How to make Masala Khakra-SK Khazana -
These crisp khakras can be enjoyed anytime all the time
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Whole wheat flour (atta) (आटा), Gram flour (besan) (बेसन)
Cuisine : Gujarati
Course : Snacks and Starters
For more recipes related to Masala Khakra-SK Khazana checkout Masala Khakhra, Puran Poli, Kid Friendly Muffins, Healthy Pizza . You can also find more Snacks and Starters recipes like Chicken Masala Pav Moong Dosa Atta Coconut Cookies Raw Banana and Sweet Potato Pav Bhaji
Masala Khakra-SK Khazana Recipe Card
Gujarat has long stretches of unspoilt coastline and an endless supply of fish and shell fish. But strict Jainism in the past and orthodox Hinduism today has encouraged widespread vegetarianism. The Gujarati cuisine is not heavily spiced but slightly sweeter than the cuisines of the neighbouring states.
Gujarati food is distinctively vegetarian with about 65% of its population shunning the meat. The remaining 35% of the state’s population consists of Bohra Muslims and Parsis. Bohra Muslims are the followers of Abdullah who were Hindus who adopted Muslim religion. The Parsi cuisine on the other hand is a blend of western influences.
Prep Time : 26-30 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Masala Khakra-SK Khazana Recipe
Whole wheat flour (atta) 1 cup + for dusting
Gram flour (besan) 2 tablespoons
Turmeric powder 1/4 teaspoon
Red chilli powder 1/2 teaspoon
Dried mango powder (amchur) 1 teaspoon
Salt to taste
Asafoetida (hing) 1/4 teaspoon
Dried fenugreek leaves (kasuri methi) 2 tablespoons
Milk 1/2 cup
Oil 1 tablespoon
Method
Step 1
Knead together wheat flour, gram flour, turmeric powder, chilli powder, dried mango powder, salt, asafoetida, dried fenugreek leaves and half the milk and oil and mix well. Add the remaining milk and knead to a semi-stiff dough. Rest the dough for 10-15 minutes.
Step 2
Divide the dough into equal portions, dust with some flour and roll out into thin discs.
Step 3
Heat a non-stick tawa. Dry-roast each disc on medium heat, pressing with muslin cloth and turning sides till golden brown and crisp on both the sides. Remove from heat, cool down to room temperature and serve or store in an airtight container.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
