Popular and traditional Gujarati snack khakhra is renowned for its delicious flavor and crisp texture. Gujarat, India is the birthplace of khakhra, an immensely popular snack both domestically and internationally. Khakhra, made with whole wheat flour and spices, is a tasty and nutrient-dense option for a light supper or quick snack.
History of Khakhra:
Khakhra is a historical community with centuries of history in Gujarat, India. Because it lasts a long time and keeps fresh, it was historically prepared as a travel food to sustain travelers. Khakhra began as a simple travel snack and developed into a well-liked treat served in restaurants and households all over India. People of all ages adore it, and it is now offered in a variety of tastes.
Authentic Khakhra Recipe: A Delicious Gujarati Snack
khakhra
Equipment
- 1 Rolling Pin
- 1 Griddle or flat
- 1 Mixing bowls
- 1 Pan
- 1 Spatula
- 1 Kitchen towel or cloth
Ingredients
- - 2 cups whole wheat flour
- - 2 tablespoons oil
- - 1 teaspoon turmeric powder
- - 1 teaspoon red chili powder
- - 1 teaspoon cumin powder
- - 1 teaspoon coriander powder
- - Salt to taste
- - Water as needed
- - Oil for cooking
Notes
Step-by-Step Instructions:
1. Prepare the Dough:- Place the whole wheat flour, 2 tablespoons oil, red chili powder, cumin, coriander, and turmeric powder in a mixing bowl. Add salt to taste.
- Water should be added gradually while kneading the dough to a firm, smooth consistency. Give it 10 to 15 minutes to relax.
2. Divide the Dough:
- Once the dough has rested, divide it into tiny lemon-sized balls.
3. Roll Out the Khakhra:
- Take one ball of dough and give it a little flattening. Using a rolling pin, dust it with flour and roll it out into a thin, circular disc. Try to get it as thick as a tortilla.
4. Prepare the Khakhra:
- Turn up the heat to medium on a flat pan or griddle.
- After the dough has been flattened out, place it on the hot griddle and fry it for about 30 seconds.
- Turn it over and cook for a further thirty seconds on the other side.
- To guarantee even cooking, lightly press the Khakhra with a spatula while it cooks until it becomes crisp and golden brown on all sides.
5. Continue the Process:
- Continue rolling and cooking the remaining dough balls, giving each Khakhra a quick oil bath before cooking.
6. Cool and Store:
- After cooking, move the khakharas to a platter and allow them to cool fully.
- To keep the Khakhra crisp, store them in an airtight container once they have cooled.
7. Serve and Savor:
- Khakhra tastes well as a snack on its own or when combined with yogurt, pickles, or chutney for more flavor.
Conclusion:
Khakhra is a tasty snack that embodies Gujarati cuisine with its crispy texture and fragrant spices. This classic treat never goes bad, whether it’s eaten as part of a meal or as a quick snack. You may make the real flavors of Khakhra in your kitchen and share its deliciousness with loved ones by following this easy recipe.
Equipment List:
Read Also: 13 Must Have Indian Traditional Kitchen Tools
Learn More about the vast Indian Foods here: TASTEOFINDIAAA…
