Khakhra is Gujarat’s answer to the cracker, and it is considerably better than that makes it sound. Wheat dough rolled paper thin and roasted on a griddle until it snaps.

The masala version carries the spice in the dough, so the flavour is through it rather than dusted on top.

Eat it with tea, with pickle and yoghurt, or on its own as something to pick at. It is baked rather than fried, which makes it the lighter option next to the namkeen shelf.

Stocked at Curry Corner, North Melbourne.