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KHAKHRA RECIPES
Chutney Crunch |
Enjoy your khakhra in many, many ways!
Chutney Crunch
Ingredients
Khakhra - 1
Ghee - 1 or 2 teaspoons
Dry chutney powder
(Choose your favourite)
Method
Spread ghee evenly on the khakhra
and sprinkle chutney powder
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| Khakhra - Papad Chaat |
Ingredients
Salt - to taste
Khakhra - 5
Papads - 3
Red chilli powder - ½ spoon
Cumin seeds - pinch/chutki
Asafoetida (Hing) - pinch/chutki
Ghee - 2 spoons (Serves 2 - 3 people)
Method
Crush the khakhras and papads and mix
in the other ingredients. Add some lime
if you like. Serve immediately.
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| Tadka Tamasha |
Ingredients
Salt - to taste
Khakhra - 5
Papads - 2
Red chilli powder - ½ spoon
Cumin seeds - ¼ spoons
Mustard seeds - ¼ spoons
Kadapatta
Asafoetida (Hing) - pinch/chutki
Turmeric powder - pinch/chutki
Ghee - 4 tea spoons
(Serves 2 - 3 people)
Method
Heat ghee in a heavy pan. Add red chilli powder, cumin seeds, mustard seeds,
curry leaves, asafoetida and turmeric
powder. Then add medium sized pieces
of khakhra and papad. Fry on a low
frame forsome time. Eat now or carry
along with you when you travel.
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| Tango - Crunch |
| Combine your favourite mango or lime
pickle with khakhra. Yummy!
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| Masala Mash |
Ingredients
Khakhra - 5
Salt - to taste
Red chilli powder - 3/4 spoons
Cumin seeds - 1/4 spoons
Mustard seeds - 1/4 spoons
Curry leaves
Water - 21/2 cups.
Asafoetida (Hing)-1 pinch
Turmeric powder-1 pinch
Ghee - 2 spoons (Serves 2 - 3)
Method
Heat ghee in a pan. Add cumin seeds,
mustard seeds, curry leaves, asafoetida.
When it sizzles add red chilli powder,
salt, turmeric powder and 2 cups of water.
Once the water boils add tiny pieces of
khakhra. Let it cook till tender. Sprinkle
coriander leaves and serve hot.
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| Crunchy Moong Pizza |
Ingredients
Khakhra - 4
Raw moong - 1 cup
Salt - to taste
Ghee - 1 spoon
Cumin seeds ¼ teaspoon
Red chilli powder - 1 teaspoon
Dhaniya powder-1 teaspoon
Asafoetida 1 pinch
Turmeric powder ¼ spoon. (Serves 1 - 2)
Method
Soak moong for ½ hour. Then, place in a
pressure cooker with an equal quantity of
water and boil. Sizzle the other
ingredients in ghee and add the cooked
moong. Then, add a pinch of sugar and
some lime and serve hot topped with
coriander leaves with khakhra as base
add the moong as the topping.
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| Dahi Crunch |
| Add cumin powder, salt and a pinch of
red chilly powder to to a bowl of curd.
Spread this on a khakhra and enjoy.
Khakhra - Kappada - Makaan
Try eating khakhra instead of chapattis
and taste the difference.
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| Khakhra Bhel |
Ingredients
4-5 Khakhra broken up into small pieces
1/2 Chopped onion
2 Tomatoes chopped
1/4 Cup paneer grated
2 Tablespoons pomegranates seeds
1 Green chilly chopped small
3 Tablespoons sev
Salt, chilly powder to taste
Method
Mix all ingredients together, garnish with
sev and serve immediately
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| Khakhra - Papad Chaat |
Ingredients
Salt - to taste
Khakhra - 5
Papads - 2
Red chilli powder - ½ spoon
Cumin seeds - pinch/chutki
Asafoetida (Hing) - pinch/chutki
Ghee - 2 spoons
(Serves 2 - 3 people)
Method
Crush the khakhras and papads and mix
in the other ingredients. Add some lime
if you like. Add sugar if required Great
for travel, keeps for 3 days.
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| Khakhra Chur - Mur |
Ingredients
Khakhras 4 - broken into small pieces
Onion - ½ chopped smallTomato 1 chopped small
Green chillies 2 chopped small
Squeeze of lime
A pinch of chat masala
Method
Mix all ingredients together and serve
immediately
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| Dip 'n' munch |
Try dipping khakhra in ketchup, jam or
honey for a yummy in-between snack!
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