Can I make the dough ahead of time?

Yes, but keep it covered and use it the same day. If chilled, let it come closer to room temperature before rolling.

How do I stop khakhra from puffing up?

Use a firm dough, roll it thin, and keep pressing gently with a cloth or spatula while rotating it on the tawa.

How should I store masala khakhra?

Cool each khakhra completely, then store in an airtight container or tin so trapped moisture does not soften them.

Can I roast khakhra without oil?

Yes, you can dry-roast it on low heat. It may be slightly less rich, but it will still turn crisp if pressed and roasted well.

How do I know when the khakhra is done?

It should have golden speckles on both sides, feel dry all over, and turn crisp and brittle once cooled for a few minutes.

Home / Recipes / gujarati / Masala Khakhra

gujaratiMediumveganvegetariandairy freenut free

Masala Khakhra

RATING

4.6/5(115)

TASTE SCORE

8/10

Thin, crisp whole wheat flatbreads seasoned with everyday spices and roasted slowly until perfectly brittle. This Gujarati favorite is light, savory, and handy for tea-time snacking or packing into lunch boxes.

PREP

20m

COOK

30m

SERVES

1 PIECE

136 cal

SERVINGS

METHOD · 8 STEPS

mix · ~3 min
Mix the flour and spices.
1.Add whole wheat flour to a wide bowl.
2.Add salt, red chili powder, turmeric powder, cumin powder, coriander powder, asafoetida, and crushed kasuri methi.
3.Pour in 1 tbsp oil and rub it into the flour until the mixture looks evenly sandy.
knead · ~7 min
Knead a firm dough.
Add water little by little and knead into a smooth, firm dough. It should feel tighter than roti dough so the khakhras roast crisp without puffing.
TIPA soft dough makes khakhras chewy, so stop adding water as soon as the dough comes together firmly.
rest · ~10 min
Cover and rest the dough.
Cover the dough and let it rest for 10 minutes so it rolls more easily.
prep · ~12 min
Divide and roll the khakhras.
1.Divide the dough into 8 equal balls.
2.Flatten one ball lightly and dust with a little whole wheat flour if needed.
3.Roll it into a very thin round, about 6 to 7 inches wide.
4.Roll the remaining dough balls the same way and keep them covered.
TIPRoll as evenly as possible so the khakhra crisps at the same rate and does not stay soft in the center.
fry · ~4 min
Cook the khakhra on a hot tawa.
Heat a tawa over low-medium heat. Place one rolled disc on it and cook until small bubbles appear and light spots form on both sides, pressing gently with a cloth or spatula to keep it flat.
roast · ~5 min
Roast until crisp.
1.Drizzle a few drops of the remaining oil around the khakhra.
2.Keep roasting on low heat, pressing and rotating often.
3.Flip several times and cook until the khakhra turns fully crisp with golden brown speckles.
TIPUse low heat for the final roasting. High heat browns the outside too fast and leaves the inside slightly soft.
rest · ~10 min
Cool the khakhra completely.
Transfer to a plate or rack and let it cool fully so it turns extra crisp. Repeat with the remaining rolled discs.
serve
Serve or store the masala khakhra.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Keep the dough firmer than roti dough; a soft dough makes khakhra bend instead of snap.
2
Roll each disc ultra-thin and even, especially at the center, so it crisps uniformly.
3
While roasting, press gently and rotate often to prevent puffing and to dry out trapped steam.
4
Use low heat for the final crisping; if the brown spots darken too fast, lower the flame immediately.
5
Cool the khakhras on a rack, not a stacked plate, or steam will soften them.
6
Store only after completely cooled in an airtight tin to keep them crisp for days.

RECIPE VARIATIONS