Shop khakhra usually keeps because something was added to it. Ours keeps because of how it is roasted and how you store it โ so the storage part matters more here than it does with a factory pack.
1. Air-tight, always
Move the khakhra into a steel or glass dabba the day it arrives. A folded plastic packet lets a little air in every time it is opened, and a little air is all it takes.
2. Keep it away from the stove
Steam is the real enemy, not heat. A shelf above the gas gets a warm damp draft every time something boils. A cupboard away from the cooking area is better.
3. Never refrigerate
A fridge is a humid place. Khakhra taken out of one turns leathery within an hour as moisture condenses on it. Room temperature, dry, dark.
4. Warm it before serving
If a pack has softened, thirty seconds on a dry tavdi on a low flame brings the snap back. Do not use a microwave โ it steams from the inside out.
Done properly, a pack stays crisp for about thirty days. Beyond that it is still safe, just not as good โ and we would rather you ordered fresh.
