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  • Writer's pictureVaishali A. Patel


Updated: May 3, 2021

No matter how westernized one becomes, if you hail from a Gujarati lineage chances are you know what gathiya, khakharaa, Fafada, Chevdo is. You may call it hot spicy mix, snacks, munchies but you know what I am talking about. These are Gujarati snacks eaten in most gujarati households made of variety of fried Besan(gram flour) or wheat flour treats with peanuts, coconut, potatoes, raisins and other spices. 

Most gujarati snacks sound like you are about to attack someone…..

gathiya, khakhara, fafadaa, chevdo…and they are delicious! Gram flour or chickpea flour is used in making most of these. Besan flour delivers a boost of iron, magnesium and phosphorus. Well known for its role carrying oxygen, iron also functions as an antioxidant and it’s needed for the production of collagen. Besan flour doesn’t contain gluten, so it makes a good substitute for wheat flour in gluten-free diets. Besan has lesser calories than whole wheat flour. Being nutritionally dense they promote weight loss. The benefits of eating this high protein, high fiber grain are many however we deep fry the heck out of all the nutrients. These days many Gujarati folks bake them or roast them on stove top as an alternative to frying.

My personal favorite a warm cup of chai and methi na khakharaa

(flat chapati almost paper thin made with fenugreek). This one is not fried, its baked. Here is a recipe from Tarla Dalal on how to make Methi na khakhra.

Whole Wheat Methi Khakra recipe – How to make Whole Wheat Methi Khakra

Preparation Time: 10 mins Cooking Time: 45 mins

Makes 16 khakharas. Show me for khakharas.


2 cups whole wheat flour (gehun ka atta) 3/4 cup chopped fenugreek (methi) leaves 1 tbsp sesame seeds (til) 1/4 tsp turmeric powder (haldi) 1/4 tsp chilli powder salt to taste 2 tsp oil whole wheat flour (gehun ka atta) for rolling


1. Combine all the ingredients in a deep bowl and knead into a semi-seft dough using enough water. 2. Divide the dough into 16 equal portions. 3. Roll out a portion of the dough into a 175 mm. (7″) diameter thin circle, using a little whole wheat flour for rolling. 4. Heat a concave non-stick tava (griddle) and cook the khakhara on a slow flame till pink spots appear on both the sides. 5. Continue cooking the khakhra on a slow flame, while pressing with a khakhara press or a folded muslin cloth, till it turns crisp and golden brown spots appear on both the sides. 6. Cool and serve or store in an air-tight container.

Do you have favorite Gujarati Snacks? Comment yours below.

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