Quick & Healthy Masala Khakhra Recipe | Market Style Crispy Snack Recipe ~ The Terrace Kitchen

whole wheat flour

🥗Healthier: oat flour

💰Cheaper: all-purpose flour

Oat flour is gluten-free and adds a nutty flavor.

oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier while vegetable oil is more budget-friendly.

black pepper

🥗Healthier: white pepper

💰Cheaper: black pepper blend

White pepper offers a milder flavor.

sesame seeds

🥗Healthier: flaxseeds

💰Cheaper: sunflower seeds

Flaxseeds are rich in omega-3s while sunflower seeds are often cheaper.

In a mixing bowl, add 2 cups whole wheat flour.

Add 4 teaspoons ghee and salt as per taste to the flour.

Mix the ghee and salt thoroughly with the flour until well combined.

Add 1/4 teaspoon turmeric powder, 1/2 teaspoon red chili powder, 1/2 teaspoon garam masala, and 2 teaspoons ginger-garlic paste to the mixture.

Mix all the spices into the flour mixture.

Gradually add water to form a medium soft dough, ensuring it is not too hard or too loose.

Knead the dough until it comes together, then apply some oil to it.

Cover the dough and let it rest for 10 to 15 minutes.

After resting, knead the dough for a minute until it becomes smooth.

Take a small portion of the dough, sprinkle some whole wheat flour on the surface, and roll it out thinly.

You can use a cutter or a dish to cut the rolled dough into circles, or just roll it out into a circle directly.

Heat a tawa (griddle) over medium flame and cook the khakhra for 10 to 15 seconds on one side.

Flip the khakhra over, lower the flame, and keep pressing it with a cloth to help it become crispy.

Apply a little oil on the khakhra while cooking, if desired.

Continue flipping and pressing until the khakhra becomes stiff and crispy, adjusting the cooking time based on the thickness of the tawa and the flame.

Once cooked, let it cool down as it will become crunchier as it cools.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens