How to make Masala Khakhra Recipe - A Gujarati specialty.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Whole wheat flour (atta) ( आटा ) , Refined flour (maida) ( मैदा )

Cuisine : Gujarati

Course : Snack

Masala Khakhra

Gujarat has long stretches of unspoilt coastline and an endless supply of fish and shell fish. But strict Jainism in the past and orthodox Hinduism today has encouraged widespread vegetarianism.  The Gujarati cuisine is not heavily spiced but slightly sweeter than the cuisines of the neighbouring states.
Gujarati food is distinctively vegetarian with about 65% of its population shunning the meat.  The remaining 35% of the state’s population consists of Bohra Muslims and Parsis. Bohra Muslims are the followers of Abdullah who were Hindus who adopted Muslim religion.  The Parsi cuisine on the other hand is a blend of western influences.

For more recipes related to Masala Khakhra checkout Puran Poli , Pan Pizza , Baked Chatpati Shankerpali , Peethiwali Pooriyan Wadiyaan Ke Saath . You can also find more Snack recipes like Dahi Wada, Stuffed Dahiwadas, Aval Nanachathu (Sweet Poha), Speedy Egg Omelet. Or try out these recipes from Gujarati Cuisine like Khaman Pattice, Pinwheel Khandvi, Chocolate And Cashew Laddoo, Dabeli.

Masala Khakhra Recipe Card

Masala Khakhra
Print

Prep Time : 6-10 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Masala Khakhra

  • Whole wheat flour (atta) 1 cup

  • Refined flour (maida) 1 cup

  • Garam masala powder 1 teaspoon

  • Oil 2 tablespoons

  • Water or warm milk as required

  • Ghee 4 teaspoons

  • Salt to taste

Method

Step 1

Sieve together wheat flour, refined flour, salt and garam masala powder into a bowl. Add oil, enough water or milk and knead to make a soft dough.

Step 2

Divide the dough into eight balls and roll out each ball into very thin chapatis. Heat a thick tawa, put the chapatti on it and roast on slow heat.

Step 3

Apply a little ghee on both sides. Turn and hold it down with a wooden press. When it is crisp and light brown in colour on both the sides, it is done. Remove, allow it to cool and store in an airtight container carefully as it is very crisp and may break.

Liked this recipes, Rate us :

MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.

Wishlist