Khakhra Recipe | How To Make Khakhra

Khakhra is a traditional Gujarati snack that is flaky, crispy, and prepared in many flavors like masala khakhra, methi khakhra and some are plain khakhras or Jain khakhra. Here is how to make it.

Plain khakhra recipe or you can call it as Jain khakhra is very simple to make at home. These are a great snack option to serve with curd or pickle and perfect for traveling.

Roasted makhana, Papchi, Popcorn & Shakarpara are few more snack ideas.

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 from getting uprooted and killed.

Homemade khakhra tastes great and better than from store-bought ones health-wise.

Why you will love this recipe

“It is a famous Gujarati snack that is crispy, flaky, not deep-fried, savory, and crunchy. Khakhra is a thinly rolled out disc prepared with whole wheat flour, chickpea flour, salt, chili powder & with few herbs combinations. “

Khakhras are kind of papad or thin chapati which is super crispy. The secret to making best khakhras lies in 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.

It makes a great low calories diet snack and can be consumed easily even if you are on the weight loss process.

This plain khakhra is vegan, nut-free & soy-free.

Ingedients

Please check RECIPE CARD for detailed ingredients list with accurate measurement.

Whole wheat flour– It is made with wheat flour in addition to chickpea flour (besan). Khakhra can be prepared with any other flour as well.

Spices– Carom seed, salt, red chili powder, turmeric powder, heeng (asafoetida), warm water and little oil while kneading the dough.

Variations– Adding kasoori methi, spinach, garlic, coriander while kneading the dough creates a variety in khakhra recipe.

How to make plain khakhra

Making this plain or jain khakhra at home is really simple. Though a bit time consuming while cooking them on low heat.

Let see how to make khakhra at home, step by step.

1. Take all ingredients in a mixing bowl and knead a soft dough. Cover it and keep it aside for 15 minutes.
2. Divide the dough into equal portions. I made 11 khakhras with this quantity.
3. Heat the griddle on medium flame.
4. Take a dough ball and dust it with some dry flour. Roll out as thin as possible.
5. Place the rolled roti or flatbread on the hot griddle. As the roti bubbles up flip it on another side.
6. Use khakhra presser or a clean muslin cloth now to cook roti from both sides until golden brown. Cook on medium heat.
7. You can also apply oil or ghee and then cook. I wanted them without oil.
8. Repeat the process with the rest of the dough balls.
9. Jain khakhra is ready to serve with curd or pickle and with evening tea.

Serving suggestions

Khakhra taste great with evening tea, have it with ginger tea, cardamom tea or masala chai.

Homemade yogurt & pickle also makes a great combination with this.

Crush them and sprinkle over any chaat recipe for extra crunch.

Storing Suggestions

Once they are completely cool down to room temperature store them in an airtight container and keep at the dry place. You can store them for up to 15 days at room temperature.

Variations

Masala Khakhra – Addition of 1/2 tsp garam masala, 1 tsp chili flakes, & 1 tsp chat masala makes savory, spicy masala khakhra.

Methi Khakhra– Add 2 tbsp of kasoori methi to make famous methi khakhra.

Garlic Khakhra– 2 tblsp minced garlic required while kneading the dough. Add it and then make crispy garlic khakhra.

Palak Khakhra– Replace water with spinach puree to make this khakhra. Rest of the procedure is same.

Multigrain Khakhra– Buy a premix of multigrain flour or add a variety of flours like bajra, jowar, ragi with whole wheat flour. Knead the dough and now make khakhras. The rest of the recipe is same.

Here I shared a simple plain khakhra recipe, feel free to experiment with a variety of flavors like, butter, ginger, pav bhaji, chat masala, ajwain, ragi and many more.

Tips & FAQ’s

1. Try to roll roti (flatbread) as thin as possible in order to make the best khakhras.
2. You can store these khakhras in an airtight container for up to a month.
3. I have not used any ghee or oil while cooking. Feel free to add if required.

You may also like some healthy snack recipes

• Kuttu Ka Cheela
• Murmura Namkeen or murmura chivda
• Pinwheel Cookies
• Gond ke laddu
• Dry fruits laddu
• Oats laddu
• Murmura ladoo

You can check more recipes for snacks and breakfast under the “Snacks” and “Breakfast” category.

Jain Khakhra or plain 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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