Ingredients
Whole wheat flour - 1 cup
Besan/chickpea flour - 1/4 cup
1/4 tsp turmeric powder
1/2 tsp carom seeds (ajwain)
1 tsp cumin seeds
1 tsp chaat masala
1/4 cup dry fenugreek leaves (kasoori methi)
2 tsp vegetable oil
Milk/water - 1/4 cup
Salt - 1/2 tsp
Method
- Combine all the dry ingredients and make semi-soft dough by adding milk/water little by little
- Leave the dough to set for 15 minutes
- Pinch approximately 8-9 balls. Roll each ball into thin dics
- Thinner the discs, crispier the khakharas
- Heat the griddle and cook khakhara on both sides by pressing the discs with a clean kitchen towel
- Cook till you see brown spots on both sides
- Cool to firm up the khakharas and enjoy with tea
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