Whole Wheat Khakhara

Ingredients(for 2 medium khakharas (approx. 40g each))

• 1 cup Whole wheat flour (atta) (gehun ka atta)
• 1/4 tsp Salt (namak)
• 1/4 tsp Ajwain (carom seeds)
• 1/4 tsp Cumin seeds (jeera)
• 1/8 tsp Turmeric powder (haldi) - optional
• 1/4 tsp Red chilli powder (mirchi powder, adjust to taste) - optional
• 1 tsp Ghee or oil (for kneading and roasting; use oil for vegan version)
• as needed Water (for kneading dough)
• 1 tsp Sesame seeds (til, optional for crunch) - optional
• 1 tsp Kasuri methi (dried fenugreek leaves) (optional, for flavor) - optional

Instructions

1. 1

   In a large mixing bowl, combine whole wheat flour, salt, ajwain, cumin seeds, turmeric powder, red chilli powder, sesame seeds, and kasuri methi. Mix well.

   3 minutes

   Roast ajwain and cumin seeds lightly before mixing for enhanced aroma.

2. 2

   Add 1 tsp ghee or oil to the dry mixture. Gradually add water and knead into a firm, smooth dough. Cover and let it rest for 10 minutes.

   10 minutes

   Resting the dough makes khakhara softer to roll and easier to crisp up.

3. 3

   Divide the dough into equal portions (about 4 balls). Roll each portion into a smooth ball and flatten slightly.

   2 minutes

   Keep dough balls covered with a damp cloth to prevent drying.

4. 4

   Dust each ball with flour and roll it into a thin, even disc (about 6 inches diameter). The thinner the disc, the crispier the khakhara.

   3 minutes

   Use minimal dry flour to avoid hard khakharas.