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