

Few days back I made ragi khakhras; well actually my cook, Prema maushi made them. I mixed the flours, and maushi added the rest of the ingredients and made them. The khakhras turned out well, but maushi made them using less oil and they turned out a little dry. We relished them more than Devansh as we could eat them without any guilt since they were made using less oil. Then yesterday, I made coriander khakhras using chana flour. I used oil liberally and they turned out less dry, still not as oily as the readymade khakhras though; so I can’t imagine how much oil these guys use. I gave the coriander khakhras to Devansh in his lunch box today. When I asked Devansh’s teacher if he ate properly, she said he ate and he was also offering his khakhras to other kids. I am so proud of my baby.

Ragi Khakhra and Coriander Khakhra
Ingredients
Ingredients for ragi Khakhras
- 5 tbsp ragi finger millet flour
- 2 tbsp rice flour
- 5 tbsp wheat flour
- Half tsp lightly roasted cumin seeds
- Half tsp lightly roasted sesame seeds
- Half tsp red chili powder
- 3 tbsp oil
- Salt to taste
Ingredients for coriander Khakhras
- 5 tbsp chana chickpea flour
- 2 tbsp rice flour
- 5 tbsp wheat flour
- Half tsp lightly roasted sesame seeds
- Half tsp lightly roasted ajwain carom seeds
- Half tsp turmeric powder
- Half tsp red chili powder
- 1 tbsp chopped coriander
- 3 tbsp oil
- Salt to taste
Instructions
Common steps for both types of khakras
- Take the ingredients other than the oil in a bowl and mix them well.
- Heat 2 tbsp oil and mix it with the other ingredients.
- Now knead a dough by using a little less water than what you would use for making rotis.
- If the dough looks dry, add a little oil to it.
- Divide the dough in lemon-sized balls.
- Roll the ball-shaped dough like a roti. (You will need to use some wheat flour for rolling the khakhras.)
- Heat a flat pan (I used iron tava, you can use a non-stick one if you want).
- Grease the pan with a little oil, cook each side of khakhra for about a minute. (I cooked the first side on medium flame initially, and then cooked the khakhra on low flame after that.)
- Before flipping the khakhra, you can apply a little oil on top as well. Don’t cook the Khakhra completely; keep it just a tad bit raw.
- Now press each side of khakhra—especially the edges—using a pav bhaji masher.
- Take of the khakhra from the pan after it become stiff and is cooked properly from both sides.
Mukta, I tried out the ragi khakras finally. Yummy!
Glad you liked them. :)
Wow…….It's yummy, really I love this flavor. Thanks for sharing.