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Khakhra is a popular Indian snack made from whole wheat flour and typically flavored with various spices. The main difference between baking and frying khakhra lies in the cooking method used:

  1. Baking Khakhra: Baking involves cooking the khakhra in an oven using dry heat. To bake khakhra, you would roll out the dough into thin discs and place them on a baking sheet or directly on a preheated baking stone or tray. The khakhra is then cooked at a high temperature until it becomes crispy and lightly golden. Baking generally requires less oil or fat compared to frying, making it a healthier cooking method.

  2. Frying Khakhra: Frying, on the other hand, involves submerging the khakhra in hot oil or ghee (clarified butter) for cooking. In this method, the rolled-out dough is directly immersed in the hot oil, and it cooks quickly due to the high temperature. Frying gives the khakhra a rich, deep-fried flavor and a more pronounced crispness, but it also means that the khakhra absorbs more oil, making it higher in fat content compared to baked khakhra.

Both baking and frying methods can yield tasty khakhras, but the choice between them depends on personal preference and dietary considerations. Baking is generally considered a healthier option as it uses less oil, while frying offers a different texture and flavor profile.

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