Khakhra is a thin cracker common in the Gujarati and Rajasthani cuisines of western India, especially among Jains. It is made from wheat flour and oil. It is served usually during breakfast. This stuffed masala khakra is a healthy and tasty snack. It is crispy, spicy, flaky, and delicious snack made with wheat flour with the stuffing of besan and some spices. Tastes awesome with Hot Chai or coffee.
Ingredients
For the khakra:
1 cup wheat flour/ gehun ka atta
1 tsp carom seeds/ ajwain
1/2 tsp salt
2 tsp oil/ ghee
For the stuffing:
1 tbsp oil
1/4 tsp hing/ asafoetida powder
1 tsp jeera/ cumin seeds
1 tsp red chilli powder
1/2 tsp garam masala
1/2 tsp coriander / dhaniya powder
1/2 tsp turmeric/ Haldi powder
2 tsp Kasuri methi/ Dried fenugreek leaves
1/2 cup besan/ chickpea flour
1/2 tsp salt
Most of the ingredients that I have used this time are by Healthy Fibres. Their focus is to provide their users with top-notch ingredients which add to the taste.
For example, their Turmeric is made from the turmeric sticks from Assam which have a high curcumin percentage.
Similarly, their Chili powder and Coriander powder are free of chemicals and additives which adds to it being of premium quality.
Procedure
Firstly to make the stuffing heat oil in a pan, put hing, jeera, red chilli powder, turmeric powder,garam masala, coriander powder, Kasuri methi and besan.
Roast these on a low flame till the raw smell of besan goes off.
Add salt and turn off the flame. Transfer the stuffing to a bowl and keep aside.
Take one mixing bowl, put wheat flour, carom seeds, salt and ghee. mix well.
Add water and make a soft dough. Cover it and rest for 10 minutes.
Divide the dough into equal portions and make balls
Spread some dry flour on the board and roll it into a small circle.
Place around 2 tbsp of stuffing in the centre, fold the sides and seal it, and make a ball
Now roll it into a thin roti/ khakra . Heat Tawa put some oil and wipe with a tissue.
Put the rolled khakra on the hot pan and cook on medium flame.
Flip it once it is slightly cooked. Cook for some time and flip again
Spread little oil on both sides. now press the khakra with the flat spatula or one flat bowl and keep cooking on medium-low heat.
Keep flipping, pressing and cooking till it turns crisp.
Transfer it to a plate. Once it comes to room temperature store them in an airtight container.
Enjoy the khakra with hot chai or coffee.
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