Make a large batch of these and store them in an air-tight container for those hungry times. They stay well for several days and make an ideal low-calorie snack for you and your family.
|Preparation Time||Cooking Time|
|4 People||10 Minutes||15 Minutes|
- 1/2 cup whole wheat flour
- 1 tsp (teaspoon) besan (bengal gram flour)
- 1/2 tsp cumin seeds (jeera)
- 1/2 tsp chili powder
- a pinch of turmeric powder (haldi)
- a pinch of asafoetida (hing)
- ½ tsp ajwain seeds (carom seeds)
- ¼ cup kasoori methi (dry methi leaves, sold in Indian stores)
- 1 tsp oil
- 2 1/2 tbsp (tablespoon) water
- salt to taste
- whole wheat flour for rolling
Combine all the ingredients and knead into a soft dough.
Divide the dough into 4 equal portions.
Roll out each portion into a very thin round of 7″ diameter.
Use little whole wheat flour for rolling, if required so that the dough does not stick to the rolling pin or rolling surface.
Heat a non-stick tava (griddle) and cook each khakhra on a slow flame till pink spots appear on both the sides.
Press the khakhra with a folded muslin cloth or a clean kitchen napkin, rotating the khakhra as you go, till it turns crisp and brown from both the sides.
Cool, the khakhra will firm up as it stands.
Store in an air-tight container easily for 7 days.
|Calories||89||Calories from Fat||16|
|Total Fat||1.8 g 3%||Saturated Fat||0.3 g 2%|
|Trans Fat||0.0 g||Cholesterol||0 mg 0%|
|Sodium||354 mg 15%||Potassium||41 mg 1%|
|Total Carbohydrates||15.9 g 5%||Dietary Fiber||0.8 g 3%|
|Sugars||0.1 g||Protein||2.3 g|
|Vitamin A||2%||Vitamin C||1%|
* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation.