For Indian Cooking Challenge this month, Srivalli chose Khakhra- A Gujarathi Snack. The basic recipe was provided by Vaishali's friend and we were given the choice of making a variation with herbs. There is methi khakhra and jeera khakhra. I decided to combine both. So it came to Jeera Methi Khakhra. The cooking process takes a lot of time. You need a lot of patience to get the perfect crisp golden khakhras. It is double roasted on low flame. I took nearly two hours to make 12 khakhras. But it was worht the effort. The khakhras were flavourful. The combination of cumin and kasoori methi made it aromatic. My daughter loved it so much. At first I told her that it is appalam because when I give a new name she will never taste it. As she is a great fan of appalam she tried it. Then I told her that its Gujrathi name is khakhra and she accepted it. She even took it to school for her snacks. Hubby and me had some sweet chutney as a dip and it was awesome..
Ingredients:
Wheat Flour/ Atta- 150 gm/ 1 heaped cup
Salt-to taste
Oil-4 tbs
Kasoori Methi-2 tbs
Cumin Seeds-1 tsp
Rice Flour- For Dusting
Procedure:
1. In a bowl, mix flour, salt, cumin seeds and kasoori methi.
2. Add oil and mix it well until it is crumbly.
3. Add enough water to make a soft dough.
4. Cover and keep it aside for 15 minutes.
5. Divide the dough into 12 equal parts. Roll each part into a ball.
6. Dust the ball with rice flour and roll it into a paper thin disc.
7. Heat a tawa on low flame and cook the disc on both sides until half done. There should not be any blisters on the disc.
8. Finish cooking all the 12 discs and allow them to cool.
9. Now heat the tawa again. Keep the flame low. Place a disc on the tawa and press with a kitchen towel.
10. Flip the disc and cook on the other side also.
11. If the tawa gets hot, then switch off stove and cook the khakhra in that heat itself.
12. Toggle between low flame and no flame.
13. Cook khakhra until golden and crisp.
14. Cool on wire rack. Repeat with the remaining khakhras.
15. When the khakhras are completely cool, store in air tight jar.
16. Do not stack them when still hot. This will create steam and the khakhras will become soft and soggy.
17. Relish along with sweet chutney.
Prepare a soft dough and keep it aside for 15 minutes.
Divide into 12 equal portions and roll them into small balls.
Roll out each ball into a paper thin disc by dusting it with rice flour.
Half cook the khakhra on a low flame.
Allow it to cool completely.
Roast it again on low flame until crisp and golden.
Cool on wire rack.
Stack and store in air tight jar.
Labels: CRACKERS, GUJARATHI, ICC, SAVORY, SNACKS, WHEAT FLOUR
