O Khakhra My Khakhra


February 14, 2013 by Joanne T Ferguson


Did you ever see a recipe that you “automatically” wanted to make but after your initial view, you had NO CLUE what it was, but you were “intrigued” anyways?

THIS was one of those recipes! πŸ˜‰ And when I first saw it, it was “on the list” NOT to be missed! But what was a Khakhra? mmmmm Was it crispy, was it soft?

My initial reaction was WOW, I love the colorful array of vegetables! It “looked” healthy and what a great snack this would be. But was is a Khakhra? And is more than one Khakhra called Khakhras?

This is what I love about the non-ending journey of food! There is always SO much to see, SO much to do, SO much to experiment with, and I love the fun food adventures along the way….YOU? πŸ™‚

When I found Exotic Khakhra Snack on Paaka Shaale, I “knew” I was going to be adventurous “to do”. πŸ™‚

Just like with my Laverne & Shirley 3 Ingredient Fruit Cake, I was amused that Nandita SS “came to know about the khakra only through the TV soap “Krishnaben Khakrawala“. It “seems” television worldwide has more influence on us all about foods than re realize. πŸ˜‰

Had it not been for her neighbour, she “wouldn’t have thought to make the snack” Had it not been for her neighbour, and in her making it, I would not have seen it on the internet to in turn be curious in trying to make it too! πŸ˜‰ So, thank you! πŸ™‚

I now know that Khakhra is a popular traditional Gujarati Indian snack. It is very versatile and can be eaten a “chips with a dip”. Khakhra also known as kadak pulka or roti papad.

As I wanted to make my own Khakhra, I decided to find a “simple” recipe and thought I could be a “tad” more adventurous and creative with the topping.

When I saw Whole Wheat Khakhra , I thought the “easy” recipe was for me! πŸ˜‰

Please note, I did not have a “tava” (a flat, disc shaped griddle pan), but I “sense” it would have helped re the flatness of the bread. πŸ™‚

The recipe I chose for Khakhra came out “nice and crispy”, puffed up, (I pushed down with an egg flipper πŸ˜‰ ) ; it “puffed up”, I pushed it down with an egg flipper! πŸ™‚


1 cup gehun ka atta (whole wheat flour)

1 1/2 tablespoons olive oil

1/2 cup water

pinch of salt

gehun ka atta for rolling

I “very slightly” changed the recipe; mostly just adding the entire 1 1/2 tablespoons of olive oil to the dough; as I preferred to “dry fry” the Khakhra.


I did use some oil on the first batch and perhaps my pan was not hot enough, but saw the Khakhra turned a bit yellow. So, further batches were “dry fried” πŸ™‚

Combine the flour, salt and 1 tbsp of oil in a bowl and knead into a soft dough using enough water; Set aside for 15 minutes.Divide the dough into 4 equal portions and roll out each portion into very thin rounds with help of a little flour.


Combine flour, salt, oil, water; knead until soft (about 10 minutes); adjust water as necessary; making dough soft and smooth. Set aside for 15 minutes covered with a tea towel.

Divide dough into four portions.

On a flat, floured surfacem roll dough as thin as you can get.

Heat round pan; cook each khahra for about a minute.

Hint and Tip

The dough will puff; keep pushing the air out/dough down with an egg flipper, potato masher and or pot lid.


The original recipe called for applying oil to the pan and cooking the next Khakhra; I chose to “dry fry” them like a tortilla. πŸ˜‰ The Khakhra came out nice and crispy! πŸ˜‰


For the topping (LOVE the versatility!)

I “slightly adapted” the original recipe πŸ˜‰ (as found above)

1 carrot, peeled, finely diced

12 kidney beans (I soaked the kidney beans overnight in cold water; drained; place in fresh cold water and boiled for about 30 minutes until soft; drained. cut in half.

1/4 cup cabbage, finely chopped

1/4 green capsicum (pepper), finely chopped

2 tablespoons butter

3 spring onions, finely sliced

2 lal mirch (red chilli); finely diced

2 hari mirch (green chill; deseeded); finely diced

1 red onion, finely chopped

3 garlic cloves, minced (I love garlic; adjust to personal taste πŸ˜‰ )

3 cherry tomatoes, diced

1/2 teaspoon jeera (cumin)

1 teaspoon crushed black peppercorns

1/2 teaspoon Xylitol (original recipe calls for sugar)

3 tablespoons favorite grated cheese (I used a 3 blend Italian cheese mix πŸ˜‰ )

coiander leaves to garnish


Use whatever vegetable, chilli combination works for you as really is personal taste too! πŸ˜‰


—heat butter in a pan; add garlic, red onion and spring onion; saute until soft (about 5 minutes).

—add finely diced carrot. Kidney beans; fry for 3 minutes.

—add Β cabbage, capsicum; fry for 2 more minutes.

—add tomatoes; saute for 2-3 minutes.

—add Xylitol, Β smoked paprika Β and jeera and fry till all the water is absorbed and the oil is separated

—remove from heat; garnish with coriander; set aside.

—arrange khakra pieces on serving dish; sprinkle topping mixture on top.

—add favorite cheese over the top; serve immediately.



Follow Up Note:

This was a “very easy”, “very simple”, “very versatile” healthy snack recipe, TRUE!

So now that Khakra was “on the list” and is now “off the list”, I hope I have now also inspired you to do!

Have any suggestions for the topping?

Can you suggest a “simple” sauce that might be “drizzled” over the top?

I have the largest Indian Bazaar Supermarket which is located very near to me, I cannot WAIT to “return and learn” more about their products, spices, specials πŸ˜‰ , and recipes! πŸ™‚ πŸ™‚

6 thoughts on “O Khakhra My Khakhra

  1. peachyvous La says:

    Soaking only 12 kidney beans and then cutting them in half … seems like overkill  :)  


    • Thanks peachyvous La! I use kidney beans all the time, and because food wastage is a BIG pet peeve of mine, nothing goes to waste in my kitchen! I thought the kidney beans would be a nice addition to the Khakhra and they were too! πŸ™‚

      My goal is to try and inspire people one dish and one event at a time…a number of my friends did not previously know what a khakhra was….this is what I LOVE about the never ending journey of food and sharing of stories and recipes too!

  2. Nandita says:

    Dear Joanne, You just made my day. Your Khakras looks very yum and vibrant. I apologize for not responding to your comment. Somehow your comment was posted in the spam folder due to which it was not visible. As for your query about the beans, I had used green beans for the topping. But then you can use, kidney beans or chickpeas as well. Trust me, this recipe is very versatile. I hope this helps. Let me know if you have anymore questions.

  3. That looks really delicious Joanne and you did a great job making it all from scratch! BTW I wish I could post some bagels to you express post! πŸ˜€

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About me

Joanne T. Ferguson

Passionate Home Cook who tries to inspire one recipe and one event at time!


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