Skip to main content

Masala Khakra With Sweet Boondi Raita


Masala Khakra is a traditional Gujarati teatime snacks. Khakras are nothing but spicy crispy  flat bread. This khakras are gifted by a neighbor of ours and today I am sharing her recipe with you all. You can paired this with any chutney but today I paired with sweet boondi raita. It turned out awesome. Hope you all will love the crispy delicious khakras with soft sweet and salty creamy sweet boondi raita.


Preparation time : 10 minutes
Cooking time : 20 minutes
Serves:  4 to 5

Ingredients :
For Khakra -
1 ½  cup whole wheat flour (atta)
½  cup wheat flour(maida)
¾  cup kasoori meethi 
¼  tsp red chilly powder
¼  tsp turmeric powder
2 pinch of garam masala 
2 tsp oil 
 Salt to taste
1 tsp ghee

For Boondi  Raita : 
1 cup hung curd 
½  cup sugar syrup soaked sweet boondi
½ tsp roasted cumin powder
black salt to taste

Methods of Cooking :
In a big bowl add kasoori meethi, red chilly, turmeric powder, garam masala and oil. Mix well for a minute so that dry meethi leaves became little tender. Sieve atta and maida with salt in that bowl. Add water to make a soft dough. Divide the dough into equal portion ball and roll out each portion into very thin rounds with help of a little flour. Cook lightly for a few seconds on both sides on a tawa (griddle). Apply a little ghee on each khakra. Cook again on a slow flame until brown and crisp using little pressure with help of a cloth. Store in an air-tight jar. For Sweet Boondi Raita take hung curd, black salt, roasted cumin powder. Mix well till the mixture is soft. Now add the sweet boondi and mix and serve chilled or in room temparature with the khakras.



Happy Cooking!

Comments

  1. Hi Sutapa,

    This is my first time seeing Masala Khakra. It sounds like a wonderful snack to me.

    Nice to know you via blogging. I'm now your latest follower. Hope that you can follow my blog too :D

    Cheers!

    Zoe

    ReplyDelete

Post a Comment

Popular posts from this blog

Boal Maancher Tel Jhol

This is a delicious spicy fish preparation from Bengal. Boal is the native fish known as wallago and scientifically named as wallago attu. This fish are found in large lakes and rivers of India, Bangladesh, Pakistan, Vietnam, Indonesia and Malaysia. This fish is bit oily a festive dish enjoyed during the time of celebration and hope you give it a try you will like it.

Bhetki Macher Jhol and A Simple Bengali Lunch Menu

Bengal general dishes are very simple and take little time to cook and less spicy. Today I thought to share with you all a very simple Bengali platter. This consist of Bhetki Macher Jhol(barramundi stew) and three fried vegetables with ghee (clarified butter) green chilly and lemon wedge and salt. I hope you all will relish this simple lunch platter.

Paneer Posto/ Indian Cottage Cheese cooked In Poppy Paste Curry

Paneer posto is a delicious creamy dish. Posto in Bengali means paste of poppy seeds which is cooked with veggies , fish and even chicken or just taken raw with mustard oil and hot steamed rice. Today I used that concept of Bengali posto but to it add some ingredients to give it a royal touch. The dish looks very rich but it is not that heavy and not loaded with too much of calories but a simple fast to cook easy delicious dish. The best part of it is poppy seed paste is good to give you a happy sleep so if you have it for dinner a good sleep is ensured. So be happy cook and have fun . I am sure you all will love it. This is special too as I am taking this dish for all my friends in Potluck Party Cyber Style.You too can come and join us there.