jowar khakhra recipe | jowar til khakhra | jowar sesame khakhra | khakhra in khakhra maker |

by Tarla Dalal

add to my cookbook add to shopping list

4/5 stars 100% LIKED IT 1 REVIEW ALL GOOD

ज्वार खाखरा रेसिपी | ज्वार तिल खाखरा | हेल्दी स्नैक्स | शाम का नाश्ता - हिन्दी में पढ़ें (Jowar Khakhra in Hindi)

Added to 13 cookbooks This recipe has been viewed 53734 times

jowar khakhra | jowar til khakhra | jowar sesame khakhra | khakhra in khakhra maker | with 19 Amazing images.

Homemade khakhras are much, much more tempting that the store-bought ones. Just the aroma of these mildly spiced Jowar Khakhra cooking on a tava or khakra maker is enough to draw each member of your family to the kitchen.

Jowar Khakhra in Khakhra Maker takes around 3 to 4 minutes, while Jowar Khakhra on Tava takes around 7 to 8 minutes. You can make your choice of cooking method. It’s all the magic of slow cooking, which enhances the flavour of the flour and the spices added to it, while also lending the perfect texture.

Jowar sesame khakhra on tava is healthier than plain wheat khakhra, and also more aromatic. Jowar flour and sesame seeds both lend iron to this recipe. Include them in your diet to raise your hemoglobin levels and kick off anemia.

These khakhras can be had crisp off the stove, or stored for later use.Jowar khakhra in Khakhra Maker is also a great option to carry along on a long train journey.

Enjoy jowar khakhra | jowar til khakhra | jowar sesame khakhra | khakhra in khakhra maker | with step by step photos

Add your private note

Jowar Khakhra recipe - How to make Jowar Khakhra

Tags

Preparation Time: 2 mins Cooking Time: 58 mins Total Time: 601 hours 8Makes 8 khakhras (20 khakhra )
Show me for khakhras

Ingredients

Ingredients For Jowar Khakhra On Tava
1 cup jowar (white millet) flour
1/4 cup sesame seeds (til)
2 tsp oil
1 1/2 tsp ginger-green chilli paste
1 tsp garlic (lehsun) paste
salt to taste
jowar (white millet) flour for rolling
8 tsp ghee for cooking

Ingredients For Jowar Khakhra In Khakhra Maker
1 cup jowar (white millet) flour
1/4 cup sesame seeds (til)
2 tsp oil
1 1/2 tsp ginger-green chilli paste
1 tsp garlic (lehsun) paste
salt to taste

Method

To make jowar khakhra on tava

For jowar khakhra on tava, combine all the ingredients in a deep bowl and knead into a soft dough using enough water.
Divide the dough into 8 equal portions.
Flatten a portion of the dough in between your palms (upto 2” in diameter), roll it into 100 mm. (4") in diameter with the help of jowar flour. Place it on a hot non-stick tava (griddle). Allow the khakhra to cook on a medium flame for 1 minute.
Flip the khakhra and cook on another side on a medium flame for 1 minute.
Lower the flame and apply ½ tsp ghee on each side. Keep pressing the khakhra with a ‘khakhra press’ continuously while flipping it every 30 seconds hereafter, till the khakhra turns crisp and golden brown in colour from both the sides. It would take approx. 5 to 6 minutes at this stage.
Repeat steps 3 to 5 to make 7 more jowar khakhras.
Cool completely jowar khakhra on tava and store in an air-tight container. They stay fresh upto a week.

To make jowar khakhra in khakhra maker

For jowar khakhra in khakhra maker, combine all the ingredients in a deep bowl and knead into a soft dough using enough water.
Divide the dough into 8 equal portions.
Flatten a portion of the dough in between your palms (upto 2” in diameter) and place it in the centre of a pre-hated khakhra maker.
Close the lid of the khakhra maker and cook for 1 minute. Do not lock the lid of the khakhra maker, else the khakhra might break.
Open the lid, flip the khakhra and cook on another side for 30 seconds.
Keep opening the lid and flipping the khakhra every 20 seconds hereafter, till the khakhra turns crisp and golden brown in colour from both the sides. It would take approx. 2 to 2½ minutes at this stage.
Repeat steps 3 to 5 to make 7 more jowar khakhras.
Cool jowar khakhra in khakhra maker completely and store in an air-tight container. They stay fresh upto a week.

Jowar Khakhra recipe with step by step photos

If you like Jowar Khakhra

If you like jowar khakhra | jowar til khakhra | jowar sesame khakhra | khakhra in khakhra maker |, also try other healthy khakhra like

How Healthy are Jowar Khakhra?

This jowar khakhra | jowar til khakhra | jowar sesame khakhra | khakhra in khakhra maker is a healthy jar snack, which you can look upon whenever hunger strikes you. Jowar and Sesame seeds both are a good source of iron - a nutrient that is required to maintain hemoglobin levels which is turn ensures a good supply of oxygen and nutrients to all cells of the body. A good level of hemoglobin helps to prevent anemia. Spend some time to make this nourishing snack and welcome health for yourself and your family, even kids are sure to love these khakhras. Serve them as it is or with a healthy dip of your choice.

Jowar Khakhra on Tava

For Jowar Khakhra on Tava first you need to knead a dough. For that take jowar flour in a bowl. Use fresh jowar flour for best results.
Add sesame seeds to the flour. The proportion of jowar flour to sesame seeds should be 4:1. Sesame seeds, also called as til, are a rich source of calcium.
Add some oil to it.

Add ginger-green chilli paste for spicy touch. This small quantity of paste truly perks up the flavour of the Jowar Til Khakhra. Also prefer the paste over finely chopped ginger and green chillies.
Add some garlic paste as well. This gives a nice garlicky flavours to the khakhra. Jains can avoid the addition of this paste.
Finally add some salt for taste.
Mix all the ingredients for Jowar Khakhra on Tava very well using your fingertips. This helps in uniform mixing of the spice powders.
Add little water gradually for kneading the dough.

Knead into a soft dough. Do not keep the dough at this stage. The salt in it may render the dough to become extremely soft.
Immediately divide the dough of Jowar Khakhra with Til into 8 equal portions.
Heat a non-stick tava on a medium flame. This may take around 1 to 2 minutes.
Meanwhile take a portion of the dough and roll it well in between your palms to smoothen it. Then gently press it to form a flat circle of 2” diameter.
Place it on a rolling board and sprinkle some jowar flour on it.

Roll it into a 4” diameter circle.
Place it on the hot non-stick tava and allow it to cook on a medium flame for 1 minute.
Flip it and cook on another side on a medium flame for 1 minute as well.
Lower the flame and apply ½ tsp ghee on each side.
Keep pressing the khakhra with a ‘khakhra press’ continuously while flipping it every 30 seconds hereafter, till the khakhra turns crisp and golden brown in colour from both the sides. It would take approx. 5 to 6 minutes at this stage.

Allow Jowar Khakhra on Tava to cool completely.
Serve Jowar Khakhra on Tava after cooling or store them in an air-tight container. They remain fresh upto a week.

Jowar Khakhra in Khakhra Maker

For Jowar Khakhra in Kahkhra Maker first you need to knead a dough. For that take jowar flour in a bowl. Use fresh jowar flour for best results.
Add sesame seeds to the flour. The proportion of jowar flour to sesame seeds should be 4:1. Sesame seeds, also called as til, are a rich source of calcium.
Add some oil to it.

Add ginger-green chilli paste for spicy touch. This small quantity of paste truly perks up the flavour of the Jowar Til Khakhra. Also prefer the paste over finely chopped ginger and green chillies.
Add some garlic paste as well. This gives a nice garlicky flavours to the khakhra. Jains can avoid the addition of this paste.
Finally add some salt for taste.
Mix all the ingredients for Jowar Khakhra with Til very well using your fingertips. This helps in uniform mixing of the spice powders.
Add little water gradually for kneading the dough.

Knead into a soft dough. Do not keep the dough at this stage. The salt in it may render the dough to become extremely soft.
Immediately divide the dough of Jowar Khakhra into 8 equal portions.
Meanwhile also pre-heat a khakhra maker. This may take around 2 to 3 minutes.
Take a portion of the dough and roll it well in between your palms to smoothen it. Then gently press it to form a flat circle of 2” diameter. Ensure that it is uniformly pressed, so it cooks also uniformly.
Place it in the centre of the pre-heated khakhra maker. There is no need to roll the dough. It gets rolled in the khakhra press itself.

Close the lid of the khakhra maker while applying just enough pressure on the lid. Do not lock the lid of the khakhra maker, else the khakhra will break inside. You will get a 4” diameter khakhra eventually. Allow it to cook for about 1 minute.
Flip it over, close the lid and again let it cook for 30 seconds without locking the khakhra maker. This time apply a little extra pressure so that the khakhra flattens a little more.
Keep flipping the Jowar Khakhra with Til every 20 seconds. Repeat this procedure till the khakhra gets uniformly cooked from both sides. This is how the khakhra looks after cooking completely - golden browns in colour from both the sides. It would take approx. 2 to 2½ minutes at this stage.
Allow Jowar Khakhra in Khakhra Maker to cool completely.
Serve Jowar Khakhra in Khakhra Maker after cooling or store them in an air-tight container. They remain fresh upto a week.

Masala Khakhra

Aside from Jowar Khakhra recipe see our other varaitions of khakhra recipes. Try Masala Khakhra recipe. See detailed recipe of Masala Khakhra

Ingredients for masala khakhra
1/2 cup whole wheat flour (gehun ka atta)
1 tsp besan (bengal gram flour)
1/2 tsp cumin seeds (jeera)
1/2 tsp chilli powder
a pinch of turmeric powder (haldi)
a pinch of asafoetida (hing)
2 1/2 tbsp low- fat milk
1 tsp oil
salt to taste
whole wheat flour (gehun ka atta) for rolling

Method for masala khakhra
1. Combine all the ingredients and knead into a soft dough without using any water.
2. Divide the dough into 4 equal portions and roll out each portion into a very thin round of 175 mm. (7") diameter using a little whole wheat flour for rolling.
3. Heat a non-stick tava (griddle) and cook each khakhra on a slow flame till pink spots appear on both the sides.
4. Continue cooking the khakhra on a slow flame, while pressing with a folded muslin cloth, till it turns crisp and brown from both the sides.
5. Cool masala khakhra and store in an air-tight container.

Mini Nachni and Bajra Khakhra

Aside from Jowar Khakhra recipe see our other varaitions of khakhra recipes. Try Mini Nachni and Bajra Khakhra recipe. See detailed recipe of Mini Nachni and Bajra Khakhra

Ingredients for Mini Nachni and Bajra Khakhra
1/4 cup bajra (black millet) flour 1/4 cup ragi (nachni / red millet) flour
2 tbsp whole wheat flour (gehun ka atta)
1/2 tsp ginger-garlic (adrak-lehsun) paste
1/4 tsp finely chopped green chillies
1 tsp sesame seeds (til)
1/4 tsp turmeric powder (haldi)
1 tsp oil
salt and to taste
whole wheat flour (gehun ka atta) for rolling

Method for Mini Nachni and Bajra Khakhra
1. Combine all the ingredients in a deep bowl and knead into a firm dough using warm water.
2. Divide the dough into 7 equal portions.
3. Roll out a portion of the dough into a 125 mm. (5") diameter thin circle, using a little whole wheat flour for rolling.
4. Heat a non-stick tava (griddle) and place a roti on it and cook on both sides for a few seconds.
5. Cook on a slow flame until crisp using little pressure with help of a khakhra press.
6. Repeat steps 3 to 5 to make 6 more khakhras.
7. Allow them to cool completely and store in an air-tight container. Use as required.

Rajgira Buckwheat Brown Rice Flour Khakhra

Aside from Jowar Khakhra recipe see our other varaitions of khakhra recipes. Try Rajgira Buckwheat Brown Rice Flour Khakhra recipe. See detailed recipe of Rajgira Buckwheat Brown Rice Flour Khakhra.

Ingredients for Rajgira Buckwheat Brown Rice Flour Khakhra
1/2 cup rajgira (amaranth) flour
1/2 cup buckwheat (kuttu or kutti no daro) flour
1/2 cup brown rice flour
1 cup chopped green chawli (amaranth) leaves
2 tbsp flax seeds
1 tsp sesame seeds (til)
1 tsp ginger-green chilli paste
2 tbsp oil
salt to taste
brown rice flour for rolling
5 tsp ghee for cooking

Method for Rajgira Buckwheat Brown Rice Flour Khakhra
1. Combine all the ingredients in a deep bowl and knead into a semi-soft dough using enough water.
2. Divide the dough into 20 equal portions.
3. Roll a portion of the dough into a 150 mm. (6") diameter thin circle using a little brown rice flour for rolling.
4. Heat a non-stick tava (griddle) and cook the khakhra on a slow flame till pink spots appear on both the sides.
5. Continue cooking the khakhra on a slow flame using ¼ tsp ghee while pressing with a khakhra press or a folded muslin cloth, till it turns crisp and golden brown spots appear on both the sides.
6. Cool and serve or store in an air-tight container. Use as required.