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1 cup - Flour
Salt to taste
3 tbsp -
How to Make Kakhras
Sieve flour and salt. Knead into a soft pliable dough with water. Cover and keep aside for 30 minutes.
Divide portions into 1/3 the size of ping pong balls.
Mould into patties.
Roll as thin as possible (wafer thin is good).
Use dry flour for dusting while rolling
Heat griddle and roast each round on it, lightly, on both sides.
Apply some ghee, rubbing two rounds against each other to coat both on one side.
Pile up and cool for 10 minutes.
To make the Khakhras:
Put one semi-roasted round on warm griddle.
Use a thick kitchen towel to press.
On low flame press and roast, lightly moving it on griddle in a circular motion.
When one side is light golden and speckled, flip and repeat for other side.
Repeat with all rounds. Pile on to a cloth as they get done.
Cool thoroughly before storing in an airtight container.
Serve with peanut chutney or any other chutney.
Drizzle a little melted ghee over khakhras, sprinkle chaat masala, or sandwich masala.
Serve with tea.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.