- 1 cup flour
- salt to taste
- 3 tbsp. ghee
- Sieve flour and salt.
- Knead a soft pliable dough.
- Cover and keep aside for 30 minutes.
- Divide portions into 1/3 size of pingpong balls.
- Mould into a pattie, roll as thin as possible (wafer thin is good).
- Use dry flour for dusting while rolling.
- If you are not very fast, spread a clean bedsheet and put each round on it, as you roll.
- Finish with all the dough.
- Heat griddle and roast each round on it, lightly, on both sides.
- Apply some ghee, rubbing two rounds against each other to coat both on one side.
- Pile up, and cool for 10 minutes.
To make the khakhras:
- Put one semiroasted round on warm griddle.
- Use a thick, kitchen towel to press.
- On low flame, press and roast, lightly moving it on griddle in a circular motion.
- When one side is light golden and specky, flip and repeat for other side.
- Repeat with all rounds. Pile onto a cloth as done.
- Cool thoroughly before storing in an airtight container.
- Serve with peanut chutney (refer index), or any other chutney or masala.
- Drizzle a little melted ghee over khakhra, sprinkle chaat masala, or sandwich masala, and serve with tea.
Variation: One may add some masalas, or chillipowder, cuminpowder,etc. to flour while kneading, to Make masala khakhras.
Time saver: Khakhras can be prepared in advance, and stored for weeks ahead. This way you can plan It for quite a few days ahead. One may even use the khakhra roasting machine to make the crisp khakhras, after rotis are Done and semiroasted. It is commercially available in India. Making time: Khakhras: 45 minutes
Makes: 20-24 khakhras
Shelflife: 3 weeks (approx.)