Khakhra Chutney

Recipe by
Total Time:
1 hour
Serves: 3
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Easy

Take a look at more Pickles-Chutneys Recipes. You may also want to try Tasty Chana Dal Chutney, Woodapple (Bael) Chutney, Sambal Belacan , Prawn Chutney

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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.
  • To serve:
  • On the face side of khakhra, spread a little melted ghee.
  • Drizzle a tsp of peanut chutney all over it.