📸 Image coming soon for Masala Khakhra
Masala Khakhra
Lunch • India
How to Make Masala Khakhra (Traditional & Healthy Version)
Masala Khakhra is a beloved Gujarati snack that has become a staple in many Indian households. Thin, crispy, and bursting with the aroma of roasted spices, Masala Khakhra is made from wholesome atta (whole wheat flour) combined with a blend of Indian masalas. Traditionally cooked on a tawa (griddle) with minimal oil, this snack exemplifies the vibrant flavors of West India, especially the regions of Gujarat and Rajasthan. Its crisp texture and savory taste make it a versatile meal accompaniment or a standalone treat for lunch or light snacking. Khakhra has deep cultural roots in India, often prepared during festivals like Navratri and Diwali when families gather to make and share snacks that can be stored for days. Its portability and long shelf life made it a travel essential for generations. Masala Khakhra stands out for its balanced flavors—spicy, tangy, and aromatic—making it a popular choice for those seeking both health and taste. Whether enjoyed with chai, chutney, or plain yogurt, this high-fiber, vegetarian delight is perfect for calorie-conscious Indians who want to indulge without guilt.
Ingredients(for 3 medium khakhras (approx. 30g each))
- 1 cup Whole wheat flour (atta)
- 2 tablespoons Besan (gram flour)
- 1/2 teaspoon Ajwain (carom seeds)
- 1/2 teaspoon Red chilli powder (lal mirch)
- 1/4 teaspoon Turmeric powder (haldi)
- 1/2 teaspoon Coriander powder (dhaniya powder)
- 1/4 teaspoon Cumin powder (jeera powder)
- to taste Salt (namak)
- 2 teaspoons Cooking oil (preferably peanut or sunflower)
- as needed Water (for kneading)
- 1 teaspoon Kasuri methi (dried fenugreek leaves) - optional
Instructions
- 1
In a large mixing bowl, combine atta, besan, ajwain, red chilli powder, turmeric, coriander powder, cumin powder, salt, and kasuri methi (if using). Mix all dry ingredients thoroughly for even flavor.
3 minutes
Sift flours for extra crispiness.
- 2
Add oil to the mixture and rub it into the flour until it resembles coarse crumbs.
2 minutes
Oil helps achieve a crisp texture and prevents the khakhra from becoming too hard.
- 3
Gradually add water and knead into a firm, smooth dough. Cover and let it rest for 10 minutes.
10 minutes
Resting the dough makes rolling easier and prevents tearing.
- 4
Divide the dough into 6-8 equal balls. Roll each ball into a very thin circle (about 6 inches in diameter) using a rolling pin and light dusting of flour.
5 minutes
The thinner the khakhra, the crispier it will be.
Why This Dish is Healthy
This Masala Khakhra recipe uses whole grain ingredients and minimal oil, making it a heart-healthy, low-calorie snack ideal for weight management. Its high fiber content helps regulate blood sugar and supports digestive health, while the absence of refined flour and deep frying makes it a far superior alternative to traditional fried snacks. Perfect for health-conscious individuals looking for authentic Indian flavors without compromising nutrition.
Masala Khakhra is high in dietary fiber thanks to the use of atta (whole wheat flour) and besan, aiding digestion and promoting satiety. It provides complex carbs for sustained energy, plant-based protein from besan, and healthy fats from minimal oil. Spices like ajwain and cumin support gut health, while turmeric adds anti-inflammatory properties. This snack is low in cholesterol and contains essential minerals such as iron, magnesium, and folate.
Pro Tips
- 💡Tip 1: Always keep the flame low to medium for even roasting and maximum crispiness.
- 💡Tip 2: Use a wooden khakhra press or a clean kitchen cloth for gentle, even pressure while roasting.
- 💡Tip 3: Add a pinch of hing (asafoetida) for enhanced digestive benefits and flavor.
Storage & Serving
Store cooled khakhras in an airtight container at room temperature for up to 2 weeks. Ensure complete cooling before storing to maintain crispness and prevent moisture buildup.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 130.0 kcal |
