Meeting a Fellow Blogger, And Some Khakhra

Meeting a Fellow Blogger, And Some Khakhra

Meeting a Fellow Blogger : A fellow food blogger and I arranged to meet this last Sunday. She was on her way from Hyderabad going for a holiday abroad(I am not letting on any further details) and stopped over at Kochi to meet an old friend from college days. The blogger I'm talking about is Arundati of Escapades.

She had sent me a mail in reply to a comment I left on her blog a couple of weeks back. Now, it happens that I have found some whole sale baking suppliers who stock a lot of baking related stuff. I was wondering which brand of chocolate would best to buy when I realized Arundati would be the person to ask. I have in the past admired the chocolates on her blog. One thing led to another and we arranged to meet when she and her husband were down in Kochi. She brought Akshaya and me some wonderful gifts, including candles and chocolates which I absolutely love. I now know for a fact that her chocolates not only look good but taste even better. Arundati also brought me some chocolate moulds which I am definitely going to put to good use.

We spent a lot of time talking and then found out that both our husbands belong to the same place in Palakkad, and are also related in a distant way through marriage! Our meeting had to end (a little too soon it seemed) as they had a plane to catch that evening and we had to get back home as my husband was leaving that night on a work related trip. And guess what, in all that time we were talking, we never talked about anything close to food blogging! We just didn’t get around to it. It was a nice experience to meet someone I had known only from her blog.

The Khakhra :

Khakhra is a Gujarathi snack made from whole wheat flour. It looks like a chapathi but is very thin, crisp and can be plain or have a variety of spices. Khakhras are usually available in the stores in a variety of flavours.

I prefer to make them at home whenever I can (which is not often enough) because I can make them without fat and keep the spices down. They make a tasty low calorie snack, very simple to make but take a bit of time.

Meeting a Fellow Blogger, And Some KhakhraMeeting a Fellow Blogger : A fellow food blogger and I arranged to meet this last Sunday. She was on her way from Hyderabad going for a holiday abroad(I am not letting on any further details) and stopped over at Kochi to meet an old friend from college days. The blogger I'm talking about is Arundati...

Summary

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  • Coursesnack
  • Cuisineindian
  • Yield1 dozen

Ingredients

Whole wheat flour
1 1/2 cups
Kasuri methi (dried fenugreek leaves)
3 tbsps
Caraway seeds (ajwain/ omam)
1/2 tsp
Black sesame seeds
1 tsp
Chilli powder
1 tsp
Cumin powder
1/2 tsp
Salt
to taste

Steps

  1. Mix all the ingredients and enough water into a softish but elastic dough similar to dough for making chapathi. Pinch off a ball of dough the size of a small lemon/ lime and roll out into as thin a circle as possible. Dust lightly, if necessary, with whole wheat flour while rolling out the dough to prevent it from sticking.
  2. Heat a cast iron griddle. Put the rolled out dough on it and cook, over low to medium heat on both sides till faint brown spots start appearing.
  3. Now take a thick kitchen towel, fold it and roll it up into a size fills your palm. Holding the rolled up towel press down on the cooked dough circle, a little at a time till every part of the circle has been pressed down. This ensures that it cooks and crisps out evenly. Now turn the khakhra over and repeat with the other side. The khakhra would now have a light brown colouring on both sides and would have become crisp. If you would like, the khakhra can be brushed with butter or ghee at this point. Cool on a cookie rack. Finish the rest of the dough in this manner.
  4. When cool, store in an airtight container. This recipe makes about 12 khakhras. Khakhras can be eaten plain, with tea, or served with a variety of dips or salsas, sweet and sour chutneys or even curries.

The regular version of Khakhra can be made by adding 4 tbsp of oil/ ghee (clarified unsalted butter) to the dough when mixing up the ingredients. This regular version would be tastier (because of the fat) and less dryer in texture than my version.

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