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
- 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)
Step-by-step instructions
Step 1 · In a large mixing bowl
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.
Step 2 · Add 2 tsp oil to the dry mixture and rub it in with your fingertips...
Add 2 tsp oil to the dry mixture and rub it in with your fingertips until the mixture resembles coarse crumbs.
Step 3 · Gradually add water and knead into a firm
Gradually add water and knead into a firm, smooth dough. Cover and set aside for 10 minutes.
Step 4 · Divide the dough into small balls
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.
Step 5 · Heat a tawa on medium flame
Heat a tawa on medium flame. Place one disc on the tawa and cook for 30 seconds, then flip. Press down gently with a clean cloth or wooden press, rotating for even roasting.
Step 6 · Brush a few drops of oil on both sides and continue pressing/roasti...
Brush a few drops of oil on both sides and continue pressing/roasting until the khakhra turns golden brown and crisp. Repeat for remaining dough.
Step 7 · Cool completely before storing
Cool completely before storing. Serve with green chutney, low-fat curd, or pickles.
Why this recipe 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.
A note on tradition
Khakhra holds a special place in Gujarati cuisine and is often prepared during festivals like Navratri when light, sattvic meals are preferred. Its portability and long shelf life make it a popular travel snack and tiffin choice. Traditionally, khakhra is enjoyed with tea or as a quick, wholesome meal, reflecting the resourcefulness and love for simple, nutritious food in West Indian households.