Masala Khakhra
Ingredients
• 1/2 cup whole wheat flour (gehun ka atta)
• 1 tsp bengal gram flour (besan)
• 1/2 tsp cumin seeds (jeera)
• 1/2 tsp chilli powder
• A pinch of turmeric powder (haldi)
• A pinch of asafoetida (hing)
• 2 1/2 tbsp low- fat milk
• 1 tsp oil
• Salt to taste
• Whole wheat flour (gehun ka atta) for rolling
Method
• Combine all the ingredients and knead into a soft dough without using any water.
• Divide the dough into 4 equal portions and roll out each portion into a very thin circle of 175 mm. (7") diameter using a little whole wheat flour for rolling.
• Heat a non-stick tava (griddle) and cook each khakhra on a slow flame till pink spots appear on both the sides.
• Continue cooking the khakhra on a slow flame, while pressing with a folded muslin cloth, till it turns crisp and brown from both the sides.
• Cool and store in an air-tight container.
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