Preparation Time:
Cooking Time:
Makes 7 khakhras.
Ingredients
1/2 cup bajra (black millet) flour
2 tbsp whole wheat flour (gehun ka atta)
1/2 tsp ginger-garlic (adrak-lehsun) paste
1/4 tsp green chillies, finely chopped
1/2 tsp sesame seeds (til)
1/4 tsp turmeric powder (haldi)
1 tsp oil
ghee for cooking
salt to taste
Method
- Combine the bajra flour, whole wheat flour, ginger-garlic paste, green chillies, sesame seeds, turmeric powder, oil and salt.
- Add enough warm water and knead well into a firm dough.
- Divide the dough into 7 equal portions and roll each on a floured surface into a 75 mm. (3") diameters thin circle.
- Cook on a hot tava (griddle) on both the sides with a little ghee until pink spots appear on top of the rolled out dough.
- With the help of a folded muslin cloth, press the khakhra from all sides and cook till crisp, over a slow flame.
- Repeat for the remaining to make 6 more khakhras.
- Cool and store in an air-tight container
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