Dill Khakhra, Suva Khakhra Made with Whole Wheat Flour
by Tarla Dalal
dill khakhra recipe | suva khakhra made with whole wheat flour | healthy dill khakhra | with 28 amazing images.
dill khakhra recipe | suva khakhra made with whole wheat flour | healthy dill khakhra is a nourishing snack when you want to munch on in the evening. Learn how to make healthy dill khakhra.
To make dill khakhra, combine all the ingredients and knead into a firm dough using enough water. Keep aside for 10 to 15 minutes. Knead again till smooth and divide the dough into 6 equal portions. Roll out a portion of the dough into a 100 mm. (4”) diameter thin circle, using a little wheat flour for rolling. Cook it on a tava (griddle), using 1/4 tsp of oil, over a low flame while pressing each side with a muslin cloth or a khakhra press till brown spots appear on both the sides and the khakhra becomes crisp. Repeat with the remaining dough portions to make 5 more khakhras. Allow the khakhras to cool completely and serve or store in an air-tight container.
Dill leaves lend a very strong flavour to any dish they are added to. In healthy dill khakhra, this iron rich green vegetable is combined with fibre rich wheat flour to make a nourishing treat for heart patients, diabetics and weight watchers too!
Suva khakhra made with whole wheat flour become interesting with this deliciously chilled low-fat curd dip enhanced with delectable spices. They can also be enjoyed with mixed sprouts salad as a wholesome dinner. Prepare in advance, enjoy at leisure.
Tips for dill khakhra. 1. Use a muslin cloth or a khakhra press to apply pressure on the khakhra so they cook from the insides too. 2. Serve dill khakhra with achari dip. 3. Store dill khakhra in an airtight container for upto 15 days.
Enjoy dill khakhra recipe | suva khakhra made with whole wheat flour | healthy dill khakhra | with step by step photos.
Dill Khakhra, Suva Khakhra Made with Whole Wheat Flour recipe - How to make Dill Khakhra, Suva Khakhra Made with Whole Wheat Flour
Preparation Time: Cooking Time: Total Time:
Makes 6 khakhras
For Dill Khakhra
1/2 cup whole wheat flour (gehun ka atta)
1 1/2 tbsp finely chopped dill leaves
1/2 tsp ginger-green chilli paste
salt to taste
whole wheat flour (gehun ka atta) for rolling
1 1/2 tsp oil for cooking
For dill khakhra
- For dill khakhra
- To make {span class="bold1"}dill khakhra{/span}, combine all the ingredients and knead into a firm dough using enough water. Keep aside for 10 to 15 minutes
- Knead again till smooth and divide the dough into 6 equal portions.
- Roll out a portion of the dough into a 100 mm. (4”) diameter thin circle, using a little wheat flour for rolling.
- Cook it on a tava (griddle), using 1/4 tsp of oil, over a low flame while pressing each side with a muslin cloth or a khakhra press till brown spots appear on both the sides and the khakhra becomes crisp.
- Repeat with the remaining dough portions to make 5 more khakhras.
- Allow the khakhras to cool completely and serve or store in an air-tight container.
like dill khakhra
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like dill khakhra recipe | suva khakhra made with whole wheat flour | healthy dill khakhra | then see our collection of khakhra breakfast recipes. Khakhra 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. Below are some of my personal favorite khakhra recipes :
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what is dill khakhra made off?
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what is dill khakhra made off? suva khakhra is made from 1/2 cup whole wheat flour (gehun ka atta), 1 tbsp finely chopped dill leaves, 1/2 tsp ginger-green chilli paste, salt to taste and an achari dip to go with it. See photo of list of ingredients of dill khakhra .
benefits of dill ( suva)
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Dill Leaves Exhibit Antioxidant Property: Antioxidants are the substances that help in removing the potentially harmful substances called “free radicals” from our body. They prevent or stop cell damage in your body and thus lowers the risk of chronic diseases like cancer, diabetes and heartdisease. They are also a good way of flushing out toxins from our body. Dill leaves are rich in antioxidants vitamin A and vitamin C. A cup of chopped leaves fulfil 42.5% of day’s vitamin C and 29.9% of day’s vitamin A requirement. See 5 benefits of dill leaves, suva.
benefits of whole wheat flour
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- Good for bones : Whole wheat flour is rich in Phosphorus which is a major mineral which works closely with calcium to build our bones.
- Diabetic Friendly: Being rich in Magnesium, whole wheat flour contributes to many health benefits and will improve insulin response by lowering insulin resistance. Excellent for controlling blood sugar levels through the presence of Zinc also.
- See detailed 11 benefits of whole wheat flour.
dough for dill khakhra
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In a bowl put 1/2 cup whole wheat flour (gehun ka atta).
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Add 1 1/2 tbsp finely chopped dill leaves.
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Add 1/2 tsp ginger-green chilli paste.
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Add salt to taste. We added 1/4 tsp salt.
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Add 1 tsp oil.
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Add enough water to make a firm dough. We added 3 tablespoons water.
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Knead into a firm dough.
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Keep aside for 10 to 15 minutes.
making dill khakhra
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To make dill khakhra recipe | suva khakhra made with whole wheat flour | healthy dill khakhra | divide the dough into 6 equal portions.
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Sprinkle a little whole wheat flour (gehun ka atta) on the rolling surface. Flatten the dough between your palms and place on rolling board and top with flour.
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As you roll the dough, you will need to rotate it and sprinkle whole wheat flour on it as bajra and ragi make it sticky.
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Roll out a portion of the dough into a 100 mm. (4") diameter thin circle using a little whole wheat flour for rolling. Roll out as thinly as possible.
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Heat a non-stick tava (griddle) and grease it with oil or ghee.
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Place the rolled out Khakhra dough on it.
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Cook on one side for 30 to 45 seconds or until bubbles (blisters) appear. Cook on slow flame. High flame will burn the khakhra.
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Grease with ¼ tsp of oil or ghee.
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Flip and cook the Khakhra on the other side. Cook on slow flame to get a crisp khakhra.
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You will have to keep cooking the khakhra and flipping it till done.
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With the help of a khakhra press or folded muslin cloth, press the khakhra from all the sides and cook over a slow flame till it is crisp.
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Your dill khakhra recie | suva khakhra made with whole wheat flour | healthy dill khakhra | is ready.
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Serve dill khakhra | suva khakhra made with whole wheat flour | healthy dill khakhra | as a healthy snack.
tips for dill khakhra
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Use a muslin cloth or a khakhra press to apply pressure on the khakhra so they cook from the insides too.
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Serve dill khakhra with achari dip.
- Store dill khakhra in an airtight container for upto 15 days.
health benefits of dill khakhra
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Dill Khakhra – a low calorie snack.
- 2 dill khakhras is a perfect 100 calorie snack.
- While wheat flour will add fibre, dill leaves add small quantities of iron.
- You will also gain vitamin B1 – a nutrient which has a role to play in energy metabolism.
- People with high blood sugar, high blood cholesterol and women with PCOS can enjoy this nourishing treat.
| Energy | 49 cal |
| Protein | 1.3 g |
| Carbohydrates | 7.9 g |
| Fiber | 1.3 g |
| Fat | 1.5 g |
| Cholesterol | 0 mg |
| Vitamin A | 60.2 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.5 mg |
| Vitamin C | 0.6 mg |
| Folic Acid | 3.9 mcg |
| Calcium | 6.5 mg |
| Iron | 0.6 mg |
| Magnesium | 14.7 mg |
| Phosphorus | 38.7 mg |
| Sodium | 2.6 mg |
| Potassium | 39 mg |
| Zinc | 0.2 mg |