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Friday, 20 October 2017

Savoury Spinach Khaja (Layered Deep Fried Spinach Fritters)



          Khaja is a very popular sweet in many parts of india, especially the Northern part, West Bengal, Orissa, Andhra Pradesh, etc. In fact, it is offered as a prasad at the Lord Jagannath temple in Puri (Orissa). They can also be made into savoury style by deep frying them for a typical Diwali snack. They can be made in large quantities and stored in airtight containers to be relished later. 

          They are perfect as a tea-time snack or as appetizers with some homemade chutney. So here is my version of a khaja made with some spinach puree. So go ahead and give it a try by checking for a step by step method with pictures to prepare Khaja in a new avatar.








  • 1 cup plain flour (maida) + 1 tbsp. 
  • pinch of salt
  • 1/2 tsp. carom seeds (ajwain)
  • 2 tbsp. spinach puree
  • 1-2 tbsp. melted ghee / oil + 1 tbsp. 
  • oil to deep fry








          Mix together all the above mentioned ingredients (except oil to deep fry). Add required quantity of water and knead into a dough. Cover and keep aside for 15 minutes.

          Knead the dough again and then roll out into a chapatti. Apply some ghee and then sprinkle some flour all over it.

          Roll over into a log and cut into 1" thick roundels. Gently roll lengthwise and keep them aside. Heat oil in a pan and drop them one by one. 

          Fry in batches on a low flame till they turn light golden in colour. Drain on a kitchen towel and serve these crispy fritters as a tea-time snack or as appetizers with some homemade chutney.





                  Mix together all the above mentioned ingredients (except oil to deep fry). 




                     Add required quantity of water and knead into a dough. Cover and keep 
                     aside for 15 minutes.



                  Knead the dough again and then roll out into a chapatti. Apply some ghee 
                  and then sprinkle some flour all over it.



                               Roll over into a log.




                               Cut into 1" thick roundels. 



                               Gently roll lengthwise and keep them aside. 




                    Heat oil in a pan and drop them one by one. Fry in batches on a low flame
                    till light brown in colour.




 Drain on a kitchen towel 



                    Serve these crispy fritters as a tea-time snack or as appetizers with some
                    homemade chutney.















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