Masala Khakra-SK Khazana

Ingredients list for Masala Khakra-SK Khazana

• 1 cup + for dusting Whole wheat flour (atta)
• 2 tablespoons Gram flour (besan)
• 1/4 teaspoon Turmeric powder
• 1/2 teaspoon Red chilli powder
• 1 teaspoon Dried mango powder (amchur)
• to taste Salt
• 1/4 teaspoon Asafoetida (hing)
• 2 tablespoons Dried fenugreek leaves (kasuri methi)
• 1/2 cup Milk
• 1 tablespoon Oil

Method

1. Knead together wheat flour, gram flour, turmeric powder, chilli powder, dried mango powder, salt, asafoetida, dried fenugreek leaves and half the milk and oil and mix well. Add the remaining milk and knead to a semi-stiff dough. Rest the dough for 10-15 minutes.
2. Divide the dough into equal portions, dust with some flour and roll out into thin discs.
3. Heat a non-stick tawa. Dry-roast each disc on medium heat, pressing with muslin cloth and turning sides till golden brown and crisp on both the sides. Remove from heat, cool down to room temperature and serve or store in an airtight container.