Sarasia Khaja or Plain Khaja
Traditionally eaten with mango ras or shrikhand.
Ingredients:
4 cups all-purpose flour / plain flour / maida flour
Liquid Mixture:
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¾ cup vegetable oil
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¾ cup water
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2 tablespoon course black pepper
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2 teaspoon red chili powder
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½ teaspoon turmeric
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2 teaspoon salt
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½ teaspoon soda bi carb (also known as Banking Soda)
Prepare the liquid mixture. Put oil, water, turmeric and salt in a sauce pan and heat it to a warm temperature. Pour the mixture carefully in a blender and add the soda bi carb. Blend the liquid at a low speed till the mixture is frothy. Add in the chili powder and black pepper in the liquid. Pour the mixture in a large mixing bowl and mix in the chili powder and black pepper. Now slowly start adding the flour to make a soft dough. Cover and let the dough rest of 30 minutes.
The secret to making crispy khaja is this next step. Take half of the dough and make very small pieces. Take 3/4 cup water in a saucepan. Warm the water and add the dough pieces in the water. Cook the dough at low temperature until it is combined well in the water. Keep stirring while it is cooking. I usually use a flat masher or back of the spoon to break up the dough in the water. Once it forms a soft dough ball, remove the dough from the pan and put it back into the large mixing bowl where the remainder of the dough is resting. Once the heated dough is cooled down enough (about 10 mins) to handle, mix both parts of the dough and make 20 parts.
Time to fry. Heat some oil in a shallow frying pan at low heat. While the oil is heating, roll out three dough balls into thick puri. Make large holes with the end of the rolling pin or straight lines with a cloth peg all the way thru the puri. Check if the oil is ready by putting a small pinch of dough in the oil. If the dough comes up, the oil is ready. Start frying the puris at low heat until golden brown. Do not rush this process otherwise the puris will not cook thoroughly on the inside. Once they are crisp and golden brown, drain them on a tray lined with paper towel and leave them till they are cooled down completely. Store in a tin.
Enjoy with Mango Ras or Shrikhand!
[Makes 18 pieces]
Note: If you want to make plain khaja (as shown in the left side of the picture with the peg marks) omit the black pepper, red chili powder and turmeric, and follow the same process. The khaja on the right are the exact recipe above.
