Name: Chatpata Khakhra recipe by Rita Arora at BetterButter
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: Wheat flour 1 cup; Gram flour 2 tbsp; Oil 2-3 tbsp; Dry fenugreek leaves 1 tsp; Carom seeds 1/4 tsp; Asafoetida 1 pinch; Turmeric powder 1/4 tsp; Cumin seeds 1/4 tsp; Red chilli powder 1/4 tsp; Chat masala 1/4 tsp; Salt 1/2 tsp; Milk 1/2 cup or as required; Ghee to roast the khakhra

Ingredients Serving: 4

Wheat flour 1 cup
Gram flour 2 tbsp
Oil 2-3 tbsp
Dry fenugreek leaves 1 tsp
Carom seeds 1/4 tsp
Asafoetida 1 pinch
Turmeric powder 1/4 tsp
Cumin seeds 1/4 tsp
Red chilli powder 1/4 tsp
Chat masala 1/4 tsp
Salt 1/2 tsp
Milk 1/2 cup or as required
Ghee to roast the khakhra

Instructions

In a bowl, mix all the ingredients together except the milk.
Knead a semi-stiff dough with the milk and keep it aside for 15-20 mins.
Knead the dough again with greased hands. Take a small lump from the dough and roll the lump into a smooth ball.
Roll out the ball into a very thin sheet. Cut into roundel shapes, I have cut mine with the help of a pie mould.
Now roast the khakhra on a low flame from both the sides by pressing with a muslin cloth or spatula until it becomes crispy like a papad. We can apply some ghee as well.
Let them cool on a room temperature, then store it in an airtight container.

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