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Place of origin India
Region or state Gujarat
Main ingredients Mat bean, wheat flour
Cookbook: Khakhra  Media: Khakhra

Originating from the state of Gujarat, as part of Jain Gujarati cuisine in India, Khakhara’s are thin crackers made from mat bean, wheat flour and oil. It is served usually during breakfast. Khakhras are individually hand-made and roasted to provide a crunchy and healthy snack that can be enjoyed with a selection of pickles and chutneys.


Khakhra is made in several varieties such [methi], [jeera], Bajri, Math and [Spice mix#Masala|masala] to name a few [1] Mungdi is also atype of khakhra. Mungdi is sweet.

Commercially prepared khakhra
Khakhra with peanut chutney powder.
  1. Methi (Fenugreek)
  2. Punjabi Masala
  3. Jeera
  4. Pudina
  5. Chilly Garlic
  6. Black Pepper
  7. Plain Salted
  8. Spicy Dhaniya
  9. Paprika
  10. Pani Puri (Gol Gappa)
  11. Desi Ghee
  12. Chocolate
  13. Bajra Methi
  14. Ajwain
  15. Kothmir Marcha
  16. Falhari
  17. Kothmir - Marcha
  18. Chat masala
  19. Pudina
  20. Tomato
  21. pavbhaji
  22. Dabeli
  23. Manchurian
  24. Thepla - methi khakhra
  25. chilly chat
  26. Tulsi
  27. Vanila
  28. Nachos
  29. Vada Pav
  30. Cheese


There are variation in the preparation methods but generally the following method is observed : Wheat flour,(and/or refined flour), salt and masala are mixed. Oil, water or milk are added and knead to make a soft dough. This dough is then rolled into small balls and are flattened. This actually looks similar to the chapatis or raw Flattened bread. Now this is then heated and roasted on slow heat and pressed via wooden press, till it becomes crisp and light brown in color. Cooled and stored in a container.

See also[edit]


  1. ^ "Snack Attack". Retrieved 5 October 2014. 

External links[edit]