1 1 cup whole wheat khara
2 1 tbsp gram flour
3 1 tbsp oil
4 ¼ teaspoon salt
5 ½ cumin powder
6 ¼ teaspoon turmeric powder
7 pinch off hing
1 Combine all the ingredients in a large bowl and use enough water to knead the soft dough.like chapati dough.let it rest for 20-30 minutes.
2 Take a ball of dough, about 1 inch in diameter. Using a little oil on the surface of the platformer or (chakla Patlo) a tiny bit of flour, roll the ball into a very thin disc, about 5 to 6 inches in diameter. Roll out as thin as batter,the crispier your khakhra will be.
3 Heat a heavy bottom tava and place the khakhra on it loe flame. When bubbles appear all over the khakhra, flip it and, using a kitchen towel, press down on the bubbles,
4Now flip it and do the same process of cooking. They turn crispy.make sure cook on low flame and evenly roast without any dark brown spot on khakhra.
5 now cooldown 15-20 minutes. Ready to Serve masala Khakhra!!!