CRISPY KAKRA

INGREDIENTS:

1.Wheat flour 1 cup

2.Cumin seeds / Ajwain (caromseeds) 2 teaspoons

3. Salt a little

4. Turmeric powder a pinch

5. Chilly powder 1/2 teaspoon

6. Ghee 1 teaspoon

7.Water as required to make a dough

PROCESS:

1. The dough made for kakra should be in the consistency of the dough that we make for

poori. that is it must be dry and rough.

2. Add the wheat flour, salt, cumin seeds,turmeric,chilly powder and water and make a

rough dough.

3. Knead the dough for atleast 10 minutes.

4. Let it soak for a minimum of 30 min.

5. Now spread the dough as thin as possible.The thinner the crispier. Hence it must be

Super thin. Get the help of a little ghee to make it.

6. Heat the non stick pan and put this thin spread on it.

7. Make sure it does not raise as chapathi. Keep pressing the dough that is on the tava with

the help of a cloth or presser.

8. Turn it and do the same. After 3 to 4 min slowly it ll give a slight brown colour.

9. Now take the kakra from the pan and keep it on a dry plate. After it becomes cool it ll be crispier kakra. Keep it in airtight container.

VARIATIONS:

1. Instead of Cumin seeds , Ajwain /Carom seeds can be used.

2. Garam masala can also be used instead of any seeds.