Surat Special Khaja

• Rest_dough main dough for 30 mins

Nutrition values are AI-estimated based on ingredients.

• 500 grams maida for main dough
• 1 cup maida for layering paste
• 1/2 cup oil for main dough
• 1/2 cup oil for layering paste
• Ample oil for deep frying
• 1/2 cup water for main dough
• 1/2 teaspoon turmeric powder for main dough
• 1 teaspoon salt for main dough
• 1 teaspoon salt for layering paste
• 1/2 teaspoon baking soda for main dough
• 1-2 tablespoons black pepper powder for layering paste
• 1-2 tablespoons white pepper powder for layering paste
• 1-2 tablespoons roasted cumin powder for layering paste
• Fresh lime wedges for garnish
• Orange sauce as accompaniment

1. 1Sift approximately 500 grams of maida into a large metal bowl, reserving about 1 cup for later.
2. 2Combine about 1/2 cup of oil, 1/2 cup of water, turmeric powder, and salt in a stainless steel pan and heat until gently bubbling.
3. 3Add baking soda to the heated liquid mixture and whisk thoroughly until it becomes frothy and vibrant yellow.
4. 4Carefully pour the hot yellow liquid into the maida and knead, first with a spoon and then by hand, to form a smooth, yellow dough ball, then set it aside to rest.
5. 5In the same pan, heat about 1/2 cup of oil, add the reserved 1 cup of maida, and roast over a low flame for 7-8 minutes, stirring continuously, until it forms a thick, light beige paste.
6. 6Transfer the maida-oil paste to a small bowl, add black pepper powder, white pepper powder, roasted cumin powder, and salt, then mix thoroughly until uniformly combined.
7. 7Flatten the yellow main dough by hand into a large, thin, oval-shaped sheet and spread the spiced layering paste evenly over one half of the dough.
8. 8Fold the un-pasted half of the dough over the pasted half, gently press down, and repeat spreading paste and folding multiple times to create numerous thin layers.
9. 9Gently press and shape the layered dough into a compact, somewhat rectangular block, then pinch off small, lemon-sized portions.
10. 10Roll each portion into a ball and then flatten by hand into a disc shape (approximately 3-4 inches in diameter), poking several holes in the center of each disc with fingers.
11. 11Carefully place the shaped khaja discs into hot oil and deep-fry over a slow to medium flame until they turn golden brown, puff up, and develop crisp, distinct layers.
12. 12Remove the perfectly fried khaja from the oil using a slotted spoon and tongs, allowing excess oil to drain.
13. 13Serve the khaja on a white plate, accompanied by fresh lime wedges and a small bowl of bright orange sauce.

These instructions are our analysis of the original video. Watch on YouTube →