Ingredients with Measurements:
- 2 cups whole wheat flour
- 2 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- 1 teaspoon turmeric powder
- 1 teaspoon black pepper powder
- 1 teaspoon salt
- 1/4 cup warm water
Special equipment needed:
- Rolling pin
- Khakhra maker or tava
Step-by-step instructions:
1. In a large bowl, mix together the whole wheat flour, vegetable oil, cumin seeds, coriander powder, red chili powder, garam masala, turmeric powder, black pepper powder and salt.
2. Add the warm water and mix until the dough comes together. Knead the dough for 5 minutes until it is smooth and pliable.
3. Cover the dough with a damp cloth and let it rest for 30 minutes.
4. After 30 minutes, divide the dough into 8 equal portions.
5. Take one portion of the dough and roll it out into a thin circle, about 6 inches in diameter.
6. Heat a khakhra maker or tava over medium-high heat.
7. Place the rolled out dough onto the khakhra maker or tava and cook for 1-2 minutes on each side until golden brown.
8. Remove the khakhra from the heat and let it cool.
9. Repeat the process with the remaining dough.
Time:
Preparation Time: 45 minutes
Cooking time: 10 minutes
Temperature: Medium-high heat
Serving Size: 8 khakhras
Nutritional Information:
Calories: 140
Fat: 4 g
Carbohydrates: 21 g
Protein: 4 g
Substitutions for Ingredients:
- Whole wheat flour can be substituted with all-purpose flour or any other type of flour.
- Vegetable oil can be substituted with ghee or any other type of oil.
- Spices can be adjusted to taste.
Variations:
- Add chopped onions or garlic to the dough for extra flavor.
- Add chopped herbs such as cilantro or mint to the dough for extra flavor.
- Add grated cheese to the dough for a cheesy flavor.
Tips and tricks:
- Make sure to roll out the dough as thin as possible for a crispier khakhra.
- Make sure to cook the khakhra on medium-high heat for the best results.
Storage instructions:
Khakhras can be stored in an airtight container for up to 1 week.
Reheating instructions:
Khakhras can be reheated in a toaster oven or on a tava over medium-high heat.
Presentation ideas:
Khakhras can be served as a snack or as an accompaniment to a meal. They can also be served with chutney or dip of choice.
Garnishes:
Khakhras can be garnished with chopped onions, cilantro, or mint.
Pairings:
Khakhras can be paired with chutney, yogurt, or any other dip of choice.
Suggested side dishes:
Khakhras can be served with a variety of side dishes such as curries, dals, or salads.
Troubleshooting advice:
- If the khakhras are not cooking evenly, make sure to roll out the dough as thin as possible.
- If the khakhras are burning, reduce the heat.
Food safety advice:
- Make sure to wash your hands before handling the dough.
- Make sure to cook the khakhras on medium-high heat to ensure that they are cooked through.
Food history:
Khakhra is a traditional Indian flatbread that is made with whole wheat flour and spices. It is believed to have originated in Gujarat, India.
Flavor profiles:
Khakhras have a savory and spicy flavor due to the spices used in the dough.
Serving suggestions:
Khakhras can be served as a snack or as an accompaniment to a meal. They can also be served with chutney or dip of choice.
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Region: Indian