Masala Khakhra is a popular recipe, crispy snack from Gujarat, India. Made with whole wheat flour and a mix of spices, it’s both healthy and full of flavor! You can enjoy masala khakhra recipe on its own or pair it with chutney or yogurt for extra zing. Its crunchy texture and spicy kick make it a favorite treat for many!
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What is Masala Khakhra?
Masala Khakhra is a crispy, crunchy snack that comes from Gujarat, India. This Masala Khakhra recipe made using whole wheat flour, which gives it a healthy base, but what makes it special is the addition of spicy masala.
The spices, like cumin, coriander, and chili powder, give the Khakhra a flavorful kick that makes it so addictive!
Traditionally, it’s baked to get that crispy texture, making it perfect for munching on during tea time.
Khakhra has a long shelf life, so it’s also a popular snack for travelers or anyone on the go.
You can enjoy it plain, or dip it in chutney or yogurt for extra flavor!
About Masala Khakhra Recipe
Masala Khakhra recipe is a beloved snack from Gujarat, often enjoyed during tea time.
I remember my grandmother always serving it with a side of cool yogurt and spicy pickle – the perfect combo! It’s light, yet satisfying, and has become an essential part of Gujarati cuisine.
The origins of Khakhra trace back to Gujarati traders and travelers who needed a snack that could last long on their journeys.
Thanks to its shelf life, Khakhra became a go-to snack. In modern times, it’s gained popularity not just in India, but worldwide, with various flavors available online and in stores.
Traditionally, it’s paired with a hot cup of masala chai or buttermilk, making it even more enjoyable!
Health Benefits
- Low-Calorie Snack: Masala Khakhra is a great low-calorie alternative to chips or fried snacks. Therefore, it satisfies your cravings while being a healthier choice, allowing you to enjoy a tasty treat without the guilt.
- High in Fiber: Thanks to whole wheat flour, Masala Khakhra is packed with fiber. As a result, it aids digestion and keeps you feeling full for longer.
- Protein-Rich: If made with multigrain flours, Khakhra provides a good source of plant-based protein, perfect for building strength and energy.
- Suitable for Special Diets: You can easily adapt Khakhra for gluten-free, vegan, or low-carb diets, making it a versatile snack for everyone!
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What Will You Need to Make This Masala Khakhra Recipe
Recipe Ingredients
Ingredients Notes:
- Whole Wheat Flour: The base of Khakhra! My grandma always said, "Whole wheat keeps you strong." It gives Khakhra its crunchy texture and makes it healthier than regular snacks!
- Spices (Jeera, Ajwain, Red Chili Powder): Here’s where the magic happens! I remember my mom always smiling as she mixed the spices, saying, "This is what makes it truly masala!"
- Salt: It’s the perfect amount to balance the spices. Too little, and it’s bland; too much, and it’s salty—just like life, balance is everything!
- Ghee or Oil: It adds a rich, smooth flavor. My aunt swears by ghee, always saying, "It makes everything taste like it’s made with love!"
- Water: The right amount of water helps bring everything together. Just like a good team, it’s essential for making the perfect dough!
How to Make Khakhra Recipe
Step by Step Instructions
1. Prepare the Dough
Mix Dry Ingredients:
- Start by combining 1 cup of whole wheat flour and ½ teaspoon of salt in a large bowl.
- Next, add 1 tablespoon of oil and mix it until you blend everything evenly.
Add Water and Knead:
- Gradually add small amounts of water while mixing to create a soft, not too sticky or dry dough. Once it's ready, cover it with a damp cloth and let it rest for 20 minutes.
2. Prepare the Masala
- To prepare the spices, first heat a small pan over medium heat. Then, add 1 tablespoon of cumin seeds, followed by 1 tablespoon of coriander seeds, and finally, include 1 teaspoon of ajwain. This combination will enhance the flavor beautifully!
- Roast them for 2-3 minutes until they smell nice, but be careful not to burn them. Let them cool, then grind them into a fine powder.
- Next, mix this with 1 teaspoon of red chili powder. Additionally, add ½ teaspoon of turmeric for color and health benefits. Then, include 1 teaspoon of garam masala to enhance the flavor, and finally, add 1 teaspoon of sesame seeds for a nice crunch. This blend will make your dish extra tasty!
3. Roll and Cook the Khakhra
- After resting, divide the dough into 6-8 pieces and roll each into a thin circle, about 6-8 inches wide.
- Sprinkle the prepared masala on top and gently press it into the dough.
- Heat a tava (griddle) over medium heat, then cook the dough for 2-3 minutes on each side, pressing down to make it crispy. Flip until both sides are golden brown.
4. Cool and Store:
- Finally, place the cooked Khakhra on a wire rack to cool, which keeps it crispy. Once it's cool, store it in an airtight container.
Creative Flavor Variations
Cheese Khakhra: For a cheesy twist, try adding melted cheddar or mozzarella. Plus, oregano or basil gives it a Mediterranean flair. I absolutely loved it the first time my friend made it!
Herb-Infused Khakhra: Want a fresh taste? Mix in mint, coriander, or basil. The aroma while baking is simply irresistible!
Sweet Masala Khakhra: For a sweet-savory combo, add jaggery or sugar and a pinch of cardamom. My mom's version was always a hit with guests!
Multigrain Khakhra: For a healthier, crunchier bite, add barley, oats, or quinoa flour. It's now my go-to nutritious snack!
Serving Suggestion
- Traditional Pairings: Khakhra pairs perfectly with pickles, yogurt, or buttermilk. These tangy sides balance its crunch and create a classic snack. I always enjoy this combo with my family during snack time!
- Creative Pairings: For a modern twist, try Khakhra with cheese dips, salsa, or spicy chutneys like mint or tomato. I once served it with a cheesy dip at a party, and everyone loved it!
- Khakhra with Tea: It’s the perfect match for masala chai or herbal tea. Khakhra and tea always go hand-in-hand during our family tea time!
- Masala Khakhra as a Salad Base: Crush Khakhra and use it as a crunchy base for chaat like dahi puri or sev puri. It adds a fun twist and extra crunch to your snack!
Tips for Perfect Khakhra
Crispiness Factor: First, bake at the right temperature and time to achieve that perfect crunch. Then, roll the dough thin and make sure to roast it thoroughly for that crispy texture!
Avoiding Burnt Khakhra: Next, turn the Khakhra at the right time and keep the heat on medium. If it's too fast or slow, it can burn or get too hard—so, patience is essential!
Storing Khakhra: Finally, store the Khakhra in an airtight container to keep it fresh and crunchy. I always keep mine in a sealed jar, and it stays delicious for days!
Storage Tips
- Cool First: First, let the khakhra cool completely before storing it. This helps keep it crispy.
- Use Airtight Containers: Next, place the khakhra in an airtight container. This prevents moisture from making it soggy.
- Keep in a Cool Place: Additionally, store the container in a cool, dry place away from sunlight. This helps it stay fresh longer.
- Check Regularly: Finally, check the khakhra often to make sure it stays crunchy and tasty!
Pro-Tips
Knead Well: Start by kneading the dough until it's soft and smooth. This step helps the khakhra become crispy when you cook it!
Roll Thin: Then, roll the dough as thin as possible. Thinner dough results in crispier khakhra, so take your time to get it right.
Cook Evenly: Next, flip the khakhra carefully and press it with a spatula. This ensures it cooks evenly and gets that perfect crunch.
Store Right: Finally, let the khakhra cool completely before storing it in an airtight container. This helps keep it fresh and crispy for a longer time!
Did you try this Masala Khakhra recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating below and share it on Instagram, Facebook, and Pinterest!
❔FAQs
Masala Khakhra is made primarily from whole wheat flour, mixed with spices like cumin, chili powder, turmeric, and salt. The dough is rolled out thin and cooked on low heat until crispy.
Masala Khakhra can be stored for up to 2-3 weeks in an airtight container, provided they are completely cooled and kept in a dry, cool place.
Yes, Masala Khakhra is a healthy snack as it's made from whole wheat flour, contains minimal oil, and is baked or dry-roasted, making it a low-calorie, fiber-rich snack option.
To make Masala Khakhra crispy, cook them on low heat while pressing with a cloth or spatula to ensure even cooking. Roll them out thin to get that perfect crunch.
Yes, you can make Masala Khakhra without oil by dry roasting the khakhras on a tawa (flat pan). However, a light brushing of oil or ghee enhances the flavor and crispiness.
Plain khakhra is made with just wheat flour and salt, while Masala Khakhra includes a variety of spices like cumin, chili powder, and turmeric, giving it a spicier and more flavorful profile.
Masala Khakhra Recipe
Ingredients
Ingredients
For the Dough:
- 1 Cup Whole wheat flour
- 1 tablespoon Oil
- ½ teaspoon Salt
- Water, as needed
For the Masala:
- 1 tablespoon Cumin seeds
- 1 tablespoon Coriander seeds
- 1 teaspoon Ajwain (carom seeds)
- 1 teaspoon Red chili powder
- ½ teaspoon Turmeric powder
- 1 teaspoon Garam masala
- 1 teaspoon Sesame seeds
Instructions
Prepare the Dough
Mix Dry Ingredients:
- Start by combining 1 cup of whole wheat flour and ½ teaspoon of salt in a large bowl.
- Next, add 1 tablespoon of oil and mix it until you blend everything evenly.
Add Water and Knead:
- Gradually add small amounts of water while mixing to create a soft, not too sticky or dry dough. Once it's ready, cover it with a damp cloth and let it rest for 20 minutes.
Prepare the Masala
- To prepare the spices, first heat a small pan over medium heat. Then, add 1 tablespoon of cumin seeds, followed by 1 tablespoon of coriander seeds, and finally, include 1 teaspoon of ajwain. This combination will enhance the flavor beautifully!
- Roast them for 2-3 minutes until they smell nice, but be careful not to burn them. Let them cool, then grind them into a fine powder.
- Next, mix this with 1 teaspoon of red chili powder. Additionally, add ½ teaspoon of turmeric for color and health benefits. Then, include 1 teaspoon of garam masala to enhance the flavor, and finally, add 1 teaspoon of sesame seeds for a nice crunch. This blend will make your dish extra tasty!
Roll and Cook the Khakhra
- After resting, divide the dough into 6-8 pieces and roll each into a thin circle, about 6-8 inches wide.
- Sprinkle the prepared masala on top and gently press it into the dough.
- Heat a tava (griddle) over medium heat, then cook the dough for 2-3 minutes on each side, pressing down to make it crispy. Flip until both sides are golden brown.
Cool and Store:
- Finally, place the cooked Khakhra on a wire rack to cool, which keeps it crispy. Once it's cool, store it in an airtight container.
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