Masala Khakra recipe by Tarla Dalal

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.