How to make Gluten Free Biscuit Khakra -

These are not only for the gluten intolerant people – they are so tasty that you are sure to enjoy them

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Amaranth (rajgira) flour, Barnyard millet (samo) flour

Cuisine : Gujarati

Course : Snacks and Starters

You can also find more Snacks and Starters recipes like Bread Croquettes Fried Shawarma - SK Khazana Pizza Balls Barauni

Gluten Free Biscuit Khakra

Gluten Free Biscuit Khakra Recipe Card


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.

Prep Time : 16-20 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Gluten Free Biscuit Khakra Recipe

  • Amaranth (rajgira) flour 1 cup

  • Barnyard millet (samo) flour 1/2 cup

  • Salt to taste

  • Dried fenugreek leaves (kasuri methi) 1 teaspoon

  • Red chilli powder 1/2 teaspoon

  • Cumin powder 1/4 teaspoon

  • Coriander powder 1/4 teaspoon

  • Ginger-green chilli paste 1/2 tablespoon

  • Sugar 1 1/2 teaspoons

  • Dried mango powder (amchur) 1/4 teaspoon

  • Ghee 2 1/2 tablespoons


Step 1

Heat ghee in a small pan.

Step 2

Take amaranth flour in a large bowl, add barnyard millet flour, salt, dried fenugreek leaves, red chilli powder, cumin powder, coriander powder, ginger-green chilli paste, sugar and dried mango powder. Add hot ghee to the flour mixture and mix well.

Step 3

Add 1 cup water and knead into a soft dough. Cover with a damp muslin cloth and set aside for 5 minutes.

Step 4

Take a large portion of the dough and roll into a large thick disc. Cut out roundels with a cookie cutter.

Step 5

Heat a non-stick tawa. Place a few discs on it and cook on medium heat for 2 minutes, flip and cook the other side for 2 minutes as well. Press the discs with a wooden spoon so that the discs do not puff up. Flip again and continue to press lightly. Repeat the process till the discs turn golden and crisp on both sides.

Step 6

Place them on a cooling wire rack for a few minutes or till they cool down to room temperature.

Step 7

Arrange them on a serving platter and serve. Or store in an airtight container.

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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 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.