1 big tomato , crushed
1 tsp garlic , chopped
1 tsp red chilly powder
1 tsp pav bhaji masala
Add the spices and saute’ for 5-7 minutes.
Take the flour in a bowl.
Add the prepared cooled puree’.
Do not add hot puree’ as this cracks will appear in the khakhras.
Bind a semi soft dough.
Make small balls from this dough.
Roll into chapattis, but they should be paper thin..
Finish rolling all chapatis.
Switch on the gas and cook the chapatis, making sure they do not have a single blister.
They should be half done.
Remove from the gridle and apply ghee to each chapati.
Sprinkle paav bhaji masala.
Stack them one on top the other.
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 the process.
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 of chapatis.
On cooling they shall become dry , crisp and crunchy.
Store them once they cool down.