Ragi Masala Khakhra | नाचणी मसाला खाखरा

If you enjoy the earthy taste of nachni, this is a crisp way to bring it to your tea break. Past In Present Agro Ragi Masala Khakhra combines 40% Ragi (finger millet) flour with 50% whole Khapli wheat flour for a distinctive roasted grain flavour. Ajwain, cumin, coriander, black pepper and red chilli add a savoury masala finish, rounded out with Lakadong turmeric, pink salt and desi khandsari. Rolled thin and slow-roasted with cold-pressed groundnut oil, it delivers a satisfying crunch without deep-frying. Enjoy it from the 200 g pack, spread a little ghee and dry chutney on top, or break it into fresh curd. Made without maida or palm oil; contains wheat and groundnut oil.

Key Highlights & Benefits

• Ragi & Khapli Wheat: Made with 40% Ragi flour and 50% whole Khapli wheat flour for an earthy, roasted grain flavour.
• Thin, Roasted Crunch: Slow-roasted with cold-pressed groundnut oil, never deep-fried, and made without palm oil or vanaspati.
• Aromatic Masala: Lakadong turmeric, ajwain, cumin, coriander, black pepper and red chilli bring a savoury aroma, with pink salt and desi khandsari for balance.
• Choose Your Pairing: Enjoy with chai, curd, ghee and chutney, or fresh chaat toppings.
• Recipe Details: Made without maida, preservatives, synthetic colours or artificial flavourings. Contains wheat and gluten.

• Ingredients: Whole Khapli Wheat Flour (50%), Ragi Millet Flour (40%), Chickpea Flour, Cold Pressed Groundnut Oil, Desi Khandsari, Pink Salt, Lakadong High Curcumin Turmeric Powder, Red Chilly Powder, Carrom Seeds Powder (Ajwain), Cumin Seeds Powder, Coriander Powder, Black Pepper Powder.
• Allergen Information: Processed in a facility that also processes Wheat, Peanut, Soybean, Mustard, Celery, Nuts, and Dry Fruits.
• Net Weight: 200 g.
• Shelf Life: 6 Months from the date of manufacturing.

Serving Size: 60 g

• How It Is Made: Crafted using whole Khapli (Emmer) wheat and Ragi millet, hand-rolled into thin disks, and slow-roasted on low-temperature plates with cold-pressed groundnut oil. No deep frying, no high-temperature chemical extrusion, and no maida padding are ever used.
• Why It Is Important: Thin rolling and gradual roasting develop the toasted grain aroma and crisp texture. The recipe uses the grains, cold-pressed groundnut oil and spices listed above, rather than deep-frying.
• Where the Method Came From: Inspired by traditional Gujarati household baking, where whole grains, seeds, and fats were roasted daily on clay or iron plates to create long-lasting, light travel staples.
• Why It Is Necessary These Days: A ready-to-eat, grain-based snack fits easily into tea breaks, office days and travel. Enjoy it plain or add your favourite fresh toppings.

Everyday Khakhra: A Known Maker and Clearly Listed Recipes

Our aim was simple: a familiar khakhra with a clearly listed recipe and a maker whose work we know. That is why we chose to work directly with hands-on producers who bring traditional grains and seasonings into an everyday roasted snack.

We focus on whole grains, cold-pressed groundnut oil and clearly listed seasonings. Knowing the maker lets us share the recipe and preparation behind each variety, rather than making broad comparisons with other snacks.

To fix this, we connected with the right maker at the source.

Meet the Maker: Tushar and the Story of Matchless, Nashik

In Nashik, our friend Tushar runs Matchless Khakhra with a singular focus: bringing traditional grain recipes into everyday snacking. Interested in bringing traditional grains into everyday snacking, Tushar decided to build an honest manufacturing setup dedicated to traditional grains.

For Matchless, the grain blend is part of the flavour, not just the base of the recipe. Khapli wheat, millets and traditional seasonings each bring a distinct character to the finished khakhra. By working directly with ancient millets and traditional grains, Tushar has created a staple that respects traditional farming and grain-based recipes.

What Goes Into Every Batch

• Ancient Grains & Millets (Ragi, Bajra, Jowar & Khapli Wheat): The wider range includes Ragi, Bajra, Jowar and Khapli wheat recipes, each with its own grain character. This variety uses the flour blend and proportions listed in its ingredients section. Khapli (Emmer) wheat contains gluten; these khakhras are not gluten-free.
• Cold-Pressed Groundnut Oil: Strictly unrefined and unhydrogenated. It brings a subtle nutty aroma and flavour to the slow-roasted recipe.
• Whole, Ground-Fresh Spices: No artificial flavour enhancers or pre-packaged commercial masala mixes. Only pure spices used the traditional way for authentic depth, natural aroma, and honest flavour.

More Than a Snack: A Daily Kitchen Staple

These khakhras bring named grains, cold-pressed groundnut oil and slow-roasted preparation together in an everyday snack. Read the ingredient list to choose the grain blend and seasoning you enjoy most. Yet our regular customers consistently order 40 to 50 packs at a time. They are not buying an occasional snack—they are stocking an everyday dietary staple they trust for their families.

From the earthy depth of Ragi and the rustic character of Bajra to Jowar blends and the nutty finish of Khapli, each recipe gives you a different reason to return to the range. Choose by the flavours you enjoy, or keep a few varieties on hand to change up your tea break.

This is honest food with a known origin—crafted with intention by Matchless in Nashik and brought directly to your table.

• Earthy Ragi Flavour: Finger millet gives this variety its distinctive grain character.
• A Crisp Tea-Time Pairing: Thin, roasted pieces are easy to enjoy with chai or coffee.
• Versatile to Serve: Break into curd, top with fresh vegetables, or pair with a favourite chutney.
• Cold-Pressed Groundnut Oil: Used for slow-roasting, without palm oil or vanaspati.

1. The Morning Chai Companion
Keep it classic. Lightly warm the khakhra on a dry tawa for 10 seconds to bring out its roasted aroma, then enjoy the crisp bite alongside your morning cup of tea or black coffee. Serve it whole or break it into pieces for a leisurely chai break.

2. A2 Desi Ghee & Dry Chutney
Smear half a teaspoon of warm A2 bilona ghee over the top and dust it with dry garlic chutney, flaxseed (jawas) chutney, or crushed peanut shengdana podi. The thin layer helps the chutney cling to the khakhra, bringing a fragrant, savoury finish. Choose a chutney to suit your taste and dietary preferences.

3. Open-Face Khakhra Chaat
Top a whole crisp khakhra with finely chopped onions, tomatoes, fresh coriander, green chillies, and a squeeze of fresh lemon juice for an instant evening chaat with no additional oil needed. The khakhra itself contains groundnut oil. Add the fresh toppings just before eating so you can enjoy the contrast between juicy vegetables and crisp khakhra.

4. With Fresh Curd or Hung Curd Dip
Break the khakhra into bite-sized shards and dip them directly into fresh homemade curd whipped with roasted cumin powder and a pinch of rock salt. Keep the dip on the side and add it bite by bite to preserve the crunch.

5. Avocado or Hummus Base
Use it as a crisp alternative to nachos or toast—spread with spiced mashed avocado, fresh mint chutney, or homemade chickpea hummus. Add a thin layer just before serving, then break into pieces for sharing.

6. On-the-Go Trail Meal
Crush 1–2 khakhras into a bowl, mix with roasted seeds, nuts, and a light dash of cold-pressed oil or fresh curd for a quick breakfast when travelling. For an easy carry-along snack, pack the dry ingredients separately and add curd only when ready to eat. Choose seeds and nuts according to your dietary needs.

• Before Opening: Store the vacuum-sealed pack in a cool, dry place away from direct sunlight, moisture, and heat sources. The sealed pack helps protect the roasted aroma and crispness until you are ready to open it. Follow the best-before date printed on your pack.
• After Opening: Once the seal is cut, transfer the khakhras immediately to a clean, dry, airtight container (steel or glass container preferred). Keep the container within easy reach for serving, but away from steam, the stove and wet utensils.
• Maintain Crispness: Always use clean, completely dry hands or tongs to take out a khakhra. Ensure the container lid is shut tight immediately after use to prevent ambient moisture and humidity from softening the crunch.
• Quick Crisp Recovery: If the khakhras absorb moisture during humid weather, warm them on a dry, preheated tawa for 10–15 seconds on low heat to help restore their crispness. Watch closely to avoid scorching, and allow them to cool before closing the container