Masala Khakhra, Ghee and Masala Chai

Instructions

1. 1

   Prepare the Dough

   • In a large mixing bowl, combine atta, besan, turmeric powder, red chili powder, ajwain, sesame seeds, crushed kasuri methi, and salt. Mix well.
   • Add 2 tbsp of vegetable oil to the flour mixture. Rub the oil into the flour with your fingertips until it resembles coarse breadcrumbs. This process, called 'moyan', is key for crispiness.
   • Gradually add lukewarm water, a little at a time, and knead to form a firm and stiff dough. The dough should be tighter than regular chapati dough.
   • Cover the dough with a damp cloth and let it rest for 20 minutes.
2. 2

   Divide and Roll the Khakhras

   • After resting, knead the dough for another minute until smooth.
   • Divide the dough into 16 small, equal-sized balls.
   • Take one ball, dust it lightly with dry atta, and roll it into a very thin circle, about 6-7 inches in diameter. The key to a crispy khakhra is to roll it as thinly and evenly as possible without tearing.
3. 3

   Roast the Khakhras

   • Heat a tawa (flat griddle) on medium-low heat.
   • Place the rolled khakhra on the hot tawa. Cook for about 30 seconds, or until tiny bubbles appear. Flip it over.
   • Cook the other side for another 30 seconds. At this stage, the khakhra is only partially cooked.
   • Reduce the heat to the absolute lowest setting. Flip the khakhra again.
   • Using a folded clean cotton cloth, a spatula, or a wooden khakhra press, gently press down all over the surface of the khakhra, especially the edges, while rotating it continuously. This helps to cook it evenly and remove all moisture.
   • Cook for 1-2 minutes, then flip and repeat the pressing process. Continue flipping and pressing until the khakhra is stiff, crisp, and has light golden-brown spots on both sides.
   • In the last 30 seconds of roasting, you can brush a tiny amount of ghee on both sides for extra flavor and crispness.
4. 4

   Cool and Store

   • Once perfectly crisp, remove the khakhra from the tawa and place it on a wire rack or a cotton cloth to cool completely. It will become even crispier as it cools.
   • Repeat the rolling and roasting process for all the remaining dough balls.
   • Once all khakhras are completely cool, store them in a clean, dry, airtight container. They will stay fresh for up to 3 weeks.