Veggie Foodie

Ingredients:

• 1 cup oat flour (grind oven toasted rolled oats or just regular rolled oats, to desired fineness)
• 1 cup whole wheat flour (chakki atta)
• 1/4 cup white sesame seeds (for variations, try black sesame, kalonji seeds, etc)
• 1 1/2 tsp salt or to taste
• 1 tsp freshly cracked black pepper
• 3 tbsp peanut oil or any other good quality vegetable oil
• 3/4 cup water or as needed to make firm / semi-firm dough

Method:

1. Sieve the flours in a wide bowl. Add the coarse parts left in the sieve back to the flour if you want more whole-grain texture to the khakhra
2. To the flour, add 1/4 cup sesame seeds, 1 1/2 tsp salt, 1 tsp black pepper and 3 tbsp peanut oil and mix well
3. Slowly add a few tbsp water at a time and knead the flour to semi-firm dough. You may not need to use the entire 3/4 cup of water!
4. Divide the dough in about 20 balls of somewhat equal size
5. Put the first dough ball on a rolling board, use a rolling pin and roll it out round and thin
6. Plug in your electric roti maker. We use Picasso Stainless Steel Roti Maker
7. Put the rolled out dough on the hot surface and let it cook open for 8-10 seconds
8. Flip and cook open the other side for 8-10 seconds
9. Flip again, gently put the lid down and cook for 10-12 seconds. You’ll see the steam come out from the sides
10. Open, flip, cover and cook for 10-12 seconds
11. You’ll need to do this 3-4 time, every time reducing the cooking duration till the khakhro is done crisp and light brown in color
12. Put the done khakhra separately on a bread cooling rack for cooling
13. Similarly do all the khakhra. Start to finish, it takes us about an hour to make 20-22 khakhras from 2 cups of flour
14. Store the khakhras in an airtight container

Makes: 20-22 khakhra