Mix together flour, salt, butter, masalas.
Add cold khichidi, knead into a smooth soft dough.
Add some more flour if required.
Make 20 portions, roll into very thin rounds.
Use dry flour for dusting while rolling.
Dry roast lightly on a griddle on both sides.
Put 1/4 tsp. ghee on roti, put seconds on on top.
Rub together to coat both.
Pile all, cover with cloth, cool for an hour at least.
Reheat tawa (griddle), rub and roast to make khakhras. (refer khakhra recipe)
Pile, with a piece of clean cloth placed at bottom, to cool completely.
Store like regular khakhras, serve with tea, milk, or as a snack.
Excellent for travelling packs.
Making time: 30 minutes (excluding cooling time)
Makes: 20 khakhras
Shelflife: 2 weeks or more