This can be made in different variations with respect to the dough. Either completely with All purpose flour, a mixture of All purpose flour and whole wheat flour or Simple Whole wheat flour. It is up to your taste and liking. I actually simply put all the ingredients including the flour approximately do not weigh it or take cup measurements. So here goes the recipe:
- 3 Cups of All purpose Flour
- 1 Cup Whole Wheat Flour
- 1/4 Cup Ghee (soften at room temperature)
- 1 tablespoon of Ajwain seeds (Carom seeds) lightly crush it using your hands.
- Salt to taste
- Water for kneading
- Oil for frying.
- Mix all the ingredients and make a stiff dough similar to puri consistency. Let it rest for 45-60 minutes.
- Heat oil in a kadai. While the oil is heating start making Khaja’s atleast enough quantity for 1-2 frying rounds.
- Divide the dough into double the marble size balls.
- Roll into round shape around 3-4 inch in diameter.
- Divide the round into two.
- Prick each portion with a fork or a knife.
- Now carefully pick one edge and place it on the other, to make it into quarter size of the original round.
- Now sligltly roll with gentle pressure from outside (leaving around 1 cm from the open side) of the cone shape to inside so that the two edges get sealed. But do this very gently. We just want the edges to get stick not completely sealed into each other.
- Prick them again with a knife or a fork, so that they should not puff up while frying.
- In medium high heat put the khaja’s and let it cook on slow gas. This is important or they might not cook properly.
- Turn the khaja’s after 4-5 minutes or until they start looking a little cooked.
- Once golden brown on both sides remove it in a strainer or an absorbent paper.
- Store it in an airtight container. If stored properly they remain good for at least a month.
- Enjoy it with a hot cup of Tea or as it is.
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