Crunchy West Indian Khakhra

• Asafoetida (hing)

  2.5 ml

• Besan

  200 g

• Cumin seeds

  crushed

  5 ml

• Mustard seeds

  crushed

  5 ml

• Rice flour

  100 g

• Salt

  to taste

• Turmeric powder

  1.3 ml

• Water

  150 ml

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Method

1. 1In a mixing bowl, combine 200 g roasted gram flour, 100 g rice flour, 1 tsp cumin seeds (crushed), 1 tsp black mustard seeds (crushed), 1/2 tsp asafoetida (hing), and 1/4 tsp turmeric powder.
2. 2Add 150 ml warm water gradually while stirring, then mix in 1/2 tsp salt to taste. Knead into a firm, smooth dough that doesn’t stick to hands.
3. 3Cover the dough with a damp cloth and rest for 15 minutes to relax the gluten.
4. 4Divide the dough into 8 equal portions. Roll each into a ball, then flatten into a disc about 15 cm in diameter using a rolling pin.
5. 5Preheat a non-stick tawa or griddle over medium heat. Place one disc on the tawa and cook for 2–3 minutes per side, pressing gently with a spatula to create small bubbles.
6. 6Flip and cook until golden brown and crisp. Remove and repeat with remaining discs.
7. 7Let the khakhra cool completely on a wire rack—this helps them crisp up fully.
8. 8Store in an airtight container for up to 5 days. Serve as a crunchy snack with chutney or tea.