Khakhra

Khakhra

Three khakhra
Place of origin	India
Region or state	Gujarat
Main ingredients	Mat bean, wheat flour
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Khakhra or khakra is a thin, crisp flatbread from western India, closely associated with Gujarati and Jain cuisines and also eaten in parts of Rajasthan. It is traditionally made by rolling a dough of whole-wheat flour (atta) with a little oil, then roasting it on a griddle (tava) while pressing until fully dry and brittle. Khakhra is commonly eaten as a light breakfast or snack, often with tea, South Asian pickle, chutneys, ghee or butter.

Ingredients and preparation

The base dough is primarily whole-wheat flour and oil; salt and mild spices may be added. During cooking, partially puffed phulka-like discs are pressed firmly on a hot tava with a cloth or wooden press until moisture is driven off and the disc turns rigid and shatter-crisp.

Varieties

Beyond plain (sada) khakhra, common flavourings include methi (fenugreek), jeera (cumin) and mixed masala. Contemporary commercial and home recipes also substitute or blend other flours (such as finger millet/ragi, barley, or besan, among others) to create multigrain versions.

Consumption and commercialization

Khakhra is a breakfast and teatime staple in many Gujarati and Jain households and has an established packaged-snack market with numerous regional brands and flavours.

See also

• Crispbread
• Gujarat
• Gujarati people
• Indian cuisine
• List of Indian breads