Ingredients

• 1 cup - Flour
• Salt to taste
• 3 tbsp - ghee

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.