Masala Khakhra, I usually make a large batch of these and store them in an air-tight container for those hungry times. They stay well for several days and make an ideal low calorie snack for you and your family. With a little imagination and a wee bit of effort, you can spice them differently or even experiment with different kinds of flours like jowar , bajra to make delicious low-calorie munchies.
|Whole wheat flour||1/2 Cup (8 tbs) (gehun ka atta, plus extra for rolling)|
|Besan||1 Teaspoon (bengal gram flour)|
|Chilli powder||1/2 Teaspoon|
|Turmeric powder||1 Pinch (haldi)|
|Asafoetida||1 Pinch (hing)|
|Low fat milk||2 1/2 Tablespoon|
1. Combine all the ingredients and knead into a soft dough without using any water.
2. Divide the dough into 4 equal portions and roll out each portion into a very thin round of 175 mm. (7") diameter using a little whole wheat flour for rolling.
3. Heat a non-stick tava (griddle) and cook each khakhra on a slow flame till pink spots appear on both the sides.
4. Continue cooking the khakhra on a slow flame, while pressing with a folded muslin cloth, till it turns crisp and brown from both the sides.
5. Cool and store in an air-tight container.