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Gluten Free Biscuit Khakra

These are not only for the gluten intolerant people – they are so tasty that you are sure to enjoy them This is a Sanjeev Kapoor exclusive recipe.

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Gluten Free Biscuit Khakra
Main Ingredients Amaranth (rajgira) flour, Barnyard millet (samo) flour
Cuisine Gujarati
Course Snacks and Starters
Prep Time 16-20 minutes
Cook time 21-25 minutes
Serve 4
Taste Spicy
Level of Cooking Easy
Others Veg
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Ingredients list for Gluten Free Biscuit Khakra

  • 1 cup Amaranth (rajgira) flour
  • 1/2 cup Barnyard millet (samo) flour
  • to taste Salt
  • 1 teaspoon Dried fenugreek leaves (kasuri methi)
  • 1/2 teaspoon Red chilli powder
  • 1/4 teaspoon Cumin powder
  • 1/4 teaspoon Coriander powder
  • 1/2 tablespoon Ginger-green chilli paste
  • 1 1/2 teaspoons Sugar
  • 1/4 teaspoon Dried mango powder (amchur)
  • 2 1/2 tablespoons Ghee

Method

  1. Heat ghee in a small pan.
  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.
  3. Add 1 cup water and knead into a soft dough. Cover with a damp muslin cloth and set aside for 5 minutes.
  4. Take a large portion of the dough and roll into a large thick disc. Cut out roundels with a cookie cutter.
  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.
  6. Place them on a cooling wire rack for a few minutes or till they cool down to room temperature.
  7. Arrange them on a serving platter and serve. Or store in an airtight container.