Khakhra: Difference between revisions
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'''Khakhra''' is a thin cracker common in the [[Gujarati cuisine|Gujarati]] cuisine of western [[India]], It is made from [[mat bean]], [[wheat flour]] and oil. It is served usually during breakfast. |
'''Khakhra''' is a thin cracker common in the [[Gujarati cuisine|Gujarati]] cuisine of western [[India]], It is made from [[mat bean]], [[wheat flour]] and oil. It is served usually during breakfast. |
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== Varieties == |
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Khakhra is made in several varieties, such as ''methi'' ([[fenugreek]]), ''jeera'' ([[cumin]]), ''[[Pearl millet|bajri]]'', ''[[Mentha arvensis|pudina]]'', garlic, ''[[ajwain]]'', ''[[pani puri]]'', ''[[vada pav]]'', ''[[pav bhaji]]'', and [[pizza]] |
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among others.<ref>{{cite web|url=http://www.livemint.com/2007/04/14023658/Snack-Attack.html|title=Snack Attack|access-date=5 October 2014}}</ref> ''Mungdi'' is a sweet type of khakhra. |
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==Preparation== |
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[[File:Peanut chuteny with Jain khakhra.jpg|thumb|right|200px|Khakhra with peanut chutney powder]] |
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There are variations in the method of preparation, but generally the following method is observed. Wheat flour (and/or refined flour), salt and [[Spice mix#Masala|masala]] are mixed. Oil, water or milk are added and kneaded to make a soft dough. This dough is then rolled into small balls and flattened. These are then roasted over slow heat and pressed via wooden press, until crisp and light brown in color. |
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==See also== |
==See also== |
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Revision as of 15:06, 22 December 2022
 Three khakhra | |
| Place of origin | India |
|---|---|
| Region or state | Gujarat |
| Main ingredients | Mat bean, wheat flour |
Khakhra is a thin cracker common in the Gujarati cuisine of western India, It is made from mat bean, wheat flour and oil. It is served usually during breakfast.
See also
References
