>> Saturday, October 19, 2013
Yet I couldn't find time, infact posting on those two days was a fleet. Anyway I thought I might be able to do, just let it slip. No point in talking about water that's gone long ago under the bridge. Let's talk about what's right now and what I have to share. I was keen on making sure I make the final day's dish. Since even this week my first two days post was ready ahead.
With two days of sweets, I was keen on making some savory. I browsed through lot of stuff, nothing held my interest. While I was talking to my colleague about this, she even suggested she would ask her sister about ideas. During the discussion, she told me that her mom used to make Khaja. I said we too make and it is a famous Andhra sweet. She said though the name is same, the version her mom made was spicy one.
The folding is done as how you make a parotta
All purpose flour / Maida - 1 cup
Gram flour / Besan - 3/4 cup
Shortening / Vanaspati - 2 tsp
Salt to taste
Red chili powder - 3/4 tsp
Pepper powder - 1/2 tsp
Ajwain - 1 tsp
Flour for dusting
Oil for deep frying
For the spice paste
Red chili powder -1 tsp
Ghee - 1 tsp
How to make the spicy khajas
In a bowl, take the flours, spices and ajwain, along with the shortening. Rub well till you have a crumbly dough. Then slowly add water and knead to a soft dough. Let it rest for 10 mins.
Heat a Kadai with oil, and simmer when it reaches the right temperature.
To make the khajas, you can follow two methods.
First is to make a big disc, apply the spice paste over the top, roll them over or place another disc, seal, roll again. Cut into small pieces.
Dust and roll into long kajas.
Second method is to pinch out very small balls. Dust and roll out really thin disc, smear the chili paste over the top, flip as how you make the parottas, flatten till you get a disc. Gently drop in and deep fry on both sides. The folding is done as how you make a parotta
Drain on a kitchen towel once it is fried well.
These need to be cooked on low/ medium flame.
Store them in an air tight container for longer shelf life.
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