Khembels

Khembels are a traditional form of Indian bread, primarily associated with the state of Gujarat. They are a staple in Gujarati cuisine and are often consumed with meals, particularly during breakfast or as a snack. The name "khembel" is derived from the Gujarati word *khem*, meaning "to knead," reflecting the preparation process of the dough.

Khembels are typically made from a simple dough of whole wheat flour, water, and sometimes a pinch of salt. The dough is rolled out into thin sheets, cut into small squares, and then fried in hot oil until golden brown. The result is a crispy, slightly chewy bread with a mild, nutty flavor. They are often served warm, sometimes with butter, yogurt, or pickles.

In Gujarati culture, khembels are versatile and can be paired with a variety of dishes. They are commonly eaten with *dal* (lentil stew), *thepla* (a type of flatbread), or *fafda-jalebi*, a sweet-savory snack. Khembels are also a popular choice for breakfast, often enjoyed with *adrak chai* (ginger tea) or *masala chai*.

The preparation of khembels is straightforward, making them a convenient and widely enjoyed food. They are not only a dietary staple but also hold cultural significance, often shared during family gatherings and festive occasions. While variations exist, the basic recipe remains consistent across regions, reflecting their enduring popularity in Gujarati cuisine.