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.
Any leftover Kebabs? No need to worry. Here's a quick solution. Make some makhni gravy and serve your Kebabs dunked in it. They simply tastes awesome and will be gone in no time. So here you are. My leftover grilled Kathal Ke Shami Kebabs served in Makhni Gravy - in a new avatar, exclusively for you.
Enjoy them with plain steamed rice, jeera rice, pulao, naan, tandoori roti, kulcha or just plain chapatti. Why not have them with dosa, appam or idiyappam for a change? So check out the step by step pictorial recipe to prepare it.
Kebab -
- 200 gms. small kathal (raw Jackfruit), chopped
- 1/4 cup chana dal (Bengal Gram lentil), soaked overnight
- 2 tbsp. oil
- 2 bay leaves
- 2 dry red chilies
- 1" cinnamon stick
- 2 green cardamoms
- 4 cloves
- 1/2 mace
- 1/2 tsp. peppercorns
- salt to taste
- 1/2 tsp. turmeric powder
- 1" ginger, chopped
- 3 garlic cloves, chopped
- 1 onion, chopped
- 2 green chilies, chopped
- 2 tbsp. coriander leaves, chopped
- 1-2 tbsp. roasted gram flour
- 1-2 tbsp. cashews, coarsely crushed
- oil to brush
Gravy -
- 2-3 tomatoes, chopped
- 1-2 onion, sliced
- 1" ginger
- 3-4 garlic cloves
- salt to taste
- 1 tbsp. red chili powder
- 1 tsp. garam masala powder
- 2-3 tbsp. cream / yogurt
- 1-2 tbsp. oil
- mint / coriander leaves to garnish
Kebab -
Heat oil in a pan and temper with bay leaves, red chilies, cinnamon, cardamoms, cloves, peppercorns and mace. Sauté for a few seconds.
Add the raw jackfruit, chana dal, ginger, garlic, salt and turmeric powder. Sauté for 2 minutes and then add 1/2 cup water.
Pressure cook for one whistle. The water needs to be absorbed. If not simmer till dry. Allow it to cool down.
Grind into a coarse paste. To it add the onions, coriander leaves, green chilies, roasted gram flour and cashew nut powder.
Combine everything well and then form into round shaped kebabs. Brush with some oil and grill for 30 minutes. Flip it over midway and again brush with some more oil. When done, keep aside.
Heat oil & temper with bay leaves, red chilies, cinnamon, cardamoms,
cloves, peppercorns & mace. Sauté for a few seconds.
Add raw jackfruit, chana dal, ginger, garlic, salt & turmeric powder.
Sauté for 2 minutes.
Then add 1/2 cup water.
Pressure cook for one whistle. The water needs to be absorbed. If not,
simmer till dry. Allow it to cool down.
Grind into a coarse paste. Add onions, coriander leaves, green chilies,
roasted gram flour
and cashew nut powder.
Mix well & then form into round shaped kebabs.
Brush with some oil & grill for 30 min. Flip over midway & brush with
more oil. When done, keep aside.
Gravy -
Heat oil in a pan. Sauté the garlic and ginger for a few seconds. Add the onion and continue to fry till light brown.
Add the tomatoes and sauté for 2-3 minutes. Add 1 cup water and pressure cook for 2-3 whistles.
Blend with a hand blender and strain. Transfer the strained liquid to a pan and add salt, red chili powder and garam masala powder.
Simmer on a low flame for 2-3 minutes or till the consistency thickens. Add the cream and give it a stir. Switch off the flame and keep it covered for a couple of minutes.
To serve, arrange the grilled kebabs on a plate and pour the makhni gravy over it. Garnish with mint / coriander leaves.
Enjoy with plain steamed rice, jeera rice, pulao, naan, tandoori roti, kulcha or just plain chapatti. They can also be had with dosa, appam or paniyaram.
Heat oil & sauté garlic & ginger for a few seconds.
Add onion & continue to fry till light brown.
Add tomatoes & sauté for 2-3 minutes.
Add 1 cup water.
Pressure cook for 2-3 whistles.
Blend with a hand blender.....
......and strain.
Transfer strained liquid to a pan & add salt, red chili powder & garam
masala powder.
Simmer on low flame for 2-3 min. or till it thickens Add cream & stir. Switch
off the flame & keep it covered for a couple of minutes.
To serve, arrange grilled kebabs on a plate & pour makhni gravy over it.
Garnish with mint / coriander leaves. Enjoy with steamed rice, jeera rice,
pulao, naan, tandoori roti, kulcha or chapatti. They can also be had with
dosa, appam or paniyaram.
