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.