 Three khakhra | |
| Place of origin | India |
|---|---|
| Region or state | Gujarat |
| Main ingredients | Mat bean,wheat flour |
Khakhra is a thin, crisp flatbread from western India, closely associated with Gujarati andJain cuisines and also eaten in parts ofRajasthan. 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, pickles,chutneys,ghee or butter.[1][2][3]
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.[2][1]
Beyond plain (sada) khakhra, common flavourings includemethi (fenugreek),jeera (cumin) and mixed masala. Contemporary commercial and home recipes also substitute or blend other flours (e.g.,finger millet/ragi,barley,besan) to create multigrain versions.[2][1][4]
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.[3]
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