Khakhra
Preparation Time
25 minutes
Cooking Time
40 minutes
Difficulty Level
moderate
Meal Type
Evening Snack
Serves 6
Key Ingredients
- Sharbati atta (whole wheat flour)
About This Recipe
Khakhra is the thin, crisp wheat round that travels: roasted completely dry, it needs no reheating and keeps for about two weeks, so it turns up in lunchboxes and long journeys. This version uses the same sharbati gehu atta as our rotis, with cumin in the dough, and roasts it on a tawa at low heat under a cloth press.
The khakhra is rolled as thin as paper and roasted slowly, pressed with a folded cloth so it dries through rather than toasts on the surface; a khakhra cooked fast puffs up soft like a roti and bends instead of snapping. The finished round should feel stiff and dry, with a few pale brown spots, and it should snap clean when folded.
The dough takes whatever flavour goes in: this jeera khakhra carries cumin, and using jowar flour, bajra flour, ragi flour or ground roasted moong in place of some wheat flour gives the jowar khakhra, bajra khakhra, ragi khakhra and moong dal khakhra versions, all roasted the same way. The methi thepla recipe on this site is its softer, fenugreek-flavoured cousin.
Ingredient List
Serving Size:
1x
2x
3x
For the khakhras
- Sharbati atta (whole wheat flour) — 2 1/2 cups
- Ghee — 3 tbsp
- Cumin Seeds — 1 tsp
- Salt — 1 tsp
- Water — 1/2 cup
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Serving Suggestions
Eat khakhra as it is with tea, spread with butter or chutney, or topped with chopped onion and tomato; crumble it over a salad for crunch. Pack a few in a tiffin with pickle on the side. Keep the batch in an airtight jar and it stays crisp for about two weeks.
Tips for Cooking Khakhra
Roll each khakhra as thin as the board allows; thickness steams instead of drying. Keep the tawa low and press steadily with the cloth, moving in circles, so the round dries evenly. Roast until no soft spot remains; the khakhra firms further as it cools. Store only fully cooled khakhras, or the batch softens in the jar.
Chef’s Note
The whole art is drying, not cooking: a khakhra done right is stiff the moment it leaves the tawa and snaps when folded, with no soft centre. A serving of two khakhras comes to about 231 kcal, with 5.4 g of protein and 5.9 g of fibre from the whole wheat flour.
Per serving (approx.): 231 kcal, protein 5.4 g, carbs 32 g, fat 8.4 g, fibre 5.9 g. Computed from IFCT 2017 / USDA values for the listed quantities. Measures: 1 cup = 240 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml.
Happy Cooking
!!
ByCOWBERRY
Aug 06, 2026
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