1. In a mixing bowl, combine whole wheat flour, cumin seeds, coriander seeds, red chili powder, turmeric powder, and salt.

2. Add water gradually and knead the dough until it is smooth and pliable. Add more water if needed.

3. Divide the dough into 3-4 equal parts and shape them into small balls.

4. Dust the rolling surface with some flour. Take one dough ball and roll it into a thin disc using a rolling pin.

5. Heat a skillet or tawa over medium heat.

6. Place the rolled dough disc on the skillet and cook for 30 seconds.

7. Flip the dough disc and cook for another 30 seconds.

8. Drizzle a little oil on both sides of the khakhra and cook until it turns crispy and brown.

9. Repeat the same process for the remaining dough balls.

10. Once done, transfer the khakhras to a plate and let them cool down.

11. Once cooled, break the khakhras into bite-sized pieces and serve.