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Monday, August 8, 2022

Khakhra form( step by step).

 Khakhra form( step by step). 


Khakhra is a traditional Gujarati snack which is healthy, crisp and succulent on its own or with fix or curd. These succulent roti- papad can be enjoyed anytime of the day. Serve Khakhra as a tea time snack along with a mug of tea. 

There are numerous kinds of Khakhra available in the request currently, but the bones made at home have a different taste and newness each together. thus, whenever I've some free time on hands, I prepare them at home in big volume and store them 

These whole wheat masala methi khakras are a great snack to munch on between the refections or whenever the hunger strikes. You can also pack them in your and your sprat’s lunch box or snack box to eat in between the refections. 


This Methi Khakhra is, 



Low in Calories 

A great snack to munch on 

Easy to make at home 

Better than the store- bought bones


Ingredients for Khakhra. 

2 mugs Whole Wheat Flour 

2 soupspoons Methi Leaves( Fenugreek Leaves), finely diced 

1/4 tablespoon Red Chilli greasepaint 

tablespoon Asafoetida( hing) 

1/2 tablespoon Turmeric greasepaint( Haldi) 

2 soupspoons oil painting, further for making the khakra 

Salt, to taste 

Instructions for Khakhra. 

1. In a large coliseum, combine the whole wheat flour, fenugreek leaves, red chilli greasepaint, asafoetida greasepaint, turmeric greasepaint, oil painting and swab to taste. 

2. Add water as needed and knead smooth and soft dough like chapati/ phulka roti dough. Cover it with a plain muslin cloth and let it rest for 15- 20 twinkles. 

3. Divide the dough into 20- 22 equal balls 

4. take one ball, press it and cover it with dry whole- wheat flour. 

5. Roll it out into veritably thin circle( like chapatti) on a rustic board( chakla/ patlo). Dust dry wheat flour as mush as needed to help dough from sticking to board. Roll it out as thin as it is possible 

6. Heat thick tava ornon-stick griddle on low heat.and add one rolled out portion of the Khakra dough. Once you notice a many air pockets popping out flip the rolled dough. 

7. Put chapatti on it and cook for 20- 30 seconds. After 20- 30 seconds, turn it and press it using rustic press or folded thick cloth. 

8. Smear a tablespoon of oil painting around it and using a rustic press do a press and turn stir not allowing the dough to develop air pockets. 

9. Flip it and repeat same process of pressing and cooking with rustic press/ folded cloth until it becomes crisp. Make sure to cook on low heat to repast it unevenly without any dark brown spots. 

10. Prepare remaining khakhras. 

11. Cool it fully. Store in an watertight vessel for over to a month.

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