Recipe type: Breakfast
Spicy cumin and whole wheat khakhras. 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.
- ½ cup whole wheat flour (gehun ka atta)
- 1 tsp besan (Bengal gram flour)
- ¼ tsp cumin seeds (jeera)
- ⅛ tsp chilli powder
- a pinch of turmeric powder (haldi)
- a pinch of asafoetida (hing)
- 4 tbsp low fat milk
- 1 tsp oil
- salt to taste
- Mix all the ingredients and knead into a soft dough.
- Divide the dough into 4 equal portions and roll out each portion into a very thin round of 150 mm. (6") diameter using a little flour.
- Cook each khakra on a hot tava (griddle) on both sides until brown spots appear on the surface.
- With the help of a folded muslin cloth, press the khakra from all the sides and cook over a slow flame till it is crisp.
- Store in an air-tight container.