Making khakhra can be a rewarding process if you get a few basics right. As for the flour, while traditional recipes use whole wheat flour, you could use regular all-purpose flour, though it might affect the texture somewhat. Whole wheat lends that characteristic nuttiness and can better support the spices.
For that just right crunchiness, it’s all about the roasting technique. You want to roll the dough thin, about 1 to 2 mm thickness. Use a low flame, and keep the tava or skillet temperature consistent—avoid over-heating. Cook each side until you see slight brown spots, using a flat spatula to press evenly as you roast. This pressure helps achieve the desired texture without frying or burning. Patience is key; don’t rush it with high heat.
When it comes to spices, experimentation is the fun part. Ajwain is classic, and pairing it with a pinch of jeera, or cumin, can enhance flavor. Fresh or dried coriander can add a unique twist—chop it finely to incorporate it better with the dough. Also, consider adding a pinch of turmeric for color and health benefits, with a dash of red chili powder for heat.
If they turned out chewy, it might’ve been a thickness issue, or possibly the dough was too moist. Make sure the dough is firm yet pliant. Another tip is to let your khakhra cool completely before storing; they crisp up further as they cool. Try storing them in an airtight container to prevent them from absorbing moisture from the environment.
Don’t worry too much about getting it perfect right away. Often, it’s minor adjustments to things like dough consistency and roasting time that make all the difference. Happy cooking, and may your khakhra turn out just as delightful as those at your aunt’s!
