Khakhra – How to eat, Calories, Making Machine, Chaat recipe
The thin crunchy TrekBite was originally prepared using dry Phulkas (soft bread prepared with ghee) that comes in a lot of flavors and is a favorite for many children. They can be easily prepared in every household that is a little skilled when it comes to the Indian bread of Gujarat.
Names
| Place | Name |
|---|---|
| Most parts of India | Khakhra |
| Gujarat | Khakhra |
| Rest of the World | Khakhra |
Origin
Jain Customs
In the Jain customs, apart from vegetable restrictions, there is a restriction where stale food is not consumed. How to follow this during a long journey?
remove water
To enhance the life of Rotis, water in the Rotis and Phulkas was taken out. This increased the shelf life of Indian wheat Bread.
Enhanced the Taste
It not only served the purpose of increasing the shelf life but also enhanced the taste and crispy nature.
Khakhra Travelled
Khakhra traveled throughout the country with travelers to become a national favorite with different flavors.
Regions
Ingredients
Variations
Shelf Life
Up to about 6 months
Portion
The lightest TrekBite and the healthiest is the classic Khakhra which is just dehydrated without any flavor apart from salt. However, people who are looking out for gluten-free should consider a different one. You can have about three of them during your trek.
Sides (how to Eat Khakhra?)
- Pickles
- Jeeraru
- Ketchup
- Hummus
- Chutney
Nutrition
| Calories | 43 | Sodium | 27mg |
| Total Fat | 2.3g | Potassium | 104mg |
| Saturated | 0g | Total Carbs | 5g |
| Polyunsaturated | 0g | Dietary Fiber | 1g |
| Monounsaturated | 0g | Phosphorous | 28.8g |
| Magnesium | 12.5mg | Protein | 1g |
| Cholesterol | 0mg | Calcium | 3% |
| Vitamin A | 1% | Vitamin B3 | 3% |
| Vitamin C | 1% | Vitamin E | 1% |
Benefits
Making Machine
The preparation of Khakhras has been made easy by the intervention of machines. But, the classic Khakhra that was discovered 800 years ago is still believed to be the best when it comes to taste and health.
The machine converts dough into Khakhras by following the below steps:
- The dough is split into balls
- The balls are passed under a pressing machine where it forms a crude circle
- The crude circles are trimmed to take good circular shapes
- The mildly heated dough comes out
- The mildly heated dough is pressed at low flame to lose its water content and becomes crispy Khakhra
Please watch the below video to get to the process better.
Gallery
