Years ago, probably when I was in school,I first attempted to prepare chapathis / Roti. They would be stiff as a card board and I used to be very embarrassed when I compared that with mom’s super soft and fluffy chapathis.Years later, after I started blogging, I saw this recipe – Khakhra . The chef mentioned that these can be compared to crispy chapathi!I smiled at myself , I had unknowingly prepared khakras!!When Srivalli announced the theme for this month’s Indian Cooking Challenge, it got back all those memories…
1. Combine all the ingredients and knead to a smooth dough adding a little water.Let it rest for 10 minutes.
2. Divide the dough into small balls.
3.Roll out the balls into thin circles dusting a little rice flour. The chapathis have to be really thin like this…
4. Heat griddle and when it is hot, lower the flame and place a rolled out chapathi on it.
5.Cook till small bubbles appear.Drizzle a little oil on the side.Using a chapathi preser[pic below] press well on the surface of the khakhra and cook on both sides in the similar manner till it turns crispy.
6. Transfer onto a kitchen towel.
7. Repeat for the remaining dough.
8.Do not stack the khakhras till they are completely cook, else it will turn soggy.
9. Store in airtight container.
- While adding methi leaves, include just the leaves. The stalks will make the rolling out a little difficult.
- You can also use a cloth napkin that is folded to press the khakras.[in step 6]
- It is very important that you don’t stack these till they are completely cooled.
- The thinner they are rolled out, the crispier they will be.
hahah..I guess all of us at some point in cooking life made Khakras many times..:))..very nice pictures..
Looks just perfect ๐
Lolz Pj, even i had the same experience of making cardboard like rotis.. Now i can say if i go wrong with my rotis, that i prepared Khakhras, wonderful excuse na.. Lovely khakhras.
Wonderful and lovely khakhras !!
Oh this sounds interesting ..i mean making khakhras as a kid …well the khakhras look little over crisp, normally they are lightly cooked, keeping the flame very very low, though I like these too..crisp n crunchy !
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Thanks for sharing. Really I loved it.
Khakhra