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Moringa Khakhara
Lunch • India
How to Make Moringa Khakhara (Traditional & Healthy Version)
Moringa Khakhara, a crunchy and nutritious snack from West India, is a unique twist on the classic Gujarati khakhara. Made with atta (whole wheat flour), powdered moringa leaves (drumstick leaves), and aromatic Indian spices, this khakhara is not only delicious but also packed with health benefits. Moringa, known as 'Shobhanjana' in Hindi, is celebrated in Ayurveda for its immunity-boosting properties and is widely used in Indian kitchens for its rich nutritional profile. The khakhara’s crisp texture and mild earthy flavor make it a popular choice during lunch or as a light snack with chai. Traditionally, khakhara is prepared during festivals like Navratri and Diwali, and is often enjoyed by families as a healthy substitute for fried snacks. The addition of moringa elevates its nutritional value, making it a favorite among health-conscious Indians. This recipe is easy to prepare, requires minimal oil, and can be stored for days, making it a convenient and wholesome option for busy lifestyles.
Ingredients(for 2 medium-sized khakhara per serving)
- 1 cup Whole wheat flour (atta) (atta)
- 2 tablespoons Moringa powder (drumstick leaves, shobhanjana)
- 1 teaspoon Cumin seeds (jeera) (jeera)
- 1/2 teaspoon Ajwain (carom seeds) (ajwain)
- 1/2 teaspoon Turmeric powder (haldi) (haldi)
- 1/2 teaspoon Red chili powder (optional for spice) - optional
- to taste Salt
- 1 teaspoon Sesame seeds (til) (til)
- 1 tablespoon Olive oil or cold-pressed groundnut oil (for kneading and roasting)
- as needed Water (for kneading dough)
Instructions
- 1
In a mixing bowl, combine atta, moringa powder, cumin seeds, ajwain, turmeric powder, sesame seeds, salt, and red chili powder (if using). Mix well to incorporate all ingredients.
5 minutes
Ensure moringa powder is finely ground for even distribution.
- 2
Add 1 tablespoon oil and gradually pour water, kneading into a firm, smooth dough. The dough should not be sticky.
5 minutes
Knead well to activate gluten; this makes khakhara crisp.
- 3
Divide the dough into small balls. Roll each ball into a thin circle (6-7 inch diameter) using a rolling pin. Dust with atta if needed.
5 minutes
Roll as thin as possible for extra crispiness.
- 4
Heat a tawa (griddle) on medium flame. Place the rolled khakhara and cook for 1 minute, then flip. Apply a few drops of oil and press gently with a cloth or spatula.
3 minutes
Keep pressing and flipping to avoid burning and ensure even cooking.
Why This Dish is Healthy
This khakhara is a healthy choice because it combines the power of moringa, a superfood loaded with antioxidants and anti-inflammatory compounds, with whole grain atta. The absence of deep frying and the use of natural spices make it light and easy on the stomach. It fits well into vegetarian, diabetic, and weight loss diets, supporting nutritional goals while delivering authentic Indian flavor.
Moringa Khakhara is rich in vitamins A, C, and E, as well as minerals like calcium, iron, and potassium from moringa leaves. Whole wheat flour adds complex carbohydrates and dietary fiber, aiding digestion and promoting satiety. Sesame and cumin seeds boost healthy fats and provide antioxidants. The dish is low in saturated fat and uses minimal oil, making it suitable for weight management and heart health.
Pro Tips
- 💡Tip 1: Roll khakhara as thin as possible for maximum crispiness.
- 💡Tip 2: Cool khakhara thoroughly before storing to avoid sogginess.
- 💡Tip 3: Sprinkle a pinch of chaat masala before serving for an extra zing.
Storage & Serving
Cool khakhara completely before storing in an airtight container. They stay crisp for up to 2 weeks. Keep away from moisture and direct sunlight for best freshness.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 120.0 kcal |
