Nachni Coriander Khakhra Recipe (Ragi Khakhra With Kothmir)

Ingredients

• 1/2 cup ragi (nachni, red millet) flour
• 1/4 cup finely chopped coriander (dhania)
• 1/2 cup whole wheat flour (gehun ka atta)
• 2 tbsp low fat curds (dahi)
• 1 tsp ginger-green chilli paste
• 1 tsp garlic (lehsun) paste
• 1/2 tsp sugar
• 1 tsp oil
• 1/2 tsp cumin seeds (jeera)
• 1/4 tsp haldi powder (turmeric powder)
• salt (namak) to taste
• whole wheat flour (gehun ka atta) for rolling

Steps

1. To make nachni coriander khakhra, combine all the ingredients in a deep bowl and knead into a soft dough using enough water.
2. Divide the dough into 16 equal portions and keep aside.
3. Roll out each portion of the dough into a 100 mm. (4") diameter thin circle using whole wheat flour for rolling.
4. Heat a non-stick tava (griddle) and cook each khakhra on a slow to medium flame till pink spots appear on both the sides.
5. Continue cooking the khakhra on a slow to medium flame, while pressing with a folded muslin cloth, till it turns crisp and brown from both the sides.
6. Cool the nachni coriander khakhra completely and store in an air-tight container.