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Multigrain Khakhra
Lunch • India
How to Make Multigrain Khakhra (Traditional & Healthy Version)
Multigrain Khakhra is a beloved Gujarati snack from West India, renowned for its crisp texture and wholesome flavors. Traditionally enjoyed during breakfast or as a light lunch, khakhra is made by thinly rolling out dough and roasting it patiently on a tawa (griddle) until perfectly crisp. What sets this version apart is the use of multiple grains—like wheat (atta), bajra (pearl millet), jowar (sorghum), and besan (gram flour)—making it a powerhouse of nutrients and taste. Khakhra is a staple in many Gujarati households and is especially popular during festivals like Navratri, when light and sattvic foods are preferred. Its subtle taste, enhanced with spices like ajwain (carom seeds) and jeera (cumin), appeals to all age groups. Multigrain Khakhra is a fantastic choice for health-conscious individuals, as it's roasted with minimal oil, packed with fiber, and provides sustained energy. Its crunchy texture and earthy flavors make it perfect for pairing with chutneys, pickles, or even a cup of masala chai. This recipe is easy to make at home and can be customized with different grains or spices, making it suitable for various dietary needs.
Ingredients(for 2 medium khakhras per serving)
- 1/2 cup Whole wheat flour (atta) (gehun ka atta)
- 1/4 cup Bajra flour (pearl millet) (bajra ka atta)
- 1/4 cup Jowar flour (sorghum) (jowar ka atta)
- 2 tbsp Besan (gram flour)
- 1/2 tsp Ajwain (carom seeds)
- 1/2 tsp Jeera (cumin seeds)
- 1/4 tsp Haldi (turmeric powder)
- 1/4 tsp Red chilli powder (lal mirch)
- to taste Salt (namak)
- 2 tsp Oil (preferably cold-pressed)
- as needed Water (for kneading)
Instructions
- 1
In a large mixing bowl, combine whole wheat flour, bajra flour, jowar flour, and besan. Add ajwain, jeera, haldi, red chilli powder, and salt. Mix well to ensure even distribution of spices.
3 minutes
Sift the flours for an even, smooth dough.
- 2
Add 2 tsp oil to the dry mixture and rub it in with your fingertips until the mixture resembles coarse crumbs.
2 minutes
This step gives the khakhra a flaky, crisp texture.
- 3
Gradually add water and knead into a firm, smooth dough. Cover and set aside for 10 minutes.
10 minutes
Do not add too much water; the dough should be stiffer than roti dough.
- 4
Divide the dough into small balls. Roll each ball into a very thin disc (about 6 inches) using a rolling pin. Use dry flour to prevent sticking.
5 minutes
The thinner you roll, the crispier your khakhra will be.
Why This Dish is Healthy
This khakhra recipe is a healthy choice because it uses a variety of whole grains, providing a balanced mix of nutrients and slow-releasing energy. Roasting instead of deep-frying significantly reduces fat content. The high fiber content promotes satiety and supports gut health, making Multigrain Khakhra ideal for those managing weight, diabetes, or looking to eat clean, wholesome meals.
Multigrain Khakhra is rich in dietary fiber, complex carbohydrates, plant-based protein, and essential minerals like iron, magnesium, and phosphorus, thanks to the blend of whole grains and legumes. Bajra and jowar are gluten-free grains that support heart health, while besan adds protein and aids digestion. The use of minimal oil helps keep the calorie count in check, making it suitable for weight management and overall wellness.
Pro Tips
- 💡Tip 1: Roll the dough as thin as possible for extra crispiness.
- 💡Tip 2: Cook on low-medium heat and keep pressing for an even roast.
- 💡Tip 3: Use a heavy tawa or an iron skillet for best results.
Storage & Serving
Store completely cooled khakhra in an airtight container for up to 2 weeks. To retain crispness, keep away from moisture and humidity.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 135.0 kcal |
