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A classic Gujarati snack, these thin, crispy whole wheat crackers are spiced with turmeric, chili, and ajwain. Perfect for munching on with your evening tea or as a light, crunchy bite anytime.
Prepare the Dough
Divide and Roll the Khakhras
Roast the Khakhras
A classic Gujarati snack, these thin, crispy whole wheat crackers are spiced with turmeric, chili, and ajwain. Perfect for munching on with your evening tea or as a light, crunchy bite anytime.
This gujarati recipe takes 60 minutes to prepare and yields 4 servings. At 309.39 calories per serving with 7.87g of protein, it's a moderately challenging recipe perfect for snack or breakfast.
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Cool and Store
Increase the amount of kasuri methi to 2-3 tablespoons for a more pronounced fenugreek flavor.
Replace ajwain and sesame seeds with 1.5 teaspoons of cumin seeds (jeera).
Add 1 teaspoon of finely minced garlic or garlic powder to the dough for a pungent twist.
For a gluten-free version, use a mix of jowar (sorghum) flour and bajra (pearl millet) flour instead of whole wheat flour. You may need a binding agent like psyllium husk.
Made primarily from whole wheat flour (atta), khakhra is a good source of dietary fiber, which aids in digestion, promotes a feeling of fullness, and helps maintain stable blood sugar levels.
The inclusion of spices like ajwain (carom seeds) and turmeric is beneficial for digestion. Ajwain is traditionally used to relieve gas and indigestion.
Since khakhras are roasted on a tawa with minimal oil or ghee, they are a much healthier, low-fat alternative to deep-fried snacks like chips or pakoras.
The whole grains provide complex carbohydrates, which release energy slowly, keeping you energized for longer periods without causing sharp spikes in blood glucose.
One homemade Masala Khakhra contains approximately 75-80 calories, making it a relatively light and healthy snack option compared to deep-fried alternatives.
Yes, Masala Khakhra is considered a healthy snack. It is made from whole wheat flour, which is high in fiber, and is roasted instead of fried. The spices used also offer various health benefits.
The most common reasons for soft khakhras are: 1) The dough was too soft. 2) They were not rolled thin enough. 3) They were roasted on a high flame, cooking the outside before the inside could dry out. 4) They were not pressed properly during roasting to remove all moisture.
If cooled completely and stored in a well-sealed, airtight container, homemade khakhras can stay fresh and crispy for up to 3 weeks at room temperature.
Yes, you can make khakhra using only whole wheat flour (atta). Besan is added for extra flavor, nutrition, and a slightly different texture, but it is not essential.
Masala Khakhra is delicious on its own but can also be served with a side of green chutney, mango pickle (chundo), or plain yogurt. You can also break it into pieces and top it with chopped onions, tomatoes, and sev to make khakhra chaat.
This recipe goes great with these complete meals
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