Khakhra & Mukund Curry

Khakhra is a popular roasted Gujarati Indian bread or snack item made from wheat flour and oil. Added to it are different supporting ingredients such as methi and masala to make that special khakhra which is crunchy.

It is a favorite ethnic food of the vegetarian Gujarati people who live in northwestern India. It is a good non-fried item and made with very little or no oil for roasting.

500 g wheat flour
1 teaspoon cumin seed powder
1/2 teaspoon pepper powder
Water for mixing
1/2 cup desi ghee
Salt to taste

1 tablespoon white til
1 tablespoon coconut
1 tablespoon groundnut ( roasted )
A few flakes of garlic
Salt and red chilli powder to taste
1 teaspoon mango powder ( amchur )
1 teaspoon cumin seeds

1 onion ( chopped )
1 tomato ( chopped )
1 cucumber ( chopped )
1 tablespoon fresh coriander leaves
1 green chilli ( chopped )
1 teaspoon lemon juice

Mix together flour , salt, cumin powder and pepper powder. Add enough water to form a stiff dough. Divide the dough into small balls and roll out each ball into a thin chapati with the help of a little dry flour. Roast each chapati lightly on both the sides. Apply ghee liberally to each side of the chapati and stack them one over the other.

Now re- roast each chapati over a hot griddle with the help of a piece of clean cloth till it is crisp and golden brown from both the sides. Cool and store in an airtight container.

Apply melted ghee on khakhra and sprinkle til chutney over it. It can be serve with topping of chopped tomato , onion, lemon juice, cucumber, green chilli and coriander leaves.

1 1/2 cups wheat flour
1/2 cup rice flour
2 tablespoon oil
Water for mixing
A pinch of baking powder
Oil for frying
Salt to taste

250 g green peas ( shelled )
2 large tomatoes ( blanched and sliced )
2 onions ( chopped )
1 teaspoon ginger paste
250 ml butter milk
1 teaspoon turmeric powder
2 tablespoon dhania powder ( coriander )
1/2 teaspoon garam masala powder
1/2 teaspoon cumin seeds
2 bay leaves
1 spring curry leaves

2 -3 green chillies
Chili powder to taste
Salt and pepper to taste
2 tablespoon oil
1 tablespoon chopped coriander leaves for garnishing
2 hot red chilies for garnishing

Mix together wheat flour , rice flour , salt and 2 tablespoon oil and enough water to form a stiff dough. Wash and dissolve the dough in a bowl, add some water to make a thick batter. Add baking powder and mix well. Spread the mixture on greased container and steam in a pressure cooker for 15 minutes or it till it sponges. Remove from the heat. Keep aside for some time to cool . Cut into small pieces and deep - fry to a golden brown. Drain and set aside.

Heat 2 tablespoon oil in a pan . Add cumin seeds , bay leaves and curry leaves. When the crackle , add ginger and onion and fry till they are golden.Add tomatoes and all spices, salt and pepper. Cook till the tomatoes are soft. Add green peas and butter milk. Cook till the peas are done.

Now add fried mukund pieces. Add some hot water, if needed. Simmer for 8 - 10 minutes or till the mixture becomes thick. Remove from the heat. Serve garnished with chopped coriander leaves and red chillies.