It is often said, Khakhra and Gujjus go together 😋😉 Before the machine made khakhras in all their modern flavours invaded our lives the sight you see here was way to begin the day for numerous Gujarati families. It still is for people who appreciate traditional flavours and methods. These are few types of hand rolled and slow roasted Khakhras my good old Khakkhra lady makes. Will try naming them Bajri khakhra, Moth, Moong, Pure Ghee, fresh Methi, Masala, Jeera Mari, Mangroli( petit layered ones), Methiya (achar) Masala, Moth Dal (sweeter) kothmir marcha …. khakhra are usually served with podis or dry chutneys. Daliya Chutney, Shing chutney, Jeeralu, Methi no masalo, Raita Marcha( green chillies in split mustard) and ghee are what you see here. All these mixes are loaded with goodness of healing spices, nuts and seeds. Isn’t this a wonderful way to begin our day….slide through to see how thin they roll these khakhra. In this era of industrially produced foods, Hand rolled khakhra is an under appreciated craft. A craft that is losing its relevance in modern times. Trust me, if you have tasted a well made hand rolled khakhra you will refuse to settle for anything less
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