A Masala Khakhra is the perfect waist-friendly snack. It is crispy, flaky, spicy and delicious, and it's made with healthy chickpea flour, whole wheat, and veggies. Soy-free, nut-free, and vegan.
Servings: 12 khakhras
- 1 cup whole wheat flour
- ½ cup chickpea flour (besan)
- ½ teaspoon cayenne pepper
- ¼ teaspoon turmeric
- ½ teaspoon carom seeds (ajwain)
- 1 teaspoon chaat masala (optional)
- ¼ cup dry fenugreek leaves (kasoori methi)
- 1 teaspoon vegetable oil
- Salt to taste
Combine all the ingredients in a large bowl and use enough water to knead into a fairly stiff dough.
Let the dough stand for about 30 minutes so it relaxes.
Take a ball of the dough, about 1 inch in diameter. Using a little oil on the surface of the platform, or a tiny bit of flour, roll the ball into a very thin disc, about 6 to 7 inches in diameter. The thinner you roll it, the crispier your khakhra will be.
Heat a griddle and place the khakhra on it. When bubbles appear all over the khakhra, flip it and, using a clean, balled-up kitchen towel, press down on the bubbles, rotating the khakhra as you go.
When golden-brown spots appear on both sides, remove and let it cool completely on a rack. The khakhra will firm up as it stands.
Serving: 1khakhra | Calories: 58kcal | Carbohydrates: 10g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Potassium: 79mg | Fiber: 2g | Sugar: 1g | Vitamin A: 31IU | Calcium: 6mg | Iron: 1mg