Khakhra

Khakhra is made from whole wheat dough rolled very thin — thinner than a chapati — and roasted on a tava with constant pressing until it dries out completely and becomes crisp. It's not fried. It's not baked. It's a slow roasting process that removes all moisture and creates a cracker-like texture with a characteristic rough surface from where the dough blistered during roasting.

Made with whole wheat flour, cumin seeds, ajwain, a little oil and salt. Black pepper can be added. The cumin and ajwain flavours are the defining flavours of a plain khakhra. Some varieties include methi, masala, or chilli — but the plain version shows the technique best.

Khakhra is substantially healthier than most fried snacks because it contains no deep-frying oil — the oil content is minimal. It's high in fibre from the whole wheat. It's filling in the way whole grain foods are filling.

Eat with pickle or chutney. Eat plain. Crush it over soup as a topping. Khakhra stores extremely well — months in an airtight container — which makes it an ideal pantry snack.