Khakhra is a popular vegetarian roasted Gujarati Indian thin cracker bread or snack item .Can also have it plain, with tea, or served with a variety of dips or salsas, sweet and sour chutneys or even curries.Can b stored for month on self.

  • Cook time:
  • Prep time:
  • Yields: make around 15 khakra
  • 1/2 cups whole wheat flour
  • 1/4 cup maize flour (makai atta)
  • 1/4 cup sorgham flour (jawari atta)
  • 1/4 cup rye flour (ragi atta)
  • 1/4 cup soy flour (soyabean atta)
  • 1/4 cup dried fenugreek leaves (roasted and crushed)
  • 1/2 teaspoon caraway seeds
  • 1/2 teaspoon nigella seeds
  • 2 teaspoon sesame seeds
  • 1 teaspoon chilli powder or to taste or avoid
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon turmeric powder
  • salt to taste
  • water as required

Mix all the ingredients and enough water into a soft and elastic dough,like making for chapatti.Cover and keep aside for 30 minutes.


Make the lemon size balls and roll out into as thin a circle as possible.If required roll in between butter paper ,just to avoid,sticking to the surface.


Heat a cast iron griddle.Put the rolled out dough on it and cook, over low to medium heat on both sides,by pressing down,with a thick kitchen towel,till faint brown spots start appearing.This ensures that it cooks and crisps out evenly,cool all khakaras.When cool, store in an airtight container.


NOTE: By same method you can make PANIPUR or PAVBHAJI or PANJABI or any flavored khakara.


NOTE:Can be substituted for chips,tortillas,munchies.Can be packed in lunch box and carried to picnic.Very healthy n good for all age group.

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