Crispy, whole-wheat khakhras infused with moong dal offer the ultimate crunch to pair with evening tea. They are low in fat, high in complex carbohydrates, and provide a steady release of energy without the digestive heaviness of deep-fried mathris.
Ingredients
1/4 cup yellow moong dal
3/4 cup whole wheat flour
2 tsp coconut oil
2 tbsp finely chopped coriander leaves
1/2 tbsp sesame seeds
1 tsp ginger-green chili paste
3/4 tbsp lemon juice
1/4 tsp turmeric pdr
salt to taste
whole wheat atta for rolling
1 1/2 tsp oil
Preparations
To make moong dal khakhra, soak the yellow moong dal in enough water for 30 minutes. Drain well.
Put the soaked yellow moong dal in a mixer and blend to a coarse paste without using water.
Transfer the paste into a deep bowl, add whole wheat flour, oil. Coriander, sesame seeds, ginger green chilli paste, lemon juice, haldi and salt.
Knead into a semi-stiff dough gradually adding 1 to 2 tbsp of water.
Cover the dough with a damp muslin cloth and keep aside for 10 minutes.
Divide the dough into 4 equal portions.
Roll a portion of the dough into a 175 mm. (7”) diameter thin circle using a little whole wheat flour for rolling.
Cut into 7 equal circles using a cookie cutter or vati of approx. 50 mm. (2”) diameter in size.
Repeat with the other 3 dough balls to make more circles. Note that each time you use the cookie cutter you will get some left over dough which we roll again and make more papadi.
Total mini moong dal khakhras dough circles we get are 43.
Heat a non-stick tava (griddle) and grease it using ¼ tsp of oil.
Place 12 circles on the tava. We used a 10 inch non stick tava.
Cook while pressing them using folded muslin cloth or khakhra press, till they turn crisp and golden brown in colour from both the sides.