Khakhra
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Thin wheat crackers roasted slowly until crisp, with flavours such as methi, jeera or masala.
Region: GujaratOccasion: Breakfast and tea-time; travel foodTime: 45 minServes: 4Vegetarian
Ingredients
- 2 cups whole-wheat flour
- ¼ cup dried methi (kasuri methi) or 1 tsp cumin seeds
- ½ tsp turmeric
- 1 tsp red chilli powder
- 3 tbsp oil
- Salt to taste
- Milk or water to knead
- Ghee for brushing
Method
- Mix the flour, methi or cumin, spices, salt and oil. Knead a firm dough with milk or water.
- Divide into 12 balls and roll each as thin as possible.
- Cook on a medium-hot tawa for a few seconds a side until spots appear.
- Lower the heat. Press the bread all over with a folded cloth or a khakhra press, turning often, until crisp and lightly browned.
- Brush with ghee if you like. Cool and store in an airtight tin.
History
Khakhra is made at home and also by women's cooperatives and small businesses, many of them in Gujarat, which sell it across India.
Significance
Khakhra keeps for weeks, so it is eaten on journeys and is a common breakfast with tea and pickle in Gujarati and Jain homes.