Cooking Time :15-20 mins
Servings :2-3
Level :Medium
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  • Salt to taste
  • 1 cup wheat flour (gehun)
  • 3 tablespoon clarified butter (ghee)


  • Sieve flour and salt. Knead soft pliable dough
  • Cover and keep aside for 30 minutes.
  • Divide portions into 1/3 size of ping pong balls.
  • Mould into a patties, roll as thin as possible (wafer thin is good).
  • Use dry flour for dusting while rolling.
  • If you are not very fast, spread a clean bedsheet and put each round on it, as you roll. Finish with all the dough.
  • Heat griddle and roast each round on it, lightly, on both sides.
  • Apply some clarified butter (ghee), rub two rounds against each other to coat both on one side.
  • Pile up, and cool for 10 minutes.
  • To make the khakhras:
  • Put one semi-roasted round on warm griddle.
  • Use a thick, kitchen towel to press.
  • On low flame, press and roast, lightly moving it on griddle in a circular motion.
  • When one side is light golden, flip and repeat for other side.
  • Repeat with all rounds.
  • Pile onto a cloth as done.
  • Cool thoroughly before storing in an airtight container.

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Exchange recipes from mothers
from different parts of the country.
Its really simple!