February 14, 2013 by Joanne T Ferguson
Did you ever see a recipe that you “automatically” wanted to make but after your initial view, you had NO CLUE what it was, but you were “intrigued” anyways?
THIS was one of those recipes! 😉 And when I first saw it, it was “on the list” NOT to be missed! But what was a Khakhra? mmmmm Was it crispy, was it soft?
My initial reaction was WOW, I love the colorful array of vegetables! It “looked” healthy and what a great snack this would be. But was is a Khakhra? And is more than one Khakhra called Khakhras?
This is what I love about the non-ending journey of food! There is always SO much to see, SO much to do, SO much to experiment with, and I love the fun food adventures along the way….YOU? 🙂
When I found Exotic Khakhra Snack on Paaka Shaale, I “knew” I was going to be adventurous “to do”. 🙂
Just like with my Laverne & Shirley 3 Ingredient Fruit Cake, I was amused that Nandita SS “came to know about the khakra only through the TV soap “Krishnaben Khakrawala“. It “seems” television worldwide has more influence on us all about foods than re realize. 😉
Had it not been for her neighbour, she “wouldn’t have thought to make the snack” Had it not been for her neighbour, and in her making it, I would not have seen it on the internet to in turn be curious in trying to make it too! 😉 So, thank you! 🙂
I now know that Khakhra is a popular traditional Gujarati Indian snack. It is very versatile and can be eaten a “chips with a dip”. Khakhra also known as kadak pulka or roti papad.
As I wanted to make my own Khakhra, I decided to find a “simple” recipe and thought I could be a “tad” more adventurous and creative with the topping.
When I saw Whole Wheat Khakhra , I thought the “easy” recipe was for me! 😉
Please note, I did not have a “tava” (a flat, disc shaped griddle pan), but I “sense” it would have helped re the flatness of the bread. 🙂
The recipe I chose for Khakhra came out “nice and crispy”, puffed up, (I pushed down with an egg flipper 😉 ) ; it “puffed up”, I pushed it down with an egg flipper! 🙂
1 cup gehun ka atta (whole wheat flour)
1 1/2 tablespoons olive oil
1/2 cup water
pinch of salt
gehun ka atta for rolling
I “very slightly” changed the recipe; mostly just adding the entire 1 1/2 tablespoons of olive oil to the dough; as I preferred to “dry fry” the Khakhra.
I did use some oil on the first batch and perhaps my pan was not hot enough, but saw the Khakhra turned a bit yellow. So, further batches were “dry fried” 🙂
Combine the flour, salt and 1 tbsp of oil in a bowl and knead into a soft dough using enough water; Set aside for 15 minutes.Divide the dough into 4 equal portions and roll out each portion into very thin rounds with help of a little flour.
Combine flour, salt, oil, water; knead until soft (about 10 minutes); adjust water as necessary; making dough soft and smooth. Set aside for 15 minutes covered with a tea towel.
Divide dough into four portions.
On a flat, floured surfacem roll dough as thin as you can get.
Heat round pan; cook each khahra for about a minute.
Hint and Tip
The dough will puff; keep pushing the air out/dough down with an egg flipper, potato masher and or pot lid.
The original recipe called for applying oil to the pan and cooking the next Khakhra; I chose to “dry fry” them like a tortilla. 😉 The Khakhra came out nice and crispy! 😉
For the topping (LOVE the versatility!)
I “slightly adapted” the original recipe 😉 (as found above)
1 carrot, peeled, finely diced
12 kidney beans (I soaked the kidney beans overnight in cold water; drained; place in fresh cold water and boiled for about 30 minutes until soft; drained. cut in half.
1/4 cup cabbage, finely chopped
1/4 green capsicum (pepper), finely chopped
2 tablespoons butter
3 spring onions, finely sliced
2 lal mirch (red chilli); finely diced
2 hari mirch (green chill; deseeded); finely diced
1 red onion, finely chopped
3 garlic cloves, minced (I love garlic; adjust to personal taste 😉 )
3 cherry tomatoes, diced
1/2 teaspoon jeera (cumin)
1 teaspoon crushed black peppercorns
1/2 teaspoon Xylitol (original recipe calls for sugar)
3 tablespoons favorite grated cheese (I used a 3 blend Italian cheese mix 😉 )
coiander leaves to garnish
Use whatever vegetable, chilli combination works for you as really is personal taste too! 😉
—heat butter in a pan; add garlic, red onion and spring onion; saute until soft (about 5 minutes).
—add finely diced carrot. Kidney beans; fry for 3 minutes.
—add cabbage, capsicum; fry for 2 more minutes.
—add tomatoes; saute for 2-3 minutes.
—add Xylitol, smoked paprika and jeera and fry till all the water is absorbed and the oil is separated
—remove from heat; garnish with coriander; set aside.
—arrange khakra pieces on serving dish; sprinkle topping mixture on top.
—add favorite cheese over the top; serve immediately.
Follow Up Note:
This was a “very easy”, “very simple”, “very versatile” healthy snack recipe, TRUE!
So now that Khakra was “on the list” and is now “off the list”, I hope I have now also inspired you to do!
Have any suggestions for the topping?
Can you suggest a “simple” sauce that might be “drizzled” over the top?
I have the largest Indian Bazaar Supermarket which is located very near to me, I cannot WAIT to “return and learn” more about their products, spices, specials 😉 , and recipes! 🙂 🙂