Dill Khakhra with Aachari Dip

Preparation :10 mins
Cook :30 mins
Total Time :40 mins
Servings :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 (makes 1 Cup)
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
For the khakhrasCombine all the ingredients and knead into a firm dough using enough water. Keep aside for 10 to 15 minutesKnead again till smooth and divide the dough into 6 equal portions.Roll out a portion of the dough into a 100 mm. (4”) diameter thin circle, using a little wheat flour for rolling.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.Repeat with the remaining dough portions to make 5 more khakhras.Cool and keep aside.
For the achaari dip
For the achaari dipHeat the oil in a small non-stick pan, add the fenugreek seeds, mustard seeds, cumin seeds, fennel seeds and onion seeds.When the seeds crackle, add the asafoetida and sauté on a medium flame for a few seconds.Remove from the flame and keep aside to cool.Combine the roasted spices, coriander, green chillies, salt and sugar and blend in a mixer to a fine paste using little water.Pour it into a bowl, add the curds and whisk well.Keep refrigerated for at least 1 hour.
How to serve
How to serveServe the dill khakhras with chilled aachari dip.