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Khakhra is a thin cracker common in the Gujarati and Rajasthani cuisines of western India, especially among Jains. It is made from mat bean, wheat flour and oil. It is served usually during breakfast. Khakhras are individually hand-made and roasted to provide a crunchy and healthy snack that can be enjoyed with a selection of spicy pickles and sweet chutneys or with milk and tea.

Khakhra
Khakhra bröd.png
Three khakhra
Place of originIndia
Region or stateGujarat, Rajasthan
Main ingredientsMat bean, wheat flour

VarietiesEdit

Khakhra is made in several varieties, such as methi (fenugreek), jeera (cumin), bajri, pudina, garlic and ajwain, among others.[1] Mungdi is a sweet type of khakhra.

PreparationEdit

 
Khakhra with peanut chutney powder

There are variations in the method of preparation, but generally the following method is observed. Wheat flour (and/or refined flour), salt and masala are mixed. Oil, water or milk are added and kneaded to make a soft dough. This dough is then rolled into small balls and flattened. These are then roasted over slow heat and pressed via wooden press, until crisp and light brown in color.

See alsoEdit

ReferencesEdit

  1. ^ "Snack Attack". Retrieved 5 October 2014.