Khakhra is a traditional Gujarati snack which is tasty and prepared in many flavors like masala khakhra, methi khakhra and some are plain khakhras, Jain khakhra. Today I am sharing a Jain khakhra recipe which is very simple to make at home. These are a great snack option serve with curd or pickle and perfect for traveling.
I have not used any herb or green vegetables in this khakhra recipe as the Jain culture believes in the principle of non-violence. Even they prevent the entire plant getting uprooted and killed.
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You can check more recipe for snacks and breakfast under “Snacks” and “Breakfast” category.
If you try this recipe then we would love to see your creation. Do share a photo with us on code2cook2017@gmail.com or tag me at Instagram @code2cook using hashtag #code2cook.
Khakhras are kind of papad or thin chapati or paratha which super crispy. The secret to making best khakhras lies how thin roti you can possibly roll out. And afterward cooking it on low heat with khakhra presser until it gets crispy. So let see how to make Jain khakhra from scratch.
Jain Khakhra | How To Make Khakhra
Ingredient 11 Khakhra
1 Cup whole wheat flour
1/2 Cup bengal gram flour or besan
1/2 Tsp carom seed
1 Tsp salt
1/2 Tsp red chili powder
1/4 Tsp turmeric powder
2 Pinch asafoetida
1 Tblsp oil
3/4 Cup water to knead
Method
- Take all ingredients in a mixing bowl and knead a soft dough. Cover it and keep it aside for 15 minutes.
- Divide the dough into equal portions. I made 11 khakhras with this quantity.
- Heat the griddle on medium flame.
- Take a dough ball and dust it with some dry flour. Roll out as thin as possible.
- Place the rolled roti or flatbread on the hot griddle. As the roti bubbles up flip it on another side.
- Use khakhra presser or a clean muslin cloth now to cook roti from both sides until golden brown. Cook on medium heat.
- You can also apply oil or ghee and then cook. I wanted them without oil.
- Repeat the process with the rest of the dough balls.
- Jain khakhra is ready to serve with curd or pickle and with evening tea.
Note
- Add any herb like methi, palak, kasoori methi to make different flavors.
- Try to roll roti (flatbread) as thin as possible in order to make best khakhras.
- You can store these khakhras in an airtight container for upto a month.
Jain Khakhra is my entry for the letter J in A to Z Indian flatbreads
A- Ajwain Paratha
B- Besan Paratha
C- Cheela (Kuttu Ka Cheela)
D- Dosa (Vrat Ka Dosa)
E- Elaichi Roti (cheeni roti)
F- Farali Paratha Kuttu Ka Bherwa Paratha
G- Gajar Ka Paratha (carrot paratha)
H- Hara Pyaz Ka Paratha (spring onion paratha)
I- Indori Sev Paratha(Bhujiya Paratha)
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Jain Khakhra Recipe | How To Make Plain Khakhra
Ingredients
- 1 Cup whole wheat flour
- 1/2 Cup bengal gram flour or besan
- 1/2 Tsp carom seed
- 1 Tsp salt
- 1/2 Tsp red chili powder
- 1/4 Tsp turmeric powder
- 2 Pinch asafoetida
- 1 Tblsp oil
- 3/4 Cup water to knead
Instructions
- Take all ingredients in a mixing bowl and knead a soft dough. Cover it and keep it aside for 15 minutes.
- Divide the dough into equal portions. I made 11 khakhras with this quantity.
- Heat the griddle on medium flame.
- Take a dough ball and dust it with some dry flour. Roll out as thin as possible.
- Place the rolled roti or flatbread on the hot griddle. As the roti bubbles up flip it on another side.
- Use khakhra presser or a clean muslin cloth now to cook roti from both sides until golden brown. Cook on medium heat.
- You can also apply oil or ghee and then cook. I wanted them without oil.Repeat the process with the rest of the dough balls.
- Jain khakhra is ready to serve with curd or pickle and with evening tea.
Notes
- Add any herb like methi, palak, kasoori methi to make different flavors.
- Try to roll roti (flatbread) as thin as possible in order to make best khakhras.
- You can store these khakhras in an airtight container for up to a month.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 92
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Extremely crispy and prefectly rolled khakhras. Wish i get few to munch rite now even its only 7am for me.. Amazing khakhras there Bhawana, just loving it.
Preparing khakhra is a art , and you have mastered it beautifully . Love these JAIN Khakras which have come out so crisp and thin . Serving these with pickle or a cup of hot tea is what most Gujjus enjoy , though I like mine with methi masala .
Wow…soulful recipe for a stomach full experience!
Perfectly crisp khakras. I love crispy breads. They go so well with a cup of coffee and makes a great snack option. Please pass that plate Bhawana..
Khakhra is one of my favorite snacks and yours has turned out so amazingly good! Love this crispy crunchy dish!!!
Yummy, my everyday snack. My khakra recipe too is coming up soon . I like the idea adding chana flour also.. next time will add it. Love the clicks.
Wow! those look so crispy and thin. I love these crispy rotis.
Wow Bhawna! I love khakras, but never thought of trying these. I buy them from market only and snack on them frequently. Bookmarking your post and will make some for myself once this marathon is over. Thanks for sharing 🙂
Ritu if this BM would not have been there then I would have never taken efforts to make them :P.
The khakhra have come out so well and you have made it so perfectly. Love the perfect crispy texture and it will be great with some evening tea.
Thanks Sandhya for liking khakhra recipe.
This khakra looks so tasty and crunchy.. perfect for travelling meal.
Thanks Priti for liking jain khakhra.
Perfect tea time snack!The khakhras look perfectly done Bhawana.
Thanks PJ for liking jain khakhra.
I love khakras and made it once at home and found it to be tedious to repeat..the storebought ones are equally good..your khakhras have turned out great!
hahaha I realized it too. but I wanted to try once so chose this jain khakhra.
Love khakras and your way of making them is very nice. Would love to give this a try as of now please pass this.
Thanks Renu for liking Jain khakhra