Khakhra

Instructions

1. Prepare the dough
   In a large mixing bowl, combine whole wheat flour, besan, salt, turmeric powder, red chili powder, coriander powder, and asafoetida. Mix well. Add oil and rub it into the flour mixture until it resembles breadcrumbs.
2. Add spices and water
   Add cumin seeds, carom seeds, and chopped coriander leaves to the flour mixture. Gradually add warm water, kneading to form a stiff but pliable dough. Cover with a damp cloth and let it rest for 15 minutes.
3. Divide and roll
   Divide the dough into 12 equal portions and shape them into balls. Take one ball, flatten it slightly, and roll it out into a very thin, round disc (about 6-7 inches in diameter) using a rolling pin. Dust with flour as needed to prevent sticking.
4. Partially cook the discs
   Heat a flat pan or tawa over medium heat. Place the rolled disc on the hot pan and cook for about 30 seconds until small bubbles start to appear. Flip and cook for another 30 seconds. Do not cook fully at this stage.
5. Press and cook
   Using a folded cloth or a khakhra press, gently press the partially cooked disc all over while it's still on the pan. This helps in making it crisp. Apply a little oil around the edges and on the surface. Press continuously until the khakhra turns crisp and light brown spots appear.
6. Cook the remaining khakhras
   Repeat the rolling, partial cooking, pressing, and final cooking process for all the remaining dough balls. Stack the prepared khakhras on a plate as they cool down.