Homemade Gujarati Khakhra Recipe: Crispy and Delicious Indian Snack

Ingredients

2 cups Whole Wheat Flour
1/2 teaspoon Salt
1/2 teaspoon Red Chilli Powder
1/2 teaspoon Turmeric Powder
2 tablespoons Oil
Water, as required
Additional Oil, for cooking

Steps and instructions

In a large bowl, combine the whole wheat flour, salt, red chilli powder, and turmeric powder.
Add 2 tablespoons of oil to the flour mixture and mix well.
Gradually add water, kneading the dough until it is firm yet pliable. Cover the dough and let it rest for 15 minutes.
Divide the dough into small, equal-sized balls. Using a rolling pin, roll each ball out on a flat, floured surface into a thin circle.
Heat a pan over medium heat and place one of the rolled out circles on it. Cook for a few seconds until small bubbles begin to form on the surface.
Flip the khakhra and cook on the other side, applying gentle pressure with a folded kitchen towel to help it cook evenly. Drizzle a little oil around the edges and continue to cook until it becomes crisp and lightly browned.
Remove the cooked khakhra from the pan and let it cool completely. Repeat the process with the remaining dough balls.
Once cooled, the khakhras can be stored in an airtight container for up to a month.

Tools for making

Mixing Bowl - A large bowl to combine the ingredients and knead the dough.
Rolling Pin - Used to roll out the dough into thin circles.
Pan - A flat pan to cook the khakhras.
Kitchen Towel - Folded and used to apply gentle pressure while cooking the khakhra.
Airtight Container - Used for storing the khakhras once they are cooked and cooled.

Recipe variations

Replace whole wheat flour with all-purpose flour for a lighter texture.
Add different spices like cumin powder, coriander powder, or garam masala to the dough for additional flavor.
Make a spicy version by adding finely chopped green chilies or chili flakes to the dough.
Add sesame seeds, nigella seeds, or fenugreek leaves (kasuri methi) to the dough for added texture and flavor.
Try using different flours such as besan (chickpea flour) or jowar (sorghum) flour for a gluten-free option.
Create a savory twist by adding grated cheese, finely chopped onions, or minced garlic to the dough.
Make a sweet version by adding a little sugar or jaggery (unrefined cane sugar) to the dough.
Add a handful of finely chopped fresh herbs like cilantro or mint to the dough for a refreshing taste.
Experiment with different cooking oils such as ghee (clarified butter) or coconut oil for a unique flavor.

Recipe overview

Khakhra is a popular, crispy snack from Gujarat, a state in India. It is made from simple, wholesome ingredients such as whole wheat flour, oil, and spices. This recipe will guide you in making your own homemade khakhra. It involves kneading a firm dough, rolling it out into thin circles, and then cooking them on a pan until they're crispy and lightly browned. This process may require a little patience, but the end result is a delicious and healthy snack that can be stored and enjoyed for weeks. Savor the khakhra as is, or pair it with pickles or yogurt for a satisfying treat.

Common questions

Can I use all-purpose flour instead of whole wheat flour? No, whole wheat flour is specifically used in this recipe to achieve the traditional texture and taste of khakhra.
Can I adjust the spices according to my taste? Yes, you can adjust the amount of red chilli powder and turmeric powder according to your preference for spiciness and flavor.
Do I have to use oil while cooking khakhra? Yes, a small amount of oil is required to cook khakhra and give it a crispy texture. However, you can reduce the amount of oil if desired.
How do I store the khakhras? Once cooled, store the khakhras in an airtight container to maintain their crispness. They can be stored for up to a month.
Can I add additional ingredients like sesame seeds or spices to the dough? Yes, you can add ingredients like sesame seeds, cumin seeds, or other spices to the dough for added flavor and texture.

Serving dishes and utensils

Rolling Pin - Used to roll out the dough into thin circles.
Flat Pan - Used for cooking the khakhra on the stovetop.
Kitchen Towel - Used for applying gentle pressure while cooking the khakhra to ensure even cooking.
Airtight Container - Used for storing the khakhra once it has cooled down completely.
Flour Sieve - Used to sift the whole wheat flour to remove any lumps or impurities.

Origin stories

Khakhra is a traditional Gujarati snack that has its roots in the western Indian state of Gujarat. This well-loved snack came into existence as a 'travel-friendly' food. Gujaratis, known for their love of travel and their inclination to carry homemade snacks, created Khakhra. It's a thin cracker-like snack made of whole wheat flour, kneaded with a little oil and spices, then roasted to perfect crispiness. The beauty of Khakhra lies in its long shelf-life, which made it an ideal snack to carry on long journeys. It's a testament to Gujaratis' inventive spirit, taking the humble roti and transforming it into a snack that's enjoyed far and wide, from daily breakfast tables in Gujarat to gourmet food shelves across the world.

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.