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  #1  
Old July 9th, 2002, 07:04 AM
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A gujrati Breakfast called Khakhraa or something sounding like that (Ia m not sure)

somebody please give me the recipe of it .

Thanks
Supari will ya ?
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  #2  
Old July 9th, 2002, 09:17 AM
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this is a messy thing to make....

sabse accha ye hoga ki aap store main jaayein aur "khakhra" kharidein.

I am not an accomplished cook so I do not how to cook them. The only homemade version I know of is taking day old gujju rotis (which are small and very thin) and heating them on griddle they are crunchy.

But for the real one with the numerous flavours like -
methi
masala
magroli masala
ghee
tomato and kothmir
Mirchi
Jeera

any kirana store stocking gujju items will have them.
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  #3  
Old July 9th, 2002, 09:23 AM
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Angry Re: A gujrati Breakfast called Khakhraa or something sounding like that (Ia m not sure)

Quote:
Originally posted by SlyBoots
somebody please give me the recipe of it .

Thanks
Supari will ya ?
kutte, msn pe reply kyu nahi de raha hai harami
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  #4  
Old July 9th, 2002, 09:31 AM
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Pal trust me ia m not getting any of ur messages .Send them on yahoo ....the id is cblunthammer@yahoo.com

Last edited by SlyBoots; July 9th, 2002 at 09:37 AM.
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  #5  
Old July 9th, 2002, 09:36 AM
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What is basically khakhraa .U mean the day old rotis are called khakhraa and the store wallah's keep them for this delicay only .Or is it that khakhra is something else and incase it is not avaliable in the store then a home made version can be made by day old rotis .

Thodaa detial may bataao kee agar khakhraa nahin haui store may toph kyaa substitue hai as their are no gujju stores in my town
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  #6  
Old July 9th, 2002, 09:53 AM
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making these from scratch is tough..here is the recipe if you can make....

and if you cannot get it... tough luck... Ihave spent so many years here craving for khakhras. In the US we started receiving them in abundance just lately.

Ingredients for Khakhras

1 cup flour
salt to taste
3 tbsp. gheeMethod:


Sieve flour and salt.
Knead a soft pliable dough.
Cover and keep aside for 30 minutes.
Divide portions into 1/3 size of pingpong balls.
Mould into a pattie, roll as thin as possible (wafer thin is good).
Use dry flour for dusting while rolling.
If you are not very fast, spread a clean bedsheet and put each round on it, as you roll.
Finish with all the dough.
Heat griddle and roast each round on it, lightly, on both sides.
Apply some ghee, rubbing two rounds against each other to coat both on one side.
Pile up, and cool for 10 minutes.

To make the khakhras:


Put one semiroasted round on warm griddle.
Use a thick, kitchen towel to press.
On low flame, press and roast, lightly moving it on griddle in a circular motion.
When one side is light golden and specky, flip and repeat for other side.
Repeat with all rounds. Pile onto a cloth as done.
Cool thoroughly before storing in an airtight container.
Serve with peanut chutney (refer index), or any other chutney or masala.
Drizzle a little melted ghee over khakhra, sprinkle chaat masala, or sandwich masala, and serve with tea.
Variation: One may add some masalas, or chillipowder, cuminpowder,etc. to flour while kneading, to Make masala khakhras.

Time saver: Khakhras can be prepared in advance, and stored for weeks ahead. This way you can plan It for quite a few days ahead. One may even use the khakhra roasting machine to make the crisp khakhras, after rotis are Done and semiroasted. It is commercially available in India. Making time: Khakhras: 45 minutes
Makes: 20-24 khakhras
Shelflife: 3 weeks (approx.)

Nutritive value per khakhra
Protein 0.50gm
Fat 0.07gms
Minerals 0.11gms
Fiber 0.07gms
Carbohydrates 2.89gms
Energy 32.9kcal
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  #7  
Old July 9th, 2002, 09:54 AM
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BREAD <=> TOAST

ROTI <=> KHAKRA



got it?
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  #8  
Old July 9th, 2002, 10:03 AM
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thanks a lot Supari .

Why i asked this question was that i recently read in an article on healthy breakfast , that it is very nutritive .
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  #9  
Old July 9th, 2002, 10:08 AM
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Buy it from some stores

It is a tasty and low fat snack.
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  #10  
Old July 9th, 2002, 10:21 AM
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Quote:
Originally posted by Super Girl
making these from scratch is tough..here is the recipe if you can make....

and if you cannot get it... tough luck... Ihave spent so many years here craving for khakhras. In the US we started receiving them in abundance just lately.
But I believe you had them at your brothers house!
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  #11  
Old July 9th, 2002, 10:56 AM
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yeahhhhhhhhhhhhhh...that was so nice!!!!!!!!!

reminded me of Baroda's gheewala khakhra and masalo...

yyyuuuuuuuummmmmmmyyyyyyyyyyy!!!

**slurp slurp**
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  #12  
Old July 9th, 2002, 10:59 AM
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Quote:
Originally posted by Diplomat
BREAD <=> TOAST

ROTI <=> KHAKRA



got it?
Nahin bay. Khaakhra is finer and much better than toasted or dry roti.


Abay Jootay.... joota sambhaal kay baat kar. Anda boil karna aataa nahin hai, Khaakra banaayega???
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  #13  
Old July 9th, 2002, 11:11 AM
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YAar sach sach bataa kee tujhay kaisay pataa chall kee mujjhay andaa ubaalnaa tak nahin aataa .


Anyway jub ghar jaaoongaa toh Mummy say banvaaoongaa . Print out nikaal kay lay jaaonaaga is page kaa .

I really like the breakfast that i get in Pune ie Upma and Poha .In my town nobody has even heard of these delicacies and they are my weakness so when Iread about khakhraa , I was like kee jaroor yeh bhee koi tasty aur paushtik cheez hai .
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  #14  
Old July 9th, 2002, 12:44 PM
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Quote:
Originally posted by Big-G


Nahin bay. Khaakhra is finer and much better than toasted or dry roti.

For one, I was indicating the similiarity to remove any confusion as to what the F is a Khakra.

Secondly, Khakra is much better since it also requires more work. Not as easy as toasting a piece of bread.
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  #15  
Old July 17th, 2002, 12:03 PM
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Anyone have the recipe for Gharadu?

Its also a Gujrati dish. I'm not sure if I spelled it correctly. Its supposed to be like the mexican tamales....

Thanks in advance.
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