Khakra is a thin cracker common in the Gujarathi and Rajasthani cuisines. No fancy ingredients are required for making khakras. Wheat flour and moth bean flour are mixed with spices, rolled and roasted on a tawa until crisp. I used ragi flour for this recipe and it turned out very crisp and tasted so good the next day!
- 1 Cup Ragi Flour
- 1 Tsp Rice Flour
- 1 Cup Water
- 1/2 Tsp Salt
- 1 Tbsp Kasoori Methi
- 1 Tbsp Oil
- 1/2 Tsp Cumin Seeds/Jeera
- 1/2 Tsp White Sesame Seeds
- 1/2 Tsp Chilli Powder
- In a 2 Ltr Pressure Cooker add water and rice flour. Mix without lumps. Cook for a whistle. Turn off heat.
- Release pressure immediately and mix in other ingredients. Mix well and keep covered with weight on for 15 minutes.
- Open, knead briefly and make a soft dough.
- Divide into 6 equal parts.
- Roll out thin rotis and roast both sides on a preheated tawa until it turns crisp. Use khakra press for even roasting.
- Once cooled, store in an air tight container. Serve along with tea.
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- Water Quantity may vary depending on the moisture content of the flour. Generally ragi flour takes water in the ratio of 1:1 . Adjust water accordingly.