Dill Leaves (Shepu) Millet Khakhra

Name: Dill Leaves (Shepu) Millet Khakhra
Total time: 2400 s
Yield: 12 khakhra
Cuisine: Indian
Ingredients: 1 cup jowar (sorghum) flour; 1/2 cup wheat flour; 1 cup finely chopped dill leaves; 1 tsp cumin seeds; 1 tsp white sesame seeds; 1 tsp black sesame seeds; 1/2 tsp turmeric powder; 1 tbsp oil; salt to taste; ghee for roasting khakhra; dry flour for rolling khakhra

Deepa Rupani @dollopsbydipa

અમદાવાદ

Thin, crispy khakhra is a popular Gujarati snack that is roasted and a healthy option for breakfast and snacking. Most commonly, khakhra is prepared from wheat flour, but there are many other flours and ingredients from which khakhra can be prepared. Here, I have prepared mini khakhra from sorghum flour and dill leaves. Though this is an unusual combination, believe me, it tastes delicious.

Dill leaves are a green leafy vegetable with a strong aroma and incredible therapeutic benefits. They are commonly known as Shepu or Suva Bhaji.

Jowar/sorghum is a gluten-free millet globally known as the 'new quinoa' due to its goodness and nutrients. It has gained massive attention in recent times. This ancient grain of the millet family is a staple food in India.

#CA2025

Dill leaves are a green leafy vegetable with a strong aroma and incredible therapeutic benefits. They are commonly known as Shepu or Suva Bhaji.

#CA2025

Deepa Rupani @dollopsbydipa

અમદાવાદ

Dill leaves are a green leafy vegetable with a strong aroma and incredible therapeutic benefits. They are commonly known as Shepu or Suva Bhaji.

#CA2025

Dill leaves are a green leafy vegetable with a strong aroma and incredible therapeutic benefits. They are commonly known as Shepu or Suva Bhaji.

Saved

Ingredients

40 minutes

12 khakhra

1 cupjowar (sorghum) flour
1/2 cupwheat flour
1 cupfinely chopped dill leaves
1 tspcumin seeds
1 tspwhite sesame seeds
1 tspblack sesame seeds
1/2 tspturmeric powder
1 tbspoil
salt to taste
ghee for roasting khakhra
dry flour for rolling khakhra

Saved

Steps

40 minutes

1

Add all ingredients to the sorghum flour and knead a medium dough with water.
2

Divide the dough into equal parts. Roll khakhra using dry flour. Do not roll very thin, as jowar flour is gluten-free and may break.
3

Now, heat a skillet and carefully place the rolled khakhra. Lightly cook from both sides.
4

Then, add ghee and, with the help of a wooden press, roast khakhra from both sides till it turns crispy on a low flame.
5

Once cooled properly, store them in an airtight container.