Chilli Garlic Khakhra Recipe | Khakhra Recipe | How To Make Khakhra At Home | Tea Time Snacks

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: canola oil

Canola oil is less expensive and has a neutral flavor.

sesame seeds

🥗Healthier: flaxseeds

💰Cheaper: sunflower seeds

Sunflower seeds are more affordable and provide a similar crunch.

buttermilk

🥗Healthier: yogurt

💰Cheaper: milk + vinegar

Milk with vinegar is a cost-effective substitute for buttermilk.

In a bowl, take 2 cups of wheat flour.

Add 2 tablespoons of crushed garlic, 1 teaspoon of crushed green chili, 1 tablespoon of chili flakes, and 1 teaspoon of salt.

Mix the ingredients well.

Pour in 4.5 tablespoons of refined oil and crumble it into the mixture.

Gradually add less than half a cup of water to form a dough, mixing as you go.

Transfer the dough to a working area and knead it for at least 10 minutes until ready.

Take a lemon-sized portion of the dough, dust it with flour, and flatten it as thin as possible.

Cut the flattened dough evenly using a cookie cutter or a lid, pressing down and removing excess dough.

Heat a tawa (griddle) and turn the flame to low once hot.

Cook the khakhra on low flame until bubbles appear on top, then flip it over.

Press and break the bubbles using a potato masher or spatula.

Allow it to cook on low flame for a few minutes until golden brown.

Flip it over and press slightly, cooking until the other side is also golden brown.

Remove from heat and allow to cool; they will become crispy as they cool down.

Repeat with the remaining dough to make around 20 khakhras.

Store in an airtight container for up to 1 week.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens