2 cups wheat flour /atta/regular chapati flour
2 tsps carom seeds
1/2 cup kasthuri methi /spinach paste/finely chopped pudina leaves ( optional,can add for the flavour ,though i didnt use here )
1 tsp chiili pwd ( optional )
salt to taste
oil ( optional )
Mix flour,salt,chilli pwd,kasthuri methi,carrom seeds together,add enough water and make the dough.Divide the dough into small equal balls ( half of your regular size chapati ball )roll the balls very thin almost transparent chapatis using dry wheat flour very carefully so that it doesnt tear ,heat the tava/griddle,slap the chapati on it and roast both the sides till half done,then apply very little oil ( i usually dont put oil )on both the sides,flip over and with the help of clean kitchen towel press the chapati in circular motion moving on the tava on a low flame till it is evenly browned,this is very important step so that the chapati doesnt puff up and it will get more crisp and stiff,then turn over and roast the same way till it becomes crisp and brown.Let it cool down for few mins ,repeat the same process for all the portions of the dough and then you can stack it up and store in air tight containers.Khakras are usually eaten with pickles/ground peanut dry chutney/phutane chutney ,also i luv to apply little ghee/oil all over the khakra sprinkling little salt and red chilli powder and having with hot coffee/tea.