Khakhra or khakra is a thin, crisp flatbread from western India, closely associated with Gujarati and Jain cuisines and is also eaten in some 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, South Asian pickle, chutneys, ghee or butter.[1][2][3]
 Three khakhra | |
| Place of origin | India |
|---|---|
| Region or state | Gujarat |
| Main ingredients | Mat bean, wheat flour |
Ingredients and preparation
editVarieties
editConsumption and commercialization
editKhakhra 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
editReferences
edit- 1 2 3 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.
- 1 2 3 "What is khakhra, khakra? Glossary". TarlaDalal.com. Retrieved 2025-09-24.
- 1 2 Irani, Delshad (2016-09-28). "Can Gujarati food like khakhra become a national snack?". ETBrandEquity (The Economic Times).
- ↑ 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.