If you are a Gujarati, then you may wish to savor your favorite Gujarati snack Khakhra. Gujarati Khakhra is a thin crispy and crunchy snack which is made using whole wheat flour and fenugreek leaves. These enticing roti-papad can be relished at any time of the day; it can be served as a tea-time snack during a cup of tea. If you want to make your favorite khakhra snack at your home. Then, we will have to follow these steps as given below:
It is a snack that is made with whole wheat flour and added ingredients like turmeric, fenugreek, and asafoetida. If you are living in a joint family, a lot of effort needs to be put in to make 100 or more and time and stock it. Even if it is accessible at all supermarkets and retail stores these days. However, there is a unique taste when it is home-made. It is better to serve Gujarati Khakhra with Jowar Dhani Chivda and Masala Tea as a tea-time snack.
Preparation Time
It takes about 20 minutes to mix the dough with ingredients and to roll it into balls of Khakhra dough also to press it and make it into circles. For the cooking process, it takes about 40 minutes to cook it and to apply oil on Khakhra circles. It takes about 60 minutes to prepare Gujarati Khakhra. Khakhra can be seasoned with various types of seasonings, and it can be made spicy as per your wish.
Ingredients To Make Gujarati Khakhra
The ingredients for Gujarati Khakhra is given below:
– 2 cups of Whole Wheat Flour
– Two tablespoons of finely chopped Fenugreek leaves (Methi leaves)
– 1/4 teaspoon of red chili powder
– 1/4 teaspoon of Asafoetida
– 1/4 teaspoons of Turmeric powder (Haldi)
– Two tablespoons of cooking oil, more quantity will be needed to fry Khakhra
– Salt
Alternative ingredients of Fenugreek leaves can be used as given below:
– Bawdy pounded cumin seeds (Jeera)
– Dry Ginger powder
– Cooked and blended spinach leaves (Palak)
– Fresh or Dried Mint leaves (Pudina)Â
Steps To Make Gujarati Khakhra Recipe
- Firstly, you need to make a dough by mixing whole wheat flour and fenugreek leaves, red chili powder, asafoetida, and chili powder along with oil and salt to taste.
- Blend the whole wheat flour with water all at once, till it becomes a stiff dough. Next, you will have to cover the Khakhra dough and let it rest for 15 minutes and knead it again. After this process, you need to cut the dough into twenty equal segments.
- Press each ball of dough and roll each ball to extremely slim circles by spraying flour as and when needed to prevent the dough from sticking to the base.
- Heat the frying pan in medium flame. Place the rolled out circles of Khakhra dough on the heated pan. Once you see a few air holes popping up, flip the heated dough.
- Dab a teaspoon of oil over the dough using a wooden press. Press the dough by turning, not allowing the dough to have air pockets. Continue the process of pressing and turning for a few minutes on medium heat.
- Next, you will have to flip over to the other side and continue the process of pressing and turning motion on medium flame till the Khakhra is fully crisp.
- Take out the Khakhra from a heated fry pan and place it on a plate. Continue this process with all the other rolled circles of Khakhra dough and stack the Khakhra one after the other on top.
- Once the Khakhra is thoroughly cooled, you will need to store these in an airtight box or container. Khakhra will stay fresh if kept outside for around two weeks, and if refrigerated, it will remain fresh for a month.
Lastly, enjoy the freshly homemade Gujarati Khakhra and serve this along with other combinations with Jowar Dhani Chivda and Tea with a cup of tea.
