Multigrain Khakhara
Lunch • India
How to Make Multigrain Khakhara (Traditional & Healthy Version)
Multigrain Khakhara is a crispy, thin flatbread originating from Gujarat, India, renowned for its wholesome nutrition and delightful taste. Traditionally prepared on a tawa (griddle), Khakhara is a staple snack in Gujarati households and often enjoyed during breakfast or lunch. The multigrain version elevates its health quotient by incorporating a variety of flours such as wheat (atta), bajra (pearl millet), jowar (sorghum), and besan (gram flour), making it a fiber-rich, protein-packed Indian dish. The aromatic blend of spices like jeera (cumin), ajwain (carom seeds), and hing (asafoetida) adds a subtle yet irresistible flavor, while the slow roasting process ensures a crunchy texture without excess oil. This Khakhara recipe is perfect for calorie-conscious individuals, as it is low in fat and provides sustained energy. It is commonly served with chutneys, yogurt, or simply enjoyed as a standalone snack. During festivals such as Navratri and Uttarayan, Khakhara becomes a popular choice due to its lightness and ease of storage, making it ideal for fasting or travel. Its versatility and regional variations across Gujarat have made it a beloved dish, symbolizing the state's rich culinary heritage and commitment to healthy eating.
Ingredients(for 2 medium Khakhara per serving)
- 1/2 cup Whole wheat atta (गेंहू का आटा)
- 1/4 cup Bajra flour (बाजरे का आटा)
- 1/4 cup Jowar flour (ज्वार का आटा)
- 2 tbsp Besan (चना का आटा)
- 1/2 tsp Ajwain (carom seeds)
- 1/2 tsp Jeera (cumin seeds)
- 1/4 tsp Hing (asafoetida)
- 1/2 tsp Salt (to taste)
- 1/4 tsp Turmeric powder (हल्दी)
- 1/4 tsp Chili powder (optional for heat) - optional
- 2 tsp Olive oil (or any cold-pressed oil)
- as needed Water (for kneading dough)
Instructions
- 1
In a large mixing bowl, combine whole wheat atta, bajra flour, jowar flour, and besan. Add ajwain, jeera, hing, salt, turmeric powder, and chili powder (if using). Mix well.
5 minutes
Sifting flours together helps distribute spices evenly.
- 2
Pour in olive oil and gradually add water. Knead to form a smooth, firm dough. Rest for 5 minutes.
5 minutes
Do not over-moisten the dough; it should be pliable yet firm.
- 3
Divide dough into equal balls. Roll out each ball into thin discs (7-8 inches diameter) using a rolling pin. Dust with flour as needed.
5 minutes
The thinner the Khakhara, the crisper it will be.
- 4
Heat a tawa on medium-low heat. Place a rolled disc on it and roast until light brown spots appear. Flip and roast the other side.
2 minutes
Keep the flame low to prevent burning and ensure even crispness.
Why This Dish is Healthy
Multigrain Khakhara is a healthy choice because it incorporates multiple whole grains, increasing fiber and protein intake while reducing refined carbs. The slow roasting technique minimizes oil use, making it low in calories and fat. Its nutrient density supports weight management, diabetes control, and overall wellness, making it a smart addition to any vegetarian Indian diet.
Multigrain Khakhara offers a balanced blend of complex carbohydrates, dietary fiber, and plant-based protein from wheat, bajra, jowar, and besan. These grains are rich in vitamins (B-complex, E) and minerals such as iron, magnesium, and zinc. The use of olive oil keeps saturated fat low, while spices like ajwain and cumin support digestion. This recipe is ideal for those seeking heart health, improved gut function, and sustained energy throughout the day.
Pro Tips
- 💡Tip 1: Roll Khakhara as thin as possible for maximum crunch.
- 💡Tip 2: Roast on low flame and press continuously for even texture.
- 💡Tip 3: Store only after complete cooling to prevent sogginess.
Storage & Serving
Cool completely and store in an airtight container. Stays fresh for up to 2 weeks. Avoid moisture to preserve crispness.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 110.0 kcal |
