Pasharwa Khakhra

We started this little place in Chhani because we wanted to make the kind of khakhra we eat at home. It’s not a big factory or anything fancy. Every morning, the smell of toasted flour fills the air around our small unit. We spend most of our day rolling out the dough and making sure the heat on the tawa is just right. Some days are harder than others, especially when it’s hot outside and the kitchen gets even warmer. People from around the neighborhood stop by to pick up a few packets for their tea time. We don't have a big team, just a few of us who know how to press the khakhra until it’s crisp. Sometimes we run out of certain flavors by the afternoon, but that’s just how it goes when you make things in small batches. We use the recipes we've known for years. It’s a lot of standing and repetitive work, but seeing someone enjoy a fresh batch makes it feel okay. Chhani is a quiet place mostly, and we like being part of the daily routine here. We keep the counters clean and try to get the packing done before the evening rush starts. There isn't much to say other than we work hard to keep the taste consistent every day. If you walk past, you’ll probably see us busy with the rolling pins or stacking boxes near the door.