Masala Khakra recipe by Tarla Dalal

Recipe Link :https://www.tarladalal.com/Masala-Khakhra-Whole-Wheat-Masala-Khakhra-Recipe-3560r

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Masala Khakra

Masala Khakhra, I usually make a large batch of these and store them in an air-tight container for those hungry times. They stay well for several days and make an ideal low calorie snack for you and your family. With a little imagination and a wee bit of effort, you can spice them differently or even experiment with different kinds of flours like jowar , bajra to make delicious low calorie munchies.

Preparation Time: 2 minutes.
Cooking Time: 15 minutes.
Makes 4 khakhras.

½ cup whole wheat flour (gehun ka atta)
1 tsp besan (bengal gram flour)
½ tsp cumin seeds (jeera)
½ tsp chilli powder
A pinch of turmeric powder (haldi)
A pinch of asafoetida (hing)
3 tbsp low- fat milk
1 tsp oil
Salt to taste
Whole wheat flour (gehun ka atta) for rolling

1.Combine all the ingredients and knead into a soft dough without
using any water.
2. Divide the dough into 4 equal portions and roll out each portion
into a very thin 175 mm. (7") diameter circle using a little whole
wheat flour for rolling.
3. Heat a non-stick tava (griddle) and cook each khakhra on a slow
flame till pink spots appear on both the sides.
4. Continue cooking the khakhra on a slow flame, while pressing
with a folded muslin cloth, till it turns crisp and brown from both
the sides.
5. Cool completely. Serve or store in an air-tight container.