DILL LEAVES MILLET KHAKHRA

Thin, crispy khakhra is a popular Gujarati snack that is roasted and a healthy option for breakfast and snacking. Most commonly, khakhra is prepared from wheat flour, but there are many other flours and ingredients from which khakhra can be prepared. Here, I have prepared mini khakhra from sorghum flour and dill leaves. Though this is an unusual combination, believe me, it tastes delicious.

Dill leaves are a green leafy vegetable with a strong aroma and incredible therapeutic benefits. They are commonly known as Shepu or Suva Bhaji.

Jowar/sorghum is a gluten-free millet globally known as the ‘new quinoa’ due to its goodness and nutrients. It has gained massive attention in recent times. This ancient grain of the millet family is a staple food in India.

Info source: internet

Preparation time: 10 minutes
Cooking time: 30 minutes
Makes: 12 mini khakhras

Ingredients:

• 1 cup sorghum/jowar flour
• 1/2 cup wheat flour
• 1 cup finely chopped dill leaves
• 1 tsp cumin seeds
• 1 tsp black sesame seeds
• 1 tsp white sesame seeds
• 1/2 tsp turmeric powder
• Salt to taste
• 1 tbsp oil
• Ghee for roasting khakhra
• Dry flour for rolling

Method:

1. Add all ingredients to the sorghum flour and knead a medium dough with water.
2. Divide the dough into equal parts. Roll khakhra using dry flour. Do not roll very thin, as jowar flour is gluten-free and may break.
3. Now, heat a skillet and carefully place the rolled khakhra. Lightly cook from both sides.
4. Then, add ghee and, with the help of a wooden press, roast khakhra from both sides till it turns crispy on a low flame.
5. Once cooled properly, store them in an airtight container.