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Masala Khakhras

Masala Khakhras
Recipe type: Breakfast
Cuisine: Indian
Serves: 4
Prep time:
Cook time:
Total time:
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
  1. Mix all the ingredients and knead into a soft dough.
  2. 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.
  3. Cook each khakra on a hot tava (griddle) on both sides until brown spots appear on the surface.
  4. 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.
  5. Store in an air-tight container.
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