Ingredients

• 1 cup - flour
• 1/2 tsp - red chilli powder
• 1/4 tsp - turmeric powder
• 1/4 cup - tomato puree
• salt to taste
• 1 tsp - oil

How to Make Tomato Khakras

• Sieve flour and salt. Add other ingredients. Knead a soft pliable dough.
• Cover and keep aside for 30 mins.
• Divide portions into 1/3 the size of ping-pong balls.
• Mould into a pattie, roll them as thin as possible (wafer-thin is good).
• Use dry flour for dusting while rolling.
• If you are not very fast, spread a clean bed sheet and put each round on it, as you roll.
• Finish with all the dough.
• 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 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 as done.
• Cool thoroughly before storing in an airtight container.