Palak Khakhra - the healthy snack

Last Updated : 26 Jul 2016


Recipes 122
  • Servings
  • 4
  • Cook Time
  • 30min
  • Prep Time
  • 30min

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Thin, crispy, crunchy, healthy, and flavour some - the khakhra recipe has originated from Gujarat. Served usually as a breakfast dish, it has many variations depending upon the spices used in making the dough. Wheat flour has high protein value, dietary fibre and easy to digest which makes this Gujarati khakhra recipe a very healthy snack for you. Easy to make khakhra recipe is handmade and roasted with very less oil. This crispy snack has become quite popular in other parts of the country over the period of time. Today I will be sharing with you the simple and spicy khakhra preparation which I am sure you will enjoy preparing and sharing with your friends and family.


  • 1 cup wheat flour
  • 1 cup chopped palak/spinach
  • ½ teaspoon cumin seeds
  • 1 teaspoon sesame seeds (til)
  • 1 teaspoon chilli powder
  • 1 pinch of turmeric powder
  • 1 tablespoon oil
  • Salt to taste
  • Water to bind all wheat flour


  • Mix all the ingredients with a little water so that the consistency becomes like chapati dough
  • Knead the dough well so that there remains no lump
  • Leave it for 20 minutes
  • After that take a little dough and make chapatis by dusting flour
  • It should be very thin
  • Now in low heat a tawa and cook chapathis on both sides by flipping it when the bubbles starts to appear
  • Now cook the sides by pressing with maslin cloth until it becomes crispy like papad
  • Repeat the same procedure with the remaining dough
  • For methi khakra: Add ½ cup chopped methi leaves (fenugreek leaves)
  • To make oats khakhra, add 1 cup oats flour to the above ingredients and use the spices as per your taste preference
  • To prepare pudina/mint spicy khakhra, add ½ cup chopped mint leaves, ½ teaspoon cumin seeds, and 1 tablespoon chilli paste to above ingredients
  • To prepare nachni/ragi khakhra, add 1 cup ragi flour, and 1 tablespoon chilli paste to the above ingredients



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