Meeting a Fellow Blogger, And Some Khakhra
Meeting a Fellow Blogger:
Servings
1dozen
Servings
1dozen
Ingredients
Instructions
  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.
Recipe Notes

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.