Khapli Atta Methi Khakhra

Recipe For Snacking

Khakhra is a thin, crisp flatbread from Gujarati cuisine, originally made to use up leftover rotis. Snacking lately has entailed adding more nutrients, and if that is your goal, you must try this tea-time snack made with Aashirvaad Chakki Khapli Atta. This atta contains iron and vitamin B1, which support energy metabolism. It is also rich in dietary fibre, which provides 34% of your daily fibre needs, and fibre aids digestion. It is also rich in protein and provides 23% of your daily protein needs, which supports muscle mass. Besides this, khapli wheat flour is low in sugar, naturally low in fat, low in saturated fat, and free of trans fat. So you get a wholesome, more nutritious khakhra recipe that is earthy and nutty, with a slightly sweet flavour that pairs well with the bitterness of dried fenugreek leaves. With these out of the way, one needs to talk about the properties of this whole wheat flour milled from an ancient grain. Khapli wheat has lower gluten elasticity than regular atta; it absorbs liquid more slowly and, thanks to its bran content, tends to brown faster. To make this khakhra recipe, first make the dough with Aashirvaad Chakki Khapli Atta, besan, salt, spices, and dried fenugreek leaves. Then, oil is used to make a coarse mixture, and water is gradually added to form the dough. The dough is rested, rolled out and roasted on the tawa to make the khapliw wheat khakhras.