What is Khakhra?
Khakhra is a thin, crisp, roasted Indian flatbread that originated in Gujarat. It is traditionally prepared using whole wheat flour along with salt, spices, and a small amount of oil. The dough is rolled into very thin circular sheets and cooked on a low flame while gently pressing and turning it repeatedly.
Unlike regular roti or chapati, khakhra is cooked for a longer time to remove moisture, giving it its characteristic crisp and crunchy texture.
Khakhra is commonly eaten as a breakfast, evening snack, or travel-friendly food. It is often served with tea, curd, pickle, chutney, or other accompaniments.
Types of Khakhra :-
1. Plain Wheat Khakhra
2. Methi Khakhra
3. Masala Khakhra
4. Jeera Khakhra
5. Multigrain Khakhra -( Jowar,Bajra,Ragi,Oats)
6. Flavoured Khakhra ( Pudina, Garlic, Tomato, Chilli )
Advantages of Khakhra :-
1. Convenient Snack :-
Khakhra is lightweight and easy to carry, making it suitable for travel and work.
2. Variety of Flavours :-
It can be prepared in numerous flavours by changing the spices and ingredients.
3. Good Shelf Stability :-
Because khakhra is cooked to a low moisture level, it can have a relatively long shelf life when properly cooled, packed, and stored.
4. Easy to Prepare :-
The basic ingredients and process are relatively simple.
5. Product Development Potential :-
Khakhra can be developed using millets, pulses, multigrain flours, herbs, and seeds to create new food products.
21/08/2026
Trail-1 :-
Ingredients:–
Aashirvaad Wheat Flour – 100 g
Groundnut Oil – 6 g
Kasuri Methi – 1 g
Cumin Seeds – 1 g
Turmeric Powder – 0.6 g
Coriander Powder – 1 g
Red Chilli Powder – 1 g
Salt – 2 g
Water – 60 mL
Flow Chart :-
Wheat Flour (100 g)
↓
Addition of Groundnut Oil (6 g)
↓
Addition of Spices & Salt
(Kasuri methi + Cumin + Turmeric + Coriander powder + Red chilli powder + Salt)
↓
Mixing of Dry Ingredients
↓
Gradual Addition of Water (60 mL)
↓
Kneading / Dough Preparation
↓
Resting of Dough – 15 minutes ( Helps the Flour Hydrate Properly )
↓
Dividing Dough into Medium-Sized Portions
↓
Rolling into Thin Circular Sheets
↓
Roasting on Low Flame
↓
Turning and Roasting Both Sides Evenly
↓
Reduction of Moisture
↓
Khakhra Preparation
↓
Final Product: Slightly Soft Khakhra
Observation:– Since the khakhra was prepared using 100% wheat flour, it remained slightly soft.
Improvement:– Addition of Besan (Gram Flour)
Expected Result:- Improved Crispiness + Crunchiness
Trail-2 :- ( METHI KHAKHRA )
Ingredients :-
Aashirvaad Wheat Flour – 100 g
Besan (Gram Flour) – 25 g
Groundnut Oil – 6 g
Kasuri Methi – 1 g
Cumin Seeds – 1 g
Turmeric Powder – 0.6 g
Coriander Powder – 1 g
Red Chilli Powder – 1 g
Salt – 2 g
Water – 60 mL
Flow Chart :-
Aashirvaad Wheat Flour (100 g)
↓
Addition of Besan (25 g)
↓
Addition of Groundnut Oil (6 g)
↓
Addition of Ingredients
Kasuri Methi + Cumin Seeds + Turmeric Powder + Coriander Powder + Red Chilli Powder + Salt
↓
Thorough Mixing
↓
Gradual Addition of Water (60 mL)
↓
Kneading / Dough Preparation
↓
Resting of Dough – 15 Minutes
↓
Dividing Dough into Medium-Sized Portions
↓
Rolling into Thin Circular Sheets
↓
Roasting on Low Flame
↓
Turning and Pressing Both Sides
↓
Moisture Reduction
↓
Cooling
↓
Crispy & Crunchy Methi Khakhra
