Mangroli Khakhra

Name: Mangroli Khakhra
Cuisine: Indian
Ingredients: 2 cup wheat flour; 4 tbsp oil; 1 tbsp cumin seeds; 1 tbsp black pepper; 1 tsp turmeric powder; Pinch asafoetida; to taste Salt; as needed Ghee for roasting; as needed rice flour for rolling & spreading; as needed Oil

Deepa Rupani @dollopsbydipa

અમદાવાદ

#goldenapron2
#gujarat
#week1
Gujarat is a state of various tradition, food festivals. Here we can see larger range of food every where. Gujaratis are foodie people & we can say we leave for food. When we hear of some food items namely like khakhra, thepla, bhakhri, dhokla, banavo - then Gujarati pops in our mind. Gujaratis are incomplete without all these dishes.
Khakhra- thin, flat and crispy snack is identification of Gujaratis. But now Khakhra spread it's fame not in other communities & state but also world wide. It falls in healthy snack category because it is roasted, not fried.
Making khakhra at home needs patience & hard work, because it should be rolled thin & roasted on a slow flame.
Made Mangroli khakhra today. Mangrol is a city of Gujarat & these khakhra is speciality of this city. This khakhra is full of black pepper and cumin seeds.

Deepa Rupani @dollopsbydipa

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Ingredients

2 cupwheat flour
4 tbspoil
1 tbspcumin seeds
1 tbspblack pepper
1 tspturmeric powder
Pinchasafoetida
to taste Salt
as neededGhee for roasting
as neededrice flour for rolling & spreading
as neededOil

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Steps

1

Knead medium dough by adding salt, turmeric powder, asafoetida, cumin seeds, black pepper & oil in wheat flour
2

Divide dough in equal parts. Take one part roll little, apply oil & sprinkle rice flour evenly on it.
3

Now cover from all sides to centre, seal and make proper ball & roll it again. This khakhra should be roll little thick then regular khakhra.
4

Heat the skillet, cook khakhra from both sides on slow flame by adding ghee & with the help of wooden press.
5

Once it cools down,store it in air tight container.