Khakhra

Khakhra

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

Khakhra is a thin, crisp flatbread from western India, closely associated with Gujarati and Jain cuisines and also eaten in parts of Rajasthan. It is traditionally made by rolling a dough of whole-wheat flour ( atta) with a little oil, then roasting it on a griddle (tava) while pressing until fully dry and brittle. Khakhra is commonly eaten as a light breakfast or snack, often with tea, pickles, chutneys, ghee or butter. ^{[1] [2] [3]}

Ingredients and preparation

The base dough is primarily whole-wheat flour and oil; salt and mild spices may be added. During cooking, partially puffed phulka-like discs are pressed firmly on a hot tava with a cloth or wooden press until moisture is driven off and the disc turns rigid and shatter-crisp. ^{[2] [1]}

Varieties

Beyond plain (sada) khakhra, common flavourings include methi (fenugreek), jeera (cumin) and mixed masala. Contemporary commercial and home recipes also substitute or blend other flours (e.g., finger millet/ragi, barley, besan) to create multigrain versions. ^{[2] [1] [4]}

Consumption and commercialization

Khakhra is a breakfast and teatime staple in many Gujarati and Jain households and has an established packaged-snack market with numerous regional brands and flavours. ^[3]

See also

• Crispbread
• Gujarat
• Gujarati people
• Indian cuisine
• List of Indian breads

References

1. Giridhar, Pasumarthi (2019). "Preparation and Sensory Evaluation of Finger Millet Khakhra" (PDF). Journal of Food Science and Nutrition Research. 2 (1): 61–64. doi:10.26502/jfsnr.2642-1100009.
2. "What is khakhra, khakra? Glossary". TarlaDalal.com. Retrieved 2025-09-24.
3. Irani, Delshad (2016-09-28). "Can Gujarati food like khakhra become a national snack?". ETBrandEquity (The Economic Times).
4. Bansal, Ruchi; Ojha, Nidhi; Sharma, Manoj (2023). "Formulation and sensory evaluation of multigrain khakhra by incorporating spirulina powder and flax seeds" (PDF). The Pharma Innovation Journal. 12 (1): 2444–2447.