What you’ll need
Makes 8 topped coins
- 8 Coin Khakhra
- ¼ cup thick plain curd
- 2 tsp green chutney
- 2 tsp tamarind chutney
- 1 tbsp sev
- 1 tbsp chopped coriander
A small plate of topped coins: cool curd, two chutneys and a finishing sprinkle of sev.

Makes 8 topped coins
Arrange the khakhra in a single layer on a plate. Whisk the thick curd until smooth.
Spoon a little curd onto each coin, followed by a few drops of each chutney. Keep the toppings light so the coins are easy to pick up.
Scatter sev and coriander over the top. Assemble only when everyone is ready to eat.
Thick curd sits better on a coin than runny curd. Even so, wet toppings will soften khakhra over time.
RECOMMENDED FLAVOURS
This serving idea is crafted to pair best with these signature Coin Khakhra flavours. Add them to your box or explore details.

Street-snack spirit, coin-sized.
Pudina-teekha pani notes infused into roasted whole wheat discs.

Chatpata, through and through.
That authentic Gujarati street-style tang that wakes up every crunch.
MORE RECIPES
Explore all ways to serve Coin Khakhra: crushed in salads, topped as chaat, or dipped with fresh chutneys.
CrushPuffed rice, fresh vegetables and chutneys, with khakhra pieces folded in at the very end.
Makes 2 small bowls
TopSweetcorn, tomato, cucumber and lime spooned onto crisp khakhra coins.
Makes 8 topped coins
DipA cool, thick dip for whole coins, with chopped mint, coriander and roasted cumin.
Makes 1 small bowl
CrushA cucumber-and-tomato salad finished with a handful of rough khakhra crumbs.
Makes 2 small bowls
TopChocolate Chips khakhra with sliced banana and a small drizzle of melted chocolate.
Makes 8 topped coinsAll recipes are suggested serving ideas for Gujarati Didi Coin Khakhra. Not evaluated as clinical health formulations.