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» Bajra Khakhras
Bajra Khakhras Recipe
1/2 cup bajra (black millet) flour
2 tbsp whole wheat flour (gehun ka atta)
1/2 tsp ginger-garlic (adrak-lehsun) paste
1/4 tsp green chillies, finely chopped
1/2 tsp sesame seeds (til)
1/4 tsp turmeric powder (haldi)
1 tsp oil
ghee for cooking
salt to taste
merge the bajra flour, whole wheat flour, ginger-garlic paste, green chillies, sesame seeds, turmeric powder, oil and salt.
Add warm water and press well into a dough.
Break the dough into 7 equal portions and roll each on a floured surface into a 75 mm. (3") diameters thin circle.
Boil on a hot tava (griddle) on both the sides with a little ghee until pink spots appear on top of the rolled out dough.
With the help of a folded muslin cloth, press the khakhra from all sides and boil till crisp over slow flame.
Repeat it for remaining to make 6 more khakhras.
Cool and accumulate in an air-tight container.
Badam ka Sheera
Wheat Flour Halwa
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