium which improves insulin response by lowering insulin resistance which is good for Diabetics and healthy heart but to be had in restricted quantity and had with low fat curds or raita to minimise the carb impact. See here for the 18 benefits of bajra flour and why you should have it.
Add 2 tbsp whole wheat flour (gehun ka atta). Whole wheat flour is excellent for diabetics as they will not shoot up your blood sugar levels as they are a low GI food. Whole wheat flour is rich in Phosphorus which is a major mineral which works closely with calcium to build our bones. Vitamin B9 helps your body to produce and maintain new cells, especially increase red blood cells. See detailed 11 benefits of whole wheat flour and why it's good for you.
Add 1/2 tsp ginger-garlic (adrak-lehsun) paste.
Add 1/4 tsp green chillies , finely chopped.

Add 1/2 tsp sesame seeds (til).
Add 1/4 tsp turmeric powder (haldi).
Add 1 tsp oil.
Add salt to taste.
Add enough warm water to make a firm dough. We have used approx 1/4 cup of water first and then added 2 tablespoons more of water.

Mix well.
Knead well into a firm dough.

How to make bajra khakhra on tava

To make the handmade bajra khakhra, divide the dough into 7 equal portions.
Sprinkle a little flour on the rolling surface.
Take a portion of the dough and flatten it between your palms.

Roll out a portion of the dough into a 75 mm. (3") diameter thin circle, using a little whole wheat flour for rolling.
Then further roll the dough into a 125 mm. (5") diameter thin circle, using a little whole wheat flour for rolling.
Heat a non-stick tava (griddle). Place the rolled out Khakhra dough on it and cook on one side for a few seconds. Flip and cook the Khakhra on the other side.
Apply ¼ tsp of ghee on both sides. Ghee can be swapped with oil if you want.
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 sides.

Repeat for the remaining to make 6 more bajra khakhras | Indian style bajra til khakhra | bajre ka khakhra | healthy snack - bajra khakhra | .
Cool and store the bajra khakhras in an air-tight container.

How to make bajra khakhra in khakhra press

There are many khakhra press available in the market they range from 1800 to 2500 approx. we have used this machine. This is the preferred way to make bajra methi khakhra made with khakhra press.
This is how it looks from inside.
To make the handmade bajra khakhra, divide the dough into 7 equal portions.

Sprinkle a little flour on the rolling surface.
Take a portion of the dough and flatten it between your palms.
Roll out a portion of the dough into a 75 mm. (3") diameter thin circle, using a little whole wheat flour for rolling.
Further roll the dough into a 125 mm. (5") diameter thin circle, using a little whole wheat flour for rolling. Make sure you do not roll it bigger than this mentioned size as it will tear and if very thin also the khakhra on cooking will get burnt.
Heat the khakhra press till hot. But make sure it is not red hot.

Place the rolled khakhra in the khakhra press.
Close the lid and cook for 10 seconds. We want it to be cooked very lightly.
Flip and cook again for 10 seconds apply ¼ tsp of ghee on each side.
Cook and keep flipping 4 to 5 times. Or else the khakhra will get burnt and give a bitter taste. To make khakhra in the press is easier as it cooks evenly from all the sides and is easier.
Repeat to make 6 more bajra khakhras | Indian style bajra til khakhra | bajre ka khakhra | healthy snack - bajra khakhra |