Khakhras,a Gujrati snack are crispy evening munchies prepared with simple ingredients.It can be made plain or flavored with spices and herbs. Making Khakhras is a lot like making parathas, only that khakhras are roasted crisp . Preparing Khakhras is a family affair among Gujratis,it made in big batches and stored for a week or more.
1 1/2 cups Whole wheat flour
1/4 cup Methi(Fenugreek) leaves ,fresh or frozen
1 tablespoon Sesame seeds
1/4 teaspoon chilly powder
1/2 teaspoon cumin seeds
Pinch of turmeric
1/2 teaspoon salt
3 tablespoon Olive oil or vegetable oil
salt to taste
Makes 10 medium Khakhras
Step 1 Blanch the leaves
Blanch the leaves by simmering them in hot water for a minute. drain and keep aside.
Step 2 prepare the dough
Take a mixing bowl add all the dry ingredients mix them. Make a well in the middle of dry mixture pour in the water and oil. Mix until the dough is of right smooth consistency. knead for couple of minutes and let rest for about 10minutes before rolling in to Khakhras.
Step 3 Rolling the Khakhras
Divide the dough in to about 10 equal portions and roll in to balls. Sprinkle a little flour(I prefer All purpose flour) on the rolling surface. Use a rolling pin to roll them in to rounds
Step 4 Roast the Khakhras
Preheat an iron pan(Tava) or non stick pan at medium high flame. Roast the khakhras flip once and flip again after few seconds. Use a spatula or roll up kitchen towel, lightly press and roll them around the pan. When crisp on both sides, apply some oil on both sides,get them out and lay on a rack to sweat out. Serve with some tangy chutney or Aachari dip (Recipe follows)
Achaari dip has some of the Spices used in an Indian pickle(Achaar). The combination of cooling yogurt with tongue tickling spices makes this a unique dip for an evening snack with Multi grain Crackers, Pita chips or Khakhras.
(original recipe posted at Tarla's blog)
1 cup Yogurt\Dahi, strain some of the water using muslin cloth or paper towel(hung yogurt)
1/4 cup coriander\Cilantro ,chopped
1 green chilly,chopped
1/2 teaspoon salt
For the Achaari spices
1/4 teaspoon fenugreek (methi) seeds
1/4 teaspoon mustard seeds (rai / sarson)
1/2 teaspoon cumin seeds (Zeera)
1/2 teaspoon fennel seeds (saunf)
1/4 teaspoon onion seeds (kalonji)
1 tablespoon Olive oil or vegetable oil
Apparently saunf was out of stock in the pantry, hence one of the cups is empty.
Shallow fry Spices
Heat the oil in a pan, add the fenugreek seeds, mustard seeds, cumin seeds, fennel seeds and onion seeds.When the mustard seeds crackle,turn off the heat and let cool.
Grind and mix with yogurt
Combine the achaari spices, coriander, green chillies and salt together in a grinder and blend to a fine paste using few drops of water.
Transfer into a bowl, add the hung yogurt and whisk well. Serve this dip with any crisp snack like pita chips or Khakhras.
My Methi Khakhra recipe is low in fat when compared to the original Khakhra recipe and the Achaari dip with fat-free yogurt is low in calories,hence both recipes are fit for the Diet Food Event Hosted by Divya Vikram of Dil Se..