Gujarati snacks or farsan as they are collectively known, are often romanticized with crunch, spice and heavy duty nomenclature. But nonetheless, there is no craving a dhokla, khandvi or khakhra cannot satiate. So lets try and make some starting with the crisp khakhra.
Khakhra is basically a salty, spiced and flatbread made of whole-wheat flour and gram flour. The rolled out flatbread is toasted over a slow flame and the final result is a snack that can be consumed immediately or over a period few days.
Print Recipe Far too Farsaan
A roasted spiced flatbread.
Combine all the ingredients and knead into a soft dough without using any water.
Divide the dough into 4 equal portions and roll out each portion into a very thin circle of 175 mm (7") diameter, sprinkling some whole-wheat flour.
Heat a non-stick tava and cook each khakhra on a slow flame till light russet spots appear on both the sides.
Continue cooking on a slow flame, while pressing with a folded muslin cloth, till it turns crisp and brown from both the sides.
Cool and store in an air-tight container.