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 following a step by step pictorial recipe 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 all the mentioned ingredients (except oil to deep fry).
Add some water & knead into a dough. Cover & keep aside for 15 min.
Knead dough again & roll into a chapatti. Apply some ghee & 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 & 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.
These are beautiful North Indian Snacks created like a rose. Quite a visual delight. They are usually prepared during Diwali or any festive occasions and very popular indeed. They are made of plain flour and deep fried to be stored in airtight containers.
I gave a twist to the usual mathris and added some beetroot puree along with some nigella seeds to make a fusion out of it. So you have beautiful red rose mathris ready to be devoured with any homemade chutney as appetizers or as a tea time snack. Check out the step by step pictorial recipe to prepare these cute small bites.
- 1 cup plain flour
- 2 tbsp. rice flour
- 1/2 tsp. salt
- 2 tbsp. beetroot puree
- 2 tbsp. melted ghee
- pinch of baking soda
- 1/2 tsp. nigella seeds (kalonji)
- 1/2 tsp. red chili flakes
- oil to deep fry
Mix together all the above mentioned ingredients (except oil) and knead a dough with some water if necessary.
Keep aside for 10-15 minutes. Divide into 2-3 equal portions. Roll out each portion as thin as possible. Cut with a cookie cutter or with any lid into round shaped discs.
Then place 5-6 circles overlapping onto each other. Then roll from the first circle to the last into a cylinder shape.
Now cut into half with a sharp knife. You get 2 roses out of it. Open the petals with your finger and keep them aside.
Roll out the remaining dough and make rose mathris. Heat oil in a pan and deep fry them on a low to medium flame in batches, till light golden in color.
Drain on a kitchen towel and serve with any homemade chutney / tomato sauce as appetizers or as a tea time snack.
Mix all the above mentioned ingredients (except oil).
Knead a dough with some water if necessary. Keep aside for 10-15 min.
Divide into 2-3 equal portions. Roll out each portion as thin as possible. Cut
with a cookie cutter or with any lid into round shaped discs.
Then place 5-6 circles overlapping onto each other.
Roll from the first circle to the last into a cylinder shape. Now cut into
half with a sharp knife.
Now cut into half with a sharp knife.
You get 2 roses out of it. Open the petals with your finger & keep them aside.
Roll out the remaining dough and make rose mathris.
Heat oil & deep fry them on a low to medium flame in batches, till
light golden in colour.
Drain on a kitchen towel.
Serve with any chutney, pickle or tomato sauce.
