How to Make Plain Khakara (Traditional & Healthy Version)
Plain Khakara is a beloved Indian snack originating from Gujarat, renowned for its crisp texture and wholesome ingredients. Made primarily with whole wheat flour (atta), this flat, crunchy bread is a staple in Indian households, especially during breakfast or as a light lunch. Its simplicity is its charm – khakara is versatile, easy to prepare, and stores well, making it ideal for busy lifestyles. Traditionally, khakara is roasted on a tawa (griddle) and pressed until golden and brittle, resulting in a delightful crunch that pairs perfectly with chutneys, pickles, or even plain chai. Khakara holds a special place during festivals like Navratri, when light and sattvic foods are preferred. It’s also commonly enjoyed in Jain and vegetarian households, given its minimal ingredients and absence of onion or garlic. The taste is subtly nutty and earthy, thanks to the atta, with a hint of salt and spices. Over time, khakara has become a global Indian snack, loved for its health benefits and convenience. Whether served at tea time, packed in lunchboxes, or offered during religious fasts, Plain Khakara remains a timeless, nutritious choice for all ages.
Ingredients
Step-by-step instructions
Step 1 · In a mixing bowl
In a mixing bowl, combine atta (whole wheat flour), salt, turmeric powder, and ajwain seeds if using. Mix well.
Step 2 · Gradually add water
Gradually add water, kneading to form a firm, smooth dough. Add a teaspoon of oil for extra softness if desired.
Step 3 · Divide the dough into equal portions and roll each into balls
Divide the dough into equal portions and roll each into balls. Roll out each ball into a thin disc (about 6-7 inches) using a rolling pin.
Step 4 · Heat a tawa (griddle) on medium-low
Heat a tawa (griddle) on medium-low. Place one rolled disc on the tawa and cook for 30 seconds, then flip.
Step 5 · Press the khakara gently with a cloth or wooden khakara press
Press the khakara gently with a cloth or wooden khakara press, rotating frequently to cook evenly. Continue pressing until khakara becomes crisp and golden brown.
Step 6 · Repeat with remaining dough balls
Repeat with remaining dough balls. Optionally, brush each khakara with ghee for extra flavor and shine.
Step 7 · Cool completely before storing in an airtight container to retain c...
Cool completely before storing in an airtight container to retain crispness.
Why this recipe is healthy
This dish is ideal for weight watchers and those seeking balanced nutrition. Whole wheat flour provides complex carbs, keeping you fuller longer, while the minimal fat and oil make it lighter than deep-fried snacks. Khakara is low in calories compared to other Indian snacks and can be adapted for diabetics or vegans. Its high fiber and protein content make it suitable for lunch or breakfast, promoting healthy eating habits.
A note on tradition
Khakara is a staple Gujarati snack, often enjoyed during festivals like Navratri and Diwali. It’s a preferred food in Jain homes due to its simplicity and absence of root vegetables. Traditionally, women would prepare khakara in batches for the family, storing them for weeks. It’s commonly eaten as a breakfast or tea-time snack, reflecting Gujarat’s culinary ingenuity and health-conscious traditions.