Dill Khakhra with Aachari Dip

Preparation Time: 10 mins
Cooking Time: 30 mins
Makes 6 khakhras
Ingredients
For The Dill Khakhras

• 1/2 cup whole wheat flour (gehun ka atta)
• 1 tbsp finely chopped dill leaves
• 1/2 tsp ginger-green chilli paste
• salt to taste
• whole wheat flour (gehun ka atta) for rolling

For The Achaari Dip

• 1/2 tsp oil
• 1/4 tsp fenugreek (methi) seeds
• 1/4 tsp mustard seeds ( rai / sarson)
• 1/2 tsp cumin seeds (jeera)
• 1/2 tsp fennel seeds (saunf)
• 1/4 tsp nigella seeds (kalonji)
• a pinch of asafoetida (hing)
• 3/4 cup whisked hung low-fat curds
• 1/4 cup chopped coriander (dhania)
• 1/2 tsp finely chopped green chillies
• salt to taste
• sugar to taste

Method
For the khakhras

1. Combine all the ingredients and knead into a firm dough using enough water. Keep aside for 10 to 15 minutes
2. Knead again till smooth and divide the dough into 6 equal portions.
3. Roll out a portion of the dough into a 100 mm. (4”) diameter thin circle, using a little wheat flour for rolling.
4. Cook it on a tava (griddle), over a low flame pressing each side with a muslin cloth till brown spots appear on both the sides and the khakhra becomes crisp.
5. Repeat with the remaining dough portions to make 5 more khakhras.
6. Cool and keep aside.

For the achaari dip

1. Heat the oil in a small non-stick pan, add the fenugreek seeds, mustard seeds, cumin seeds, fennel seeds and onion seeds.
2. When the seeds crackle, add the asafoetida and sauté on a medium flame for a few seconds.
3. Remove from the flame and keep aside to cool.
4. Combine the roasted spices, coriander, green chillies, salt and sugar and blend in a mixer to a fine paste using little water.
5. Pour it into a bowl, add the curds and whisk well.
6. Keep refrigerated for at least 1 hour.