We've all at some point in our life stood in front a road-side tea-stall, taking cover from rain or taking a respite after work. Most of us probably ordered a chai with bajji or bonda and sometimes - Kajra.
Yep, today we'll learn how to make that yummy, crunchy, cake-like Kajra. Next time you think about going out for snacks, double-check the stock room for flour and eggs and some sugar for that's all is needed to get this awesome snack ready.
Prep Time: 10min Cook Time: 10min
Ingredients:
150g of Wheat Flour
150g of Maida Flour
200g of Rice Flour
400g of Sugar
2 Eggs (Substitute with 50g of curd)
20g of Ajwain seeds
20g of Fennel seeds
3 pods of cardamom.
Few Kasuri Methi leaves
Salt to Taste
Water - 100ml
Oil - 50ml + 250ml (For Frying)
Method:
Preparing the Dough:
1. Add all three types of flour (Wheat, Maida & Rice) in a large mixing bowl, in the aforesaid proportions and mix it well dry.
2. Pour all the sugar in the same mixing bowl along with Ajwain, Fennel and Cardamom seeds.
3. Sprinkle some Kasuri methi leaves and required salt.
4. Add oil little by little while keeping on mixing the flour - don't make a dough yet.
5. Once the flour gets a laddu like consistency that breaks on shock, add 2 beaten eggs and start forming a dough.
6. Add water as and when necessary to roll up a soft, spongy dough. (Warning: The sugar melts to give a sticky consistency, keep rolling it and pat with oil).
7. Once a ball of whole dough is ready, set aside the bowl and cover it with a wet cloth.
8. Heat up the stove in the sim and keep a Kadai (deep bottomed cooking pot) with 250ml of oil and wait for the oil to get hotter.
9. Meanwhile, take a Roti Maker along with the rolling pin and start rolling the mixed dough into a thick, flat circle by dusting flour or applying oil. (Note: the thickness of the dough equals to the soft part of the Kajra.)
10. Once, the dough is even on all sides, take a butter knife and slice it up into square shapes- Cut parallel lines vertically and horizontally.
Cooking the Kajra:
1. Now, check if the oil is ready for cooking by dropping a small piece of dough into it. It should start bubbling and keep stirring it with a holed ladle until it changes colour. The end colour is a slight brown.
2. Add 3-4 cut pieces of square dough bits into the hot oil depending upon the size of your cook pot and keep stirring it until all the pieces turn brownish in colour in all sides.
3. Simmer the stove, and collect all the Kajras and transfer it into another bowl for cooling.
4. Put another 3-4 square dough bits into the oil and raise the burner to full flame. Cook like before.
5. Likewise, cook all the square bits in the oil and at last switch off the stove and take your bowl of Kajras, find a good sitting spot and start munching!
Note for Storage: Store completely cooled in an air-tight container under room temperature. Best before 1 week.
Let me know if any doubts and how you liked it in the comments below!
Yep, today we'll learn how to make that yummy, crunchy, cake-like Kajra. Next time you think about going out for snacks, double-check the stock room for flour and eggs and some sugar for that's all is needed to get this awesome snack ready.
Prep Time: 10min Cook Time: 10minIngredients:
150g of Wheat Flour
150g of Maida Flour
200g of Rice Flour
400g of Sugar
2 Eggs (Substitute with 50g of curd)
20g of Ajwain seeds
20g of Fennel seeds
3 pods of cardamom.
Few Kasuri Methi leaves
Salt to Taste
Water - 100ml
Oil - 50ml + 250ml (For Frying)
Method:
Preparing the Dough:
1. Add all three types of flour (Wheat, Maida & Rice) in a large mixing bowl, in the aforesaid proportions and mix it well dry.
2. Pour all the sugar in the same mixing bowl along with Ajwain, Fennel and Cardamom seeds.
3. Sprinkle some Kasuri methi leaves and required salt.
4. Add oil little by little while keeping on mixing the flour - don't make a dough yet.
5. Once the flour gets a laddu like consistency that breaks on shock, add 2 beaten eggs and start forming a dough.
6. Add water as and when necessary to roll up a soft, spongy dough. (Warning: The sugar melts to give a sticky consistency, keep rolling it and pat with oil).
7. Once a ball of whole dough is ready, set aside the bowl and cover it with a wet cloth.
8. Heat up the stove in the sim and keep a Kadai (deep bottomed cooking pot) with 250ml of oil and wait for the oil to get hotter.
9. Meanwhile, take a Roti Maker along with the rolling pin and start rolling the mixed dough into a thick, flat circle by dusting flour or applying oil. (Note: the thickness of the dough equals to the soft part of the Kajra.)
10. Once, the dough is even on all sides, take a butter knife and slice it up into square shapes- Cut parallel lines vertically and horizontally.
Cooking the Kajra:
1. Now, check if the oil is ready for cooking by dropping a small piece of dough into it. It should start bubbling and keep stirring it with a holed ladle until it changes colour. The end colour is a slight brown.
2. Add 3-4 cut pieces of square dough bits into the hot oil depending upon the size of your cook pot and keep stirring it until all the pieces turn brownish in colour in all sides.
3. Simmer the stove, and collect all the Kajras and transfer it into another bowl for cooling.
4. Put another 3-4 square dough bits into the oil and raise the burner to full flame. Cook like before.
5. Likewise, cook all the square bits in the oil and at last switch off the stove and take your bowl of Kajras, find a good sitting spot and start munching!
Note for Storage: Store completely cooled in an air-tight container under room temperature. Best before 1 week.
Let me know if any doubts and how you liked it in the comments below!
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