Mangroli Khakhra

Knead medium dough by adding salt, turmeric powder, asafoetida, cumin seeds, black pepper & oil in wheat flour

Divide dough in equal parts. Take one part roll little, apply oil & sprinkle rice flour evenly on it.

Now cover from all sides to centre, seal and make proper ball & roll it again. This khakhra should be roll little thick then regular khakhra.

Heat the skillet, cook khakhra from both sides on slow flame by adding ghee & with the help of wooden press.

Once it cools down,store it in air tight container.