How to make Spicy Khaja

How to make Spicy Khaja

Many person Make kaja at Deepavali or and festival . kaja dish make by use all purpose flour and uses vanaspati. kaja is a very nice dish you can eat any day if you are zest in spicy food .kaja is a very spicy so you can not miss out an opportunity to make and eat kaja dish.Mostly kaja  is makes in The India in every state .One is the most importent dish of children is kaja .it is completed in very less time and at very cheep rate. Absolutelykaja is my hubby dear teases me and my mom packed him when he had visited any where .i recmmand the kaja dish to to when you  visit any where.here we describe how to make kaja in simple way learnt it and make your own kaja and eat them tastly .

Ingredients Needed:

250 gram Maida
175 gram flour
2 table spoon Shortening
Salt as per need
1/2 table spoon Red chili powder
1/2 table spoon Pepper powder
1 table spoon Ajwain
Flour to dusting
oil  to deep frying
For the spice paste
Red chili powder 1 table spoon
Ghee 1 table spoon

Making Method:

Step by step instructions to make the hot khajas

In a bowl, take the flours, flavors and ajwain, alongside the shortening. Rub well till you have a brittle batter. At that point gradually add water and manipulate to a delicate batter. Give it a chance to rest for 10 mins.

Warmth a Kadai with oil, and stew when it achieves the correct temperature.

To make the khajas, you can take after two strategies.

In the first place is to influence a major circle, to apply the zest glue over the best, move them over or put another plate, seal, roll once more. Cut into little pieces.

Clean and move into long kajas.

Second strategy is to squeeze out little balls. Clean and take off truly thin plate, spread the bean stew glue over the best, flip as how you make the parottas, level till you get a circle. Tenderly drop in and profound broil on the two sides. The collapsing is done as how you make a parotta

Deplete on a kitchen towel once it is browned well.