Khakhra Sandwich
Introduction: Khakhra Sandwich
Hi everybody,
It's been almost a month from my last instructable, pretty tight schedule. But seeing Sandwich topic, I decided definitely I'm making something for this. Coz I like sandwich very much. Conventional sandwich are made with bread as base like white, wheat or even multi grain with ennumber of fillings that can be imagined. This time I wanted to try something different more like crunchy yet fulfilling its purpose as sandwich. Thus how I ended up making Khakhra sandwich.
Little introduction about khakhra, its a thin cracker common in Gujarati cuisines. Delicious, wholegrain, almost fat free and protein rich and meet the crunchy needs
Step 1: Ingredients
Khakhra base
1) Wheat flour - 1/2 cup
2) Rice flour - 2 tsp
3) Besan / chickpea flour - 2 tsp
4) Red Chilli powder - 1/2 tsp
5) Asafoetida - pinch
6) Turmeric powder - 1/4 tsp
7) Chat masala powder - 1/2 tsp (optional)
8) Milk - 50 ml
Sweet chutney / Tamarind chutney / Sweet spread
1) Tamarind - 10g
2) Saunf - 1/2 tsp
3) Jaggery - 1/2 cup
Green chutney / spicy spread
1) Mint leaves - 1 cup
2) Coriander leaves / cilantro - 1/2 cup
3) Cumin powder - 1 tsp
4) Red chilli powder - 1 tsp
5) Salt - as required
6) Green chilli - 2 Nos (big)
7) Ginger - 1 inch
8) lemon juice - 1 tsp
Filling / Veggie feast
1) Cucumber
2) Tomato
3) Onion
4) Black Olives
5) Jalapeno
Step 2: Green Chutney / Spicy Spread
Add mint leaves, coriander leaves and rest of the ingredients and little water and blend well. Let it be thick paste. Your spicy spread is ready
Step 3: Tamarind Water
Soak the tamarind in warm water let it sit for 20 - 30 mins, meanwhile make the spicy spread, once that ready, your tamarind would have soaked well, hand mix it and extract the tamarind pulp by adding water, I almost added 200 ml water for 10g tamarind.
Step 4: Sweet Part
Add very less oil in hot pan, add the saunf followed by tamarind pulp and add smashed jaggery. You can add sugar / mineral sugar also, but jaggery gives little different taste which I like. If you are adding white sugar add almost equal quantity but less than jaggery
Step 5: Watery to Sticky
Let it boil for 15 - 20 mins, every once a while stir with spatula. Soon these bubbles will slow down and turn it into paste / jam like consistency
Step 6: Both Spreads / Chutney Ready
For green, you have to boil or heat anything. 0
Just add everything and blend well adding mint leaves gives a good smell
sweet chutney will turn from brownish to cherry red in colour. gives a tangy sweet flavour.
Step 7: Healthy Ingredients
Add wheat flour, rice flour, besan / chick pea flour , add rest of ingredients and mix well with spatula. Now slowly add milk little by little and do the kneading. Don't add water. Add enough milk so it till to dough but not spongy and wet.
Step 8: Dough Ready
knead little bit, dough will stay intact. Take mini balls and roll them
Step 9: Roll With a Roller
Apply oil on the surface, take a mini ball and roll it with roller as thin as possible, but spread evenly. My dough yielded about 10 cm dia - 6 pieces and 2 mini pieces.
Cut the outer using shape cutter or any vessel just press and release.
Round khakhra are ready
Step 10: Almost Done
Apply little oil in the hot pan, put the pieces let it stay about 30 seconds, flip it. Once flipped press the khakhra using a cloth firmly so it doesn't bubble up. Even though its not being oil fried, wheat items tend to bubble up beautifully (Roti / chapati) they will be soft and tearable. But we want crunchy here, so we are adding pressure in making the surface even as well as to suppress rising bubbles. Flip it again and do it. More a thin layer rolled out more crunchy it is. 702