Protein Khakhra

Crispy, roasted, snacky, and very dangerous around chai time, khakhra is already a Gujarati pantry hero. Add 1 scoop of Protein Shakti, and your everyday khakhra gets a plant-based protein upgrade without losing that classic crunch 🌾✨

Protein Shakti is made with pea isolate + peanut protein powder, is vegan, gluten-free, heat stable, and each 20 g scoop gives 12.2 g protein.

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Ingredients

Whole wheat flour: 1 cup
Protein Shakti: 1 scoop, 20 g
Besan: 2 tbsp, optional for extra nuttiness
Oil: 1 tbsp
Salt: as per taste
Turmeric powder: ¼ tsp
Red chilli powder: ½ tsp
Ajwain: ¼ tsp
Sesame seeds: 1 tsp, optional
Kasuri methi: 1 tsp, optional
Water: as needed to knead

Optional flavour add-ons:

Jeera powder: ½ tsp
Black pepper: ¼ tsp
Garlic powder: ¼ tsp
Methi powder: a pinch

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Step-by-Step Directions

Step 1: Mix the Dry Ingredients

In a large bowl, add whole wheat flour, Protein Shakti, besan, salt, turmeric powder, red chilli powder, ajwain, sesame seeds, and kasuri methi.

Mix everything well so the Protein Shakti spreads evenly through the flour.

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Step 2: Add Oil

Add 1 tbsp oil to the dry mixture.

Rub the oil into the flour using your fingers until the mixture feels slightly crumbly.

This helps the khakhra become crisp while roasting.

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Step 3: Knead the Dough

Add water little by little and knead into a firm dough.

Do not make the dough too soft. Khakhra needs a slightly tight dough so it rolls thin and roasts crisp.

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Step 4: Rest the Dough

Cover the dough and let it rest for 10–15 minutes.

This helps the flour and Protein Shakti hydrate properly, making the dough easier to roll.

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Step 5: Divide into Small Balls

Divide the dough into small equal portions.

Each dough ball should be slightly smaller than a regular roti dough ball, because khakhra needs to be rolled very thin.

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Step 6: Roll Thin Khakhras

Dust lightly with flour and roll each portion into a thin circle.

The thinner you roll, the crispier the khakhra will be.

Try to keep the thickness even from center to edge.

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Step 7: Half-Cook Like Roti

Heat a tawa on low to medium flame.

Place the rolled khakhra on the tawa and cook lightly on both sides until small spots appear.

Do not fully roast it yet.

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Step 8: Roast Until Crisp

Lower the flame.

Using a clean cloth, spatula, or khakhra press, gently press and rotate the khakhra while roasting.

Keep flipping and pressing until it turns crisp and golden brown.

Protein-added dough may brown slightly faster, so roast on low flame for even crispness.

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Step 9: Cool Completely

Place the roasted khakhra on a wire rack or plate and let it cool fully.

It will become crispier as it cools.

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Step 10: Store in an Airtight Box

Once completely cool, store the khakhras in an airtight container.

Serve with chai, curd, pickle, chutney, or as a light protein-rich snack.

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Recipe Notes

Protein Shakti has a mild nutty taste because it contains peanut protein, which works beautifully in Gujarati-style masala khakhra.

Since Protein Shakti is heat stable, it can be mixed directly into the dough before roasting.

For the best texture, keep the dough firm, roll the khakhra thin, and roast patiently on low flame. Khakhra rewards patience like a tiny crispy investment scheme 📈

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Protein Comparison

Approximate protein comparison for one batch:

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Protein Boost Summary

A normal khakhra batch made with 1 cup whole wheat flour gives roughly 13 g protein.

By adding 1 scoop of Protein Shakti, the same batch gives around 25.2 g protein.

That means your homemade Gujarati khakhra gets almost 2x more protein with one simple scoop. 🌿💪