Khakhra is Gujarat's answer to the crisp, and Charliee makes it the honest way — pressed thin and dry-roasted on the tava until it blisters and snaps. No deep-frying, which is why it stays light enough to eat every day.
- Traditional methi, jeera and plain khakhra in mobile and round shapes
- Bajra methi and moong khakhra for millet and pulse-based nutrition
- Chatpata, masala, dhaniya mirch and paani puri for bolder flavour
- Cheese and sandwich khakhra — the ones children actually finish
Every khakhra comes in a 150g pack. The mobile shape is easier to pack for tiffin and travel; the round shape is traditional for serving at home with curd and pickle.
Related: Namkeen · Rusk & Bakery