How to make Keto snacks-Keto flaxseed khakra

Making the Masala Mix

1. Dry roast cumin seeds, coriander seeds, black peppercorns and red chilli flakes in a pan set on medium heat

2. Roast for 1-2 min or till the seeds smell aromatic

3. Once the seeds have cooled down, partially grind them in a motor and pestle and set aside

Making the khakras

1. Add half a cup of flaxseed flour to a bowl. 

   If you don't have flaxseed flour at home you can add whole flax seeds to a grinder jar and grind to a fine powder.

2. At the ground Masala mix, salt, coriander leaves and a quarter cup of boiling hot water

3. Mix with the spatula to form a dough and let the dough rest for 10 minutes with a lid on

4. Add one teaspoon oil and knead the dough with your fingers. Divide the dough into four portions

5. To roll out the door you can either use a rolling pin or use a tortilla press lined with parchment paper. Make sure to grease the parchment paper as well as the dough ball with some oil before pressing

6. Place the parchment paper with the rolled out dough directly on a pan set on medium heat and gently peel off the parchment paper that way the rolled out dough will not crack

7. For the khakra to be totally crisp you need to cook over low to medium heat. Once it's cooked on one side for 2 to 3 minutes flip it over, use a ball of paper towel or cloth to press it down so that every bit of the khakra is cooked (refer to the video below) and it turns crisp. 

8. You can repeat this process for 5 to 7 minutes till you feel that the khakra has turned stiff. 

9. It is going to turn more crisp once it cools down. Make sure to cool down the khakras away from each other over a paper towel so that the moisture from each other doesn't make them soggy.

10. If the khakras do turn soggy, heat it up in the air fryer for 1-2 min and they will turn crisp again

11. Enjoy the khakras as is or with some cream cheese, tahini or hot sauce of your choice