Ingredients

• 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.