Masala Khakra

Tarla.Dalal's picture

Dec. 03, 2018

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
Oil 1 Teaspoon
Salt To Taste



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.

Recipe Summary

Difficulty Level: Easy
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 2