whole wheat khakhra | Gujarati whole wheat khakhra | healthy whole wheat khakhra |
by Tarla Dalal
Added to 22 cookbooks
This recipe has been viewed 177724 times
whole wheat khakhra | Gujarati whole wheat khakhra | healthy whole wheat khakhra | with 14 amazing images.
whole wheat khakhra, a famous Gujarati dry snack is made from whole wheat flour, salt, oil and water. The dough is rolled out and cooked on a tava with pressure applied till crisp.
For a healthy quick snack idea, we like whole wheat khakhra as it is made out of 100% whole wheat flour. 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.
Gujarati whole wheat khakhras are are healthy, quick to make and go with curds, chutney, Jeera Aloo and Methia Keri, Koro Sambhar. Basically healthy whole wheat khakhra is a crispy version of Indian roti.
Enjoy how to make whole wheat khakhra | Gujarati whole wheat khakhra | healthy whole wheat khakhra recipe with detailed step by step photos below.
- To make the whole wheat khakhras, combine the whole wheat flour, salt and oil in a deep bowl and knead into a soft dough using enough water. Cover it with a lid and keep aside for 15 minutes.
- Divide the dough into 6 equal portions.
- Roll a portion of the dough into a 200 mm. (8") diameter circle using a little whole wheat flour for rolling.
- Heat a non-stick tava (griddle) and place a roti on it and cook on both sides for a few seconds.
- Apply ¼ tsp ghee on each side and cook on a slow flame until crisp using little pressure with help of a muslin cloth or with a khakhra press.
- Repeat steps 3 to 5 to make 5 more whole wheat khakhras.
- Allow the whole wheat khakhras to cool completely and store in an air-tight container.
Khakhra ( Whole Wheat) recipe with step by step photos
If you like this whole wheat Khakhra | Gujarati whole wheat khakhra | healthy whole wheat Khakhra, you can try out other Gujarati Snacks like:
To make the dough for whole wheat Khakhra | Gujarati whole wheat khakhra | healthy whole wheat Khakhra, take a deep bowl and put 1 cup whole wheat flour (gehun ka atta) into it.
Add salt to taste to taste.
Add 1 tbsp oil to condition the dough.
Add about 1/2 cup of water. You may require more water depending upon the quality of the flour.
Knead the mixture into a soft dough.
Cover the Khakhra dough with a lid and keep aside for 15 minutes. Resting the dough will llet the gluten strands relax and make the dough more pliable.
To make whole wheat Khakhra | Gujarati whole wheat khakhra | healthy whole wheat Khakhra, divide the dough into 6 equal portions.
Sprinkle a little whole wheat flour (gehun ka atta) on the rolling surface.
Take a portion of the dough and flatten it between your plams.
Roll it into a 200 mm. (8”) diameter circle using a rolling pin. Make sure the Khakhra is thinly and evenly so that it cooks properly on all the sides.
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 ghee.
Cook on a slow flame until crisp using little pressure with help of a muslin cloth or with a Khakhra press. Do not let the Khakhra puff up or else it will not be crispy.
Repeat steps 2 to 7 to make 5 more Khakhras.
Allow the Khakhras to cool completely and store them in an air-tight container.
How long will Whole Wheat Khakhra last? The perfect Indian travel dry food snack is whole wheat khakhra. Pack in an air tight container this healthy whole wheat khakhra will last for a minimum of 15 days.
I carry these whole wheat khakhra on international travel and have them with some methia no masala. That helps me a lot when i crave for Indian food.
Whole Wheat Khakhra - for breakfast and snacks Simple plain whole-wheat khakhras is a famous Gujarati dry snack made by most Gujarati housewives. Once you have learnt the art of rolling, these are very simple to make. All you need is some time and patience to cook them. From healthy individuals to those suffering from diabetes and heart disease, all can enjoy them. But remember to avoid using ghee to cook them, to avoid addition of any excess calories and fat to your diet. Instead benefit from its fiber (2.6 g / khakhra). This will help to control sugar levels and keep cholesterol under check too. Enjoy them for breakfast or snacks!
Aside fron whole wheat khakhra, check out masala khakhra recipe. See detailed step by step masala khakhra. Makes 4 khakhras.
Ingredients for masala khakhra
1/2 cup whole wheat flour (gehun ka atta)
1 tsp besan (bengal gram flour)
1/2 tsp cumin seeds (jeera)
1/2 tsp chilli powder
a pinch of turmeric powder (haldi)
a pinch of asafoetida (hing)
2 1/2 tbsp low- fat milk
1 tsp oil
salt to taste
whole wheat flour (gehun ka atta) for rolling
Method for masala khakhra
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 masala khakhra and store in an air-tight container.
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 whole wheat khakhra, divide the dough into 6 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 200 mm. (8") 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.
There are many khakhra press available in the market they range from 1800 to 2500 approx. we have used this machine.
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 steps 4 to 11 to make the remaining 5 khakhras using khakhra press.
Cool and serve the khakhra made with khakhra press or store in an air-tight container.
Nutrient values (Abbrv) per khakra
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