Crispy Pearl Millet Khakhra

Khakhra is one of those foods that sits between a cracker and a flatbread, and it has been a staple in Gujarati kitchens for generations. Most families make a big batch at a time, because the dough is quick and the cooked khakhras keep for a good while in a tin. This version swaps most of the usual wheat for bajra, or pearl millet, which gives the crackers a deeper, nuttier flavour and a slightly grainy bite. A small amount of whole wheat flour is still in there to help the dough hold together when you roll it out.

A food fact worth knowing: pearl millet is a hardy grain that grows well in dry, hot places where other cereals struggle. It has been eaten for a very long time in parts of India and Africa, and it is naturally gluten free. Your flour blend here still has wheat in it, so keep that in mind if you are cooking for someone who avoids gluten.

The one tip I would give you is patience with the flame. It is very tempting to crank the tava up so the khakhras colour quickly, but they will brown on the outside and stay chewy in the middle. Keep the heat low and press firmly with a khakhra press or a folded muslin cloth while the second side cooks. You are waiting for the crackly feel and the little golden spots, and that takes a few minutes per cracker. Let them cool flat on a rack before you store them, because a warm khakhra trapped in a container turns soft.

To serve, I like them with a cup of chai in the afternoon, or alongside a bowl of plain dal and some cucumber on the side. They also make a handy snack to pack for a long journey, since they do not crumble the way a biscuit does. If you want something to have with them that is closer to a full meal, a bowl of Dal Dhokli with Fenugreek and Soy turns them into a proper lunch, and a pile of Onion and Karela Sabzi gives you something bitter and savoury next to the crunch.

Leftovers are easy to reuse. Crush any broken pieces into a rough powder and sprinkle it over plain yoghurt or a bowl of cooked vegetables for some texture. Stored in an airtight tin away from steam, they stay crisp for several days, so there is no rush to finish the batch.