Most people meet khakhra next to a cup of tea and stop there. In a Gujarati kitchen it is closer to bread โ something you build on.
For breakfast
- Curd and jeera โ plain khakhra, thick dahi, a pinch of roasted jeera and salt.
- Butter and honey โ sounds odd, works beautifully on a sada khakhra.
- Chundo โ the sweet-sour mango chundo cuts through a masala khakhra.
As a light meal
- Khakhra chaat โ break one into pieces, top with onion, tomato, sev and chutney.
- Cheese and chilli flakes โ thirty seconds under a grill.
- Leftover shaak โ scoop it up the way you would with a rotli.
For travel
- Thepla-style โ methi khakhra with achaar, wrapped in paper.
- With chaas โ the standard Gujarati train meal for a reason.
- Plain, in a bag โ it does not crush, does not spoil and does not need a plate.
If you are ordering for travel, the methi and jeera varieties hold up best over several days.
