Gluten-Free Khakra

Discover the wholesome flavors of traditional Indian snacking with this Gluten-Free Khakra recipe, a guilt-free and crispy delight perfect for any time of day! Made with a nutritious blend of sorghum flour (jowar), rice flour, and besan (chickpea flour), this recipe is completely gluten-free and packed with fiber and plant-based protein. Infused with aromatic spices like cumin, turmeric, and a hint of asafoetida, these thin, crunchy flatbreads offer the perfect balance of taste and texture. Easy to prepare and versatile, these khakras are ideal for dipping into chutneys, pairing with yogurt, or enjoying on their own as a light yet satisfying snack. Whether you’re following a gluten-free diet or exploring healthy alternatives, these homemade khakras are a must-try addition to your pantry, with freshness that lasts up to two weeks!

Nutriscore Rating: 70/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 10

Ingredients

• 1 cup Sorghum flour (Jowar flour)
• 0.5 cup Rice flour
• 0.5 cup Besan (Chickpea flour)
• 1 teaspoon Cumin seeds
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Red chili powder
• 0.25 teaspoon Asafoetida (Hing)
• 1 teaspoon Salt
• 2 tablespoons Oil
• 0.75 cup Water

Directions

Step 1

In a large mixing bowl, combine sorghum flour, rice flour, and besan. Mix well.

Step 2

Add cumin seeds, turmeric powder, red chili powder, asafoetida, and salt to the flour mixture. Stir to ensure even distribution of spices.

Step 3

Pour in the oil and rub it into the flour mixture with your fingers until the mixture resembles a coarse crumb.

Step 4

Gradually add water, little by little, kneading as you go, until a firm and smooth dough forms. You may not need all the water, so go slowly.

Step 5

Divide the dough into 10 equal portions and roll each portion into a ball.

Step 6

Place one dough ball onto a flat, clean surface and use a rolling pin to roll it into a thin circle about 6 inches in diameter. Keep the surface lightly dusted with a little sorghum flour to prevent sticking.

Step 7

Heat a non-stick tava or griddle over medium heat.

Step 8

Place the rolled khakra on the hot tava. Cook until light brown spots appear on the underside.

Step 9

Flip the khakra and, using a cloth or spatula, press gently to make it crispy.

Step 10

Continue flipping and pressing until both sides are golden brown and crisp.

Step 11

Remove from the tava and allow it to cool on a wire rack.

Step 12

Repeat with the remaining dough balls.

Step 13

Once cooled, store the khakras in an airtight container. They stay fresh for up to two weeks.

Nutrition Facts

Serving size	479.3 grams (479.3g)

Amount per serving	% Daily Value*
Calories	1184

Total Fat 37.50g	48%
Saturated Fat 3.20g	16%
Polyunsaturated Fat 0.00g
Cholesterol 0mg	0%
Sodium 2414mg	105%
Total Carbohydrate 187.70g	68%
Dietary Fiber 16.20g	58%
Total Sugars 6.80g
Protein 33.00g	66%

Vitamin D 0IU	0%
Calcium 97mg	7%
Iron 11mg	59%
Potassium 1105mg	24%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 27.7%

Protein: 10.8%

Carbs: 61.5%