Khakhra ( Whole Wheat)


Khakhra ( Whole Wheat)

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Khakhra, a famous Gujarati 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.

Khakhras are healthy, quick to make and go with curds, chutney, Jeera Aloo and Methia Keri, Koro Sambhar. Basically khakhra is a crispy version of roti.

Enjoy how to make Khakhra recipe with detailed step by step photos below.

Khakhra ( Whole Wheat) recipe - How to make Khakhra ( Whole Wheat)

Preparation Time:    Cooking Time:    Total Time:     Makes 6 khakras
Show me for khakras

Ingredients


For The Khakhra
1 cup whole wheat flour (gehun ka atta)
salt to taste
1 tbsp oil
whole wheat flour (gehun ka atta) for rolling
3 tsp ghee for cooking

Method
For the khakhra

    For the khakhra
  1. To make the 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.
  2. Divide the dough into 6 equal portions.
  3. Roll a portion of the dough into a 200 mm. (8") diameter circle using a little whole wheat flour for rolling.
  4. Heat a non-stick tava (griddle) and place a roti on it and cook on both sides for a few seconds.
  5. 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.
  6. Repeat steps 3 to 5 to make 5 more khakhras.
  7. Allow the khakhras to cool completely and store in an air-tight container.
Nutrient values (Abbrv) per khakra
Energy119 cal
Protein2.6 g
Carbohydrates15.7 g
Fiber2.6 g
Fat5.4 g
Cholesterol0 mg
Sodium4.3 mg
Khakhra ( Whole Wheat) recipe with step by step photos

If you like this Khakhra recipe, then try:

  1. If you like this Khakhra recipe, you can try out other Gujarati Snacks like:

To make the dough for the Khakhra:

  1. To make the dough for Khakhra, take a deep bowl and put the whole wheat flour into it.
  2. Add the salt to taste.
  3. Add the oil to condition the dough.
  4. Add about  1/2 cup of water. You may require more water depending uopn the quality of the flour.
  5. Knead the mixture into a soft dough.
  6. 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.

How to proceed for the Khakhra:

  1. Divide the dough into 6 equal portions.
  2. Sprinkle a little flour on the rolling surface.
  3. Take a portion of the dough and flatten it between your plams.
  4. 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.
  5. 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.
  6. Now, apply ¼ tsp ghee on each side of the Khakhra.
  7. 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.
  8. Repeat steps 2  to 7 to make 5 more Khakhras.
  9. Allow the Khakhras to cool completely and store them in an air-tight container.

Reviews

Khakhra ( Whole Wheat)
 on 19 Jun 16 08:04 AM
5

Easy to make
Tarla Dalal
20 Jun 16 08:51 AM
   Hi Sanata, Do try other recipes as well and let us know how you liked them. Happy Coking !!
Khakhra ( Whole Wheat)
 on 08 Feb 16 08:11 PM
5

Yes, i follow this recipe.
Edited after original posting.
Khakhra ( Whole Wheat)
 on 18 Nov 15 04:19 PM
5

I like home made khakhras and this recipe is just perfect. I had a few left over rotis ad so i foloowed the below procedure and i got the perfect khakhras. The are very easy and yummy. Apply some ghee and dry methi sambhar on it, it tastes even better.
Khakhra ( Whole Wheat)
 on 05 Jun 12 10:25 PM
4

Super Recipe!!
Khakhra ( Whole Wheat)
 on 07 Jan 12 10:05 AM
5

Khakhra is a great snack eaten any time of the day. I love to have it with curds or break it into bits and mix it with sprouted moong. Khakhra also goes great with jiraloo and methya keri sambhar. As its very healthy and easy to carry around, i keep it in my office and its stays good for 2 to 3 days.