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Potato and Corn Rolls
DRY FRUIT MODAK
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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.
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