Authentic Gujarati Khakra Recipe: Crispy Indian Flatbread at Home

Ingredients

1 cup whole wheat flour
1/4 cup gram flour (besan)
1 tablespoon oil
1/2 teaspoon turmeric powder
1/2 teaspoon chili powder
1/2 teaspoon cumin seeds
Salt to taste
Water as needed
Additional oil for cooking

Steps and instructions

In a large bowl, combine the whole wheat flour, gram flour, oil, turmeric powder, chili powder, cumin seeds, and salt.
Add water gradually and knead the ingredients together to make a firm, smooth dough. Cover the dough and let it rest for 15-20 minutes.
Divide the dough into equal-sized balls. On a lightly floured surface, roll out each ball into a thin, round disc, similar to a tortilla.
Heat a skillet or tawa over medium heat. Place the rolled out dough on the skillet and cook until small bubbles start to appear.
Flip the khakra and brush it with a bit of oil. Press down on the khakra with a spatula and cook until it becomes crispy and golden brown. Flip and repeat on the other side.
Repeat the process with the remaining dough balls.
Allow the khakras to cool completely before storing in an airtight container. They can be enjoyed as a snack on their own or with a side of chutney or yogurt.

Tools for making

Mixing Bowl - A large bowl to combine the ingredients and knead the dough.
Skillet or Tawa - A flat cooking surface to cook the khakras.
Rolling Pin - Used to roll out the dough into thin discs.
Spatula - To flip and press down the khakras while cooking.
Flour - Used for dusting the surface while rolling out the dough.
Measuring Cups and Spoons - To accurately measure the ingredients.
Brush - To brush oil onto the khakras while cooking.
Airtight Container - To store the cooled khakras and keep them fresh.

Recipe variations

Using all-purpose flour instead of whole wheat flour.
Adding spices like paprika, garlic powder, or garam masala for additional flavor.
Adding finely chopped herbs like cilantro or mint to the dough.
Using different types of flour such as chickpea flour, rice flour, or corn flour.
Adding grated cheese or paneer (Indian cottage cheese) to the dough for a cheesy variation.
Making a sweet version by adding sugar, cardamom powder, and nuts to the dough.
Adding finely chopped vegetables like spinach, grated carrots, or onions to the dough.
Adding crushed peanuts or sesame seeds for a crunchy texture.
Making a gluten-free version by using gluten-free flour blends or alternative flours like almond flour or coconut flour.
Using different cooking methods like baking the khakra in the oven instead of cooking on a stovetop.

Recipe overview

Khakra is a popular Gujarati snack that is loved for its crispy and light texture. It's made from whole wheat flour and gram flour with a hint of spices for added flavor. Cooking khakra is a bit time-consuming but the end result is totally worth it. The dough is rolled out into extremely thin discs and then cooked on a skillet until it turns crispy and golden brown. Khakras can be enjoyed as a standalone snack or they can be paired with a side of chutney or yogurt. This recipe will guide you step by step on how to make your own delicious batch of homemade khakras.

Common questions

Can I use all-purpose flour instead of whole wheat flour? No, whole wheat flour is essential for the traditional texture and flavor of khakra. Using all-purpose flour will result in a different outcome.
Can I skip adding gram flour (besan)? Gram flour adds a distinct taste and texture to khakra. It is recommended to include it in the recipe for the best results.
How thin should I roll out the khakras? Roll out the dough into thin discs, similar to tortillas. The thickness should be around 1-2 mm for crispy and evenly cooked khakras.
Can I cook the khakras without oil? While it is possible to cook khakras without oil, adding a small amount of oil while cooking helps in achieving a crispy texture and enhances the flavor.
How do I store the khakras? Allow the khakras to cool completely and store them in an airtight container to maintain their crispiness. They can stay fresh for up to a week.

Serving dishes and utensils

Rolling Pin - Essential for rolling out the dough into thin discs.
Skillet or Tawa - Used for cooking the khakras on the stovetop.
Spatula - Helps in flipping and pressing down the khakras while cooking.
Brush - Used to brush oil onto the khakras while cooking.
Airtight Container - Ideal for storing the khakras and keeping them fresh.

Origin stories

Khakra, the much-loved snack, hails from Gujarat, a vibrant state on the western coast of India known for its distinct and flavorful cuisine. The humble khakra is more than just a snack in Gujarati households; it's a testament to the region's love for food that can be enjoyed at any hour of the day. Thin, crispy, and packed with flavors, khakras serve as a constant reminder of the culinary finesse and creativity of Gujarati cooks, who managed to transform simple rotis into a snack that one can enjoy, one crunchy bite at a time. The beauty of khakra lies not just in its simplicity and taste, but also in its shelf life, which made it a reliable companion for travelers in the olden days. So, every time you enjoy a khakra, know that you are partaking in a culinary tradition that has stood the test of time, transcending boundaries, and continuing to win hearts with its crunch and flavor.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.