Traditionally a snack that hails from the western state of Gujarat, India, khakra is a crispy, unleavened flatbread. Shaped using whole wheat flour, it is rolled into thin discs and roasted on a griddle until they are turned crunchy. Being versatile, easy to prepare, and fit for many moods and occasions makes khakra a staple favourite in many homes around. Try this tasty khakra recipe! Enjoy it as a healthy, crunchy snack or as an accompaniment to your meals. The difference in chakra is its variety in flavour. The basic chakra is just salt seasoned, but commonly, many recipes have ajwain (carom seeds), sesame seeds, or indeed a mix of typical Indian spices powder of red chilli and turmeric powder. Regional speciality flavours include methi (fenugreek) or palak (spinach) for extra nutrition and taste. Well, Khakra would normally be accompanied by a chutney side, yoghurt, or pickles. Here's a simple recipe for khakra for snacking. Therefore it can be enjoyed in meals or as a quick snack on the go. Its light nature and long shelf life also make it suitable for transportation, thus usually included in picnics or trips. Khakra also has cultural relevance as it makes its appearance on the plates of festive occasions and gatherings. Khakra, in the last few years, has appealed to people beyond their regional boundaries, and health-conscious consumers are looking for wholesome, low-calorie snacks. Having a baked texture, it is healthier to consume than many fried snacks and appeals to anyone interested in retaining a balanced diet. Whether you eat it on its own or with dips, khakra is a delightful culinary treat that perfectly tells the stories of the Indian flavours and a satisfying crunch to keep snack lovers coming back for more.

• Whole wheat atta
• 1 tbsp cumin seeds
• 1/2 tsp salt
• 2 tbsp oil

• Khakhra is an Indian savoury snack. The snack crunch and savoury are introduced by baking it in whole wheat flour and flavoured with cumin seeds. The preparation is not too complicated yet so rewarding that you should never skip it. Let's start by preparing this super duper yummy snack!
• Take 200 gms of whole wheat flour in a large bowl. Whole wheat flour gives a hearty texture to the khakhra and also infuses the khakhra with its nutty flavour.
• Add one tablespoon of jeera or cumin seeds in the flour. The khakhra will then get infused with its distinct earthy fragrance and taste.
• Mix in 1/2 teaspoon of salt and two tablespoons of oil.
• The oil will add to the crunchiness of the khakhra and prevent it from drying out at the time of cooking. Mix everything well so the cumin seeds get distributed well in the flour.
• Mix everything, add a little water little by little, and knead into a stiff dough. The dough should be soft and firm so that the shape is held. Kneading is an important step in that the gluten develops in the dough, which gives the khakhra its texture.
• Once you knead the dough, cover the dough with a clean cloth and leave it to rest for nearly 15 minutes. This resting time allows the gluten to relax, and then it will be easy to roll out later.
• Roll out the dough from the balls, about the size of a lemon. Such a size is pretty ideal for rolling into thin circles.
• You take one ball at a time and press down on it with your palms to flatten the dough.
• Using your rolling pin, roll each ball into a thin circle, about 6 inches in diameter. Be sure to roll them evenly so they cook evenly.
• Meanwhile, heat a tawa on a medium flame. It should be hot enough to create the characteristic crispy texture but not so hot that it burns the khakhra.
• Just when you feel the tawa is ready, place the rolled dough very carefully on it. Cook until you see small holes or dots creating bubbles on top. That's when you flip it over.
• It should be turned over and cooked carefully, pressing down with a cloth or spatula to ensure that it cooks evenly. Then the khakhra is puffed up, which gives it a crispy texture.
• Add a little oil on both sides to make the flavour and texture of the khakhra even better. It will be crispy and golden brown on each side within a few minutes.
• The khakhra should be perfectly cooked, taken from the tawa, and allowed to cool on a wire rack or a plate. Cooling is very important as it maintains crispiness.
• This is also the process for dough balls to cook one after the other in such a batch of delicious Jeera Khakhra. It can be consumed as is, with chutneys as accompaniments, or served as accompaniments alongside meals.
• Not only can you make it a rewarding baking experience but also a wholesome, crispy-tasty snack you may enjoy in the company of your family and friends.
• Be it for tea time or a light meal, it will be super delicious with a crunch and savoury flavour!