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Khakhra is a thin cracker common in the Gujarati cuisines of western India, especially among Jains. It is made from mat bean, wheat flour and oil. It is served usually during breakfast.
Khakhra is made in several varieties, such as methi (fenugreek), jeera (cumin), bajri, pudina, garlic and ajwain, among others. Mungdi is a sweet type of khakhra.
There are variations in the method of preparation, but generally the following method is observed. Wheat flour (and/or refined flour), salt and masala are mixed. Oil, water or milk are added and kneaded to make a soft dough. This dough is then rolled into small balls and flattened. These are then roasted over slow heat and pressed via wooden press, until crisp and light brown in color.