Khakhra
Sign in to saveKhakhra or khakra is a thin, crisp flatbread from western India, closely associated with Gujarati and Jain cuisines and also eaten in parts of Rajasthan. 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, South Asian pickle, chutneys, ghee or butter.
Key facts
- Prepared food.name
- Khakhra
- Prepared food.image
- Khakhra bröd.png
- Prepared food.caption
- Three khakhra
- Prepared food.country
- India
- Prepared food.region
- Gujarat
- Prepared food.main_ingredient
- Mat bean, wheat flour
via Wikipedia infobox
Wikidata facts
- Subclass of
- food
- Has part
- Vigna aconitifolia
- Country of origin
- India
- Image
- Khakhra.JPG
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- Commons category
- Khakhra
Sources (1)
via Wikidata · CC0
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Encyclopedic overview
5 sectionsContents
- Ingredients and preparation
- Varieties
- Consumption and commercialization
- See also
- References
Khakhra or khakra is a thin, crisp flatbread from western India, closely associated with Gujarati and Jain cuisines and also eaten in parts of Rajasthan. 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, South Asian pickle, chutneys, ghee or butter.
==Ingredients and preparation== 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.
Excerpted from Wikipedia’s “Khakhra” article, available under the CC BY-SA 4.0 licence.