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1/2 cup - peanut chutney
1 cup - flour
Salt to taste
3 tbsp - ghee
How to Make Khakhra Chutney
Sieve flour and salt.
Knead into a soft pliable dough with a little water.
Cover and keep aside for 30 mins.
Divide portions into size of ping-pong balls.
Mould into a pattie, roll as thin as possible (wafer thin is good).
Use dry flour for dusting while rolling.
Heat griddle and roast each pattie till light brown on both sides.
Apply some ghee, rubbing two rounds against each other to coat both.
Pile up, and cool for 10 mins.
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 onto a cloth when done.
Cool thoroughly before storing in an airtight container.
On the face side of khakhra, spread a little melted ghee.
Drizzle a tsp of peanut chutney all over it.
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