• 1/2 cup – Peanut chutney
• 1 cup – flour
• Salt to taste
• 3 tbsp – Ghee
- Sieve flour and salt.
- Knead into a soft pliable dough with a little water.
- Cover and keep aside for 30 mins.
- Divide portions into size of ping-pong balls.
- Mould into a pattie, roll as thin as possible (wafer thin is good).
- Use dry flour for dusting while rolling.
- Heat griddle and roast each pattie till light brown on both sides.
- Apply some ghee, rubbing two rounds against each other to coat both.
- Pile up, and cool for 10 mins.
- 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 and speckled, flip and repeat for other side.
- Repeat with all rounds.
- Pile onto a cloth when done.
- Cool thoroughly before storing in an airtight container.
- To serve:
- On the face side of khakhra, spread a little melted ghee.
- Drizzle a tsp of peanut chutney all over it.
Recipe courtesy of Saroj Kering