Multi Millet Khakhra Chaat

Author Sharmila Oswal (Gud mom Millet Recipes)

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Multi Millet Khakhra Chaat

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Ingredients

• 2 cups millet flour (ragi, jowar, bajra, foxtail)
• 2 tbsp dried kasuri methi
• 1 tbsp white sesame seeds (washed and dried before fagan chaumasa)
• 1/4 tsp turmeric powder
• 1/4 tsp dried red chilli powder
• Salt, to taste
• 2 tsp oil
• Dry flour, for rolling
• 1 cup mixed beans (rajma and lobia), soaked for 4-5 hrs, then boiled and cooled
• 2 tbsp dry mint chutney
• 2 tbsp tamarind chutney
• 1/2 cup whisked curd (plant-based), warmed
• 1 tsp prepared pani puri masala
• 1/2 tsp dried red chilli powder
• Salt to taste
• Boondi/Sev bhujia for topping

Instructions

1. Mix together all the ingredients and knead a semi-soft dough using water.
2. Divide the dough into 16 portions and roll out each thinly using dry flour.
3. Heat a non-stick tawa and cook the khakhras on a medium-low flame while pressing with a khakhra press or muslin cloth until light brown from both sides and crisp.
4. Cool and store in an airtight container or serve as khakhra chaat.

For the chaat:

1. Mash the beans coarsely.
2. Mix together beans, dry mint chutney, and the spices.
3. Break the khakras into pieces and assemble in a plate, add the beans mix, followed by tamarind chutney, whisked curd, some red dried chilli powder, salt, and boondi/sev.
4. Alternatively, you can make this like a khakhra pizza by simply assembling it all on top of the khakhra as it is.
5. Serve immediately and enjoy!!

Disclaimer: Some or all allergens may not be listed

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