khakhra is a popular Indian snack that is made using simple ingredients. The most frequently used components to make khakhra are:
Wheat Flour (Atta): The primary ingredient in khakhra is wheat flour. It is the base that holds the snack together and provides its characteristic crunchiness.
Oil or Ghee: Oil or ghee (clarified butter) is added to the wheat flour to make the dough and also while cooking the khakhra on a griddle. It helps in achieving the crispy texture and adds flavor to the snack.
Water: Water is used to knead the wheat flour and make a stiff dough for khakhra.
Salt: Salt is added to the dough to enhance the taste of khakhra.
Spices: Various spices are often added to the dough to give khakhra its unique flavors. Common spices used include cumin (jeera), turmeric (haldi), chili powder (red pepper), ajwain (carom seeds), and sometimes asafoetida (hing) for additional taste.
Optional Ingredients: Depending on regional and personal preferences, some variations of khakhra may include additional ingredients like sesame seeds, fenugreek leaves (kasuri methi), black pepper, etc.
The process of making khakhra involves rolling out the dough into thin discs and then roasting them on a griddle until they turn crispy and golden brown. Khakhra is enjoyed as a delicious, crunchy snack and can be served with chutney, pickles, or eaten on its own. Keep in mind that regional variations and individual recipes may incorporate other ingredients as well.