Directions

• First in a broad plate, take all Khakhra pieces. I have used leftover (broken) khakhra pieces. It’s mixed variety – plain khakhra, methi khakhra, masala khakhra etc. Use what ever is available.
• Crush khakhra with hands. Make is as fine as possible.
• One can use mixer grinder too, but make sure we don’t need want powder texture. I personally prefer with hands . It takes little more time , but a perfect coarse texture it gives.
• Roast 5 to 6 Papad on medium flame (or in microwave).
• Crush papad too like Khakhra .
• In a kadai, heat oil +ghee.
• Once hot, add few curry leaves and sesame seeds. Roast for few seconds .
• Add asafoetida .. Add crushed Khakhra. Cook on slow flame till it’s perfect super crispy.
• Add salt. (Khakhra and Papad both already have salt , so add accordingly)
• Also add cumin powder, amchur powder or chaat masala, red chilli powder , and sugar.
• Sugar is optional but I love that slightly sweet taste.
• Add crushed Papad and mix well. Roast for couple of minutes more .
• Crispy, Tasty Khakhra Papad Choori is ready.
• Serve as a tea time snack or as a side dish to any meal .
• Store in an airtight container upto a month.

• I have used mixed variety of khakhra, one can use which one is available.
• Fried peanuts, roasted gram dal and Masala Sev can be added too.
• Fried Papad can be used too.
• Quantity of Papad is depends of your preference. Papad is not healthy so avoid using more..