Watch the video to know how to make these thin masala khakras.
MASALA KHAKRA
Ingredients
1 cup whole wheat flour (atta) + for dusting
2 tablespoons gram flour (besan)
2 tablespoons dried fenugreek leaves (kasuri methi)
¼ teaspoon turmeric powder
½ teaspoon red chilli powder
1 teaspoon dried mango powder (amchur)
Salt to taste
¼ teaspoon asafoetida (hing)
1 tablespoon oil
½ cup milk
Method
1. Knead together wheat flour, gram flour, turmeric powder, chilli powder, dried mango powder, salt, asafoetida, fenugreek leaves, oil and milk to a semi-stiff dough. Set aside to rest for 10-15 minutes.
2. Divide the dough into equal portions, dust with some flour and roll out into thin discs.
3. Heat a non-stick tawa. Dry-roast each disc on medium heat till golden brown from both the sides. Lower the heat, press the khakra with a muslin cloth and roast till crisp.
4. Remove from heat, cool down to room temperature and serve or store in an airtight container.
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