Masala Khakhra, Whole Wheat Masala Khakhra Recipe


Masala Khakhra, Whole Wheat Masala Khakhra Recipe

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Masala Khakhra, I usually make a large batch of these and store them in an air-tight container for those hungry times. They stay well for several days and make an ideal low calorie snack for you and your family.


With a little imagination and a wee bit of effort, you can spice them differently or even experiment with different kinds of flours like jowar , bajra to make delicious low calorie munchies.

Masala Khakhra, Whole Wheat Masala Khakhra Recipe recipe - How to make Masala Khakhra, Whole Wheat Masala Khakhra Recipe

Preparation Time:    Cooking Time:    Total Time:     Makes 4 khakhras
Show me for khakhras

Ingredients
Method
    Method
  1. Combine all the ingredients and knead into a soft dough without using any water.
  2. 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.
  3. Heat a non-stick tava (griddle) and cook each khakhra on a slow flame till pink spots appear on both the sides.
  4. 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.
  5. Cool and store in an air-tight container.
Nutrient values (Abbrv) per khakhra
Energy82 cal
Protein2.6 g
Carbohydrates13 g
Fiber2.2 g
Fat2.2 g
Cholesterol1.5 mg
Sodium6 mg
Masala Khakra Recipe Video by Tarla Dalal
Masala Khakhra, Whole Wheat Masala Khakhra Recipe with step by step photos

Method for Masala Khakhra

  1. Put 1/2 cup of whole wheat flour in a deep, clean bowl.
  2. To this, add just a little besan.
  3. We will now add the cumin seeds. You can even add ajwain in this for a unique taste.
  4. Add the chilli powder, turmeric powder and hing. Since this is a Masala Khakhra, we have added these 3 masalas. You can try and experiment with more masalas like kasuri methi.
  5. Add the low-fat milk. You can even use regular milk or avoid milk altogether. But usually Gujarati khakhras do use a little bit of milk in the dough.
  6. Now add the oil and salt to taste. The oil will make the khakhra nice and crisp when cooked.
  7. Mix all the ingredients together so that the masalas are evenly distributed throughout the flour.
  8. Knead it into a soft dough without using any water. If you are not using any milk, then use water and knead. This dough should be kneaded just like a roti dough but a little harder.
  9. Divide the dough into 4 equal portions.
  10. Sprinkle a little whole wheat flour on the rolling board.
  11. Take one portion of dough, roll it in between your palms and flatten it on the rolling board.
  12. Using more flour for rolling, roll out the dough into a very thin 175 mm. (7") diameter circle. Make sure the khakhra is thin or else it will not be crispy.
  13. Heat a non-stick tava (griddle) and place the rolled dough onto it.
  14. Cook the khakhra on a slow flame till pink spots appear on both the sides. The flame here has to be slow because you do not want the dough to burn.
  15. Continue cooking the khakhra on a slow flame, while pressing with a folded muslin cloth or a khakhra press. The reason we press down on it is to avoid the roti from puffing up.
  16. Cook till it turns crisp from both sides till it turns crisp and brown on both sides. Repeat the same steps for the remaining 3 portions of the dough.
  17. Cool it completely and serve or store in an air-tight container for 10-12 days.

Reviews

Masala Khakhra, Whole Wheat Masala Khakhra Recipe
 on 18 Jul 19 03:33 PM
5

Very easy and tasty khakra
Masala Khakhra, Whole Wheat Masala Khakhra Recipe
 on 10 Jul 17 01:09 AM
5

Hi, I am disha from ahmedabad. I want to know about masala khakhra,methikhara recepi for machine making. Per 10kg dough.
Tarla Dalal
10 Jul 17 08:33 AM
   Hi Disha, below is the link for all khakhra recipes we have, you can adjust the proportions by using the show me the servings box below which is located after the prep time Happy Cooking !!
Masala Khakhra, Whole Wheat Masala Khakhra Recipe
 on 19 Mar 17 06:20 PM
5

There''s no need of adding gram flour to it... It took away the original taste of khakhra... The simpler you keep it the better it tastes... Wheat flour, fenugreek leaves and salt kneaded with water taste awesome.
Tarla Dalal
20 Mar 17 08:49 AM
   Hi Komal, You can def avoid the besan if you wish to.
Masala Khakhra, Whole Wheat Masala Khakhra Recipe
 on 10 Jul 16 09:01 AM
5

Masala Khakhra, Whole Wheat Masala Khakhra Recipe
 on 06 Jun 16 03:59 PM
5

This recipe of Khakra is sure to win many hearts.
Edited after original posting.
Masala Khakhra, Whole Wheat Masala Khakhra Recipe
 on 10 May 16 04:00 PM
5

Masala Khakhra
 on 22 Feb 16 12:57 PM
5

Hi, the receipe came very nicely. Same as shown in pic. I loved it. Thanks
Tarla Dalal
22 Feb 16 03:24 PM
   Thams. We are delighted you loved the recipe and it came out perfectly. Please keep posting your thoughts and feedback. Happy Cooking.
Masala Khakhra
 on 23 Dec 15 05:55 PM
5

I want to knw dat hw many varieties of recipes can we make in khakhra?? I mean der can be chat masala khakhra and methi khakhra ryt?? So is there any kind of recipe dat we can add some uniqueness i mean tomato flavour khakhra? Chinese khakhra?? Cheese flavour khakhra? Can we make dis kind of khakhras?? If yes den do u have recipes dor dat??
Tarla Dalal
24 Dec 15 12:23 PM
   Thanks Siddharth for your review. We do have some Khakhra recipes, here is the link http://www.tarladalal.com/RecipeSearch.aspx?rec=1&term=khakhra However we do not have Chinese khakhra or Cheese Khakhra recipes. Do try more and more recipes and give us your valuable feedback.
Masala Khakhra
 on 19 Nov 15 03:35 PM
5

Healthy khakhras made of whole wheat flour and delicately spiced to taste just perfect. I can go on eating these as a light snack.
Masala Khakhra
 on 21 Aug 15 11:57 PM
2

how much is one cup of flour or liquid like milk in grams?
Tarla Dalal
28 Sep 15 03:44 PM
   one standard cup is 200 ml of milk and one cup of flour is approx. 110 to 150 gms depending on the type and quality of the flour.
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