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
- 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)
- 2 tsp Olive oil (or any cold-pressed oil)
- as needed Water (for kneading dough)
Step-by-step instructions
Step 1 · In a large mixing bowl
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.
Step 2 · Pour in olive oil and gradually add water
Pour in olive oil and gradually add water. Knead to form a smooth, firm dough. Rest for 5 minutes.
Step 3 · Divide dough into equal balls
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.
Step 4 · Heat a tawa on medium-low heat
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.
Step 5 · Press gently with a cloth or spatula while roasting to ensure unifo...
Press gently with a cloth or spatula while roasting to ensure uniform cooking. Flip and repeat until the Khakhara turns golden and crisp.
Step 6 · Brush Khakhara lightly with olive oil on both sides
Brush Khakhara lightly with olive oil on both sides. Remove and cool on a wire rack.
Step 7 · Repeat for remaining dough balls
Repeat for remaining dough balls. Store cooled Khakhara in an airtight container.
Why this recipe 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.
A note on tradition
Khakhara is a quintessential Gujarati snack, often enjoyed with chai or as a healthy alternative to fried munchies. Traditionally, it is prepared during festivals like Navratri and Uttarayan, when light, wholesome foods are preferred. Its shelf-stability makes it popular for travel and gifting, reflecting Gujarat’s ingenuity in creating nutritious, long-lasting foods.