Khakra is nothing but a flat crisp Indian bread made from
wheat flour.The existence of khakhra probably came from using the left over chapattis.These
left over chapattis were pressed to make khakhras. In olden days the biscuit
culture was not there and Gujjus normally had , rather still have left over
bhakhri or khakhra with their morning tea.
Next day I asked a friend to help me with these.So we made
the rotis from finer flour and then I roasted these.I learnt something new at
her place that the khakhra should be roasted on a gridle which has a slight
depression.Check I have clicked a picture.Second a kitchen towel should be
wrapped in another napkin , nearly the size of khakra..this shall help in
pressing the khakhra evenly .This should be loosely wrapped.Yet another trick is to place a roasted khakhra and then
place a pot on this . This shall maintain the mild depression that has been
caused by the roasting on that special gridle.
Roll into chapattis,
but they should be paper thin..
Finish rolling all
Swithch on the gas and
cook the chapatis, making sure they do not have a single blister.
They should be half
Remove from the gridle
and apply ghee to each chapati.
Stack them one on top
Once these are done
let them cool and come to room temperature.
Heat the gridle and
place one chapati on the gridle.
Press the chapatti
with a kitchen towel starting from the sides and coming to the centre.
Flip it over and repeat
You will have to
switch off and on the gas to maintain the absolute low temperature.
Once the khakra is
crisp, remove from the gridle and let cool.
Repeat with the rest
On cooling they shall
become dry , crisp and crunchy.
After roasting each khakhra
place a pot on it.This shall give it a mild depression.
Store them once they
special thin rolling pin
a perfectly rolled thin chapati
the half done,,,,,, roti stack
a thin roti
wooden roti presser
gridle with a mild depression
steps showing how to make a cloth presser for khakhras
half done rotis being made into khakhras
pressing from sides to center
keeping the pot with a depression on the khakhras
crisp crunchy khakhras
These khakras are served.... in various ways.
smeared with ghee and jiralu.
served with choonda. (I shall be sharing this recipe very soon.)
served with chai
a few very popular flavors....
khakhras with different flours
baajri na khakhra
chola fali lhakhra
a delight for kids
These are the so called khakhras from the first batch I made..I flavored them with cumin seeds and black pepper pwd.You can see they are thicker and the circles are not perfect , though the taste was awesome.