Khaja is a crispy and very light snack popular in the North India. Care should be taken when you buy these snacks from the bakery or super market. As most of the times these are made with Trasfats, a kind of vegetable fat which is very dangerous to health but gives a light and flaky texture and more shelf life to such goodies.
- 1 cup of refined flour
- 5-6 tsp of butter or ghee
- 1 tsp.Caroms seeds or Ajwain
- Salt as desired
- Oil for deep frying
- Water to knead the flour
- 2-3 teaspoons of Rice flour
Method: Take the refined flour or maida in a big vessel and add salt, caroms seeds seeds and 3 teaspoons of butter into it. Rub the whole mix lightly with your fingers. The mixture should resemble dried bread crumbs..
Add water in small quantity and knead the flour into a pliable dough.
Take a big size dough and make a circle using a rolling pin. Spread 1/2 tsp. of butter on to the circle and sprinkle 1 tsp. of rice flour on it. Fold it again into a ball and repeat the same process twice with same quntity of butter and rice flour in between. Repeat the same process with the rest of the dough.
After the third rolling fold the dough in a rectangle and refrigerate for 1 hour. Take out the rolled out dough and cut it into small roundels using a sharp knife.
Heat oil in a wok and deep fry all the roundels in it till they are golden brown in color.
- The process of applying butter and the rice flour will give flaky texture to this snack.
- The shelf life of this crispy snack is very long and can be stored for about a month in an air tight container.