Preparation Time: 2 minutes
. Cooking Time: 15 minutes.
Makes 4 khakhras.
½ cup whole wheat flour (gehun ka atta)
1 tsp besan (bengal gram flour)
½ tsp cumin seeds (jeera)
½ tsp chilli powder
A pinch of turmeric powder (haldi)
A pinch of asafoetida (hing)
3 tbsp low- fat milk
1 tsp oil
Salt to taste
Whole wheat flour (gehun ka atta)for rolling
1.Combine all the ingredients and knead into a soft dough without using any water.
2. Divide the dough into 4 equal portions and roll out each portion into a very thin 175 mm. (7") diameter circle using a little whole wheat flour for rolling.
3. Heat a non-stick tava (griddle) and cook each khakhra on a slow flame till pink spots appear on both the sides.
4. 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.
5. Cool completely. Serve or store in an air-tight container.