Besan ke Khakhre

Besan ke Khakhre

Besan (gram flour) ke khakhre are a staple in rajasthani households. There are hundreds of variations and flavors of khakhre that can be made. MY favorite way of eating besan ke khakhre is with tomato ketchup, not usual, yes. Check out my homemade tomato ketchup recipe. This besan ke khakhre recipe is created by my grandma, learned and made over and over again by yours truly. This is my go to snack and I can’t resist when I see them before me. Everyone in my family loves homemade besan ke khakhre; “there is so much more filling and the right crisp level” - said everyone.

Besan ke khakhre, literally translates to gram flour stuffed thin crackers. They are delicate and delicious, crunchy and addictive, flaky and messy. You’ll find yourself eating 2, 3, 4, 5…at a time. This recipe can be adjusted to make mild or spicier khakhre depending on your liking.

All the spices used in this recipe are masaldani staples. This besan ke khakhre recipe is easy to follow and easy to make! Great breakfast or afternoon snack to enjoy with a cup of tea! The recipe is completely vegetarian and vegan friendly!

Dough + Besan Filling

Filling the dough

Balls -> Khakhra

Roast Besan Khakhra

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Serving Size: 20-25 small Khakhre | Prep Time: 1.5 hours | Cook Time: 18 - 20 minutes

Ingredients:

Dough

• 2.5 cups whole wheat flour

• 1 tsp. salt

• 4 tbsp. oil

• 1/2 cup water (more as needed)

Besan Filling:

• 1.5 cup Gram Flour

• 3-4 tbsp. oil

• 1 tsp. Salt (more if needed)

• 1.5 tbsp. Lal Mirchi (red chilli powder)

• 1.5 tsp. Garam Masala

• 1 tbsp. Dried Pudhina (Dried mint powder)

Preparation:

• To prepare Besan Filling: mix all dry ingredients together in a bowl and add oil. The oil will help bind the ingredients together, should feel like a fine crumble. Give it a taste, and add more salt or lal mirchi to spice it up more

• To prepare Dough: mix all dry ingredients, add oil and mix again. Add water to bind dough. Dough should be slightly tight. Cover dough with a wet towel and let it rest for 30 minutes

• Oil your palms and knead the dough for a couple of minutes. Split into 25 equal balls

• Roll each ball a little bit and put 1 tablespoon of besan filling in the center. (pictured above). Bind the edges like filling a dumpling to close off the filling in the center

• Gently roll the balls out thin khakhra, like a roti. Be careful to make sure the filling does not split the dough open

• Cook the khakhra on medium-heat flat pan with the seam side up for 15-20 seconds and flip the khakhra. Let it cook for 30 seconds on the second side

• Roast khakhra: Drizzle 1/4 tsp. oil on top and flop to the bottom. Take the wooden press or turner and press down on edges. Rotate the khakhra as you roast the edges. Color should be light golden-brown. Follow same roasting process on other side.

  • Quick Test: Wait for besan khakhra to cool down and check for crispness by breaking the khakhra in half

• Follow the process for the rest of the balls

Serve:

• Enjoy as a snack