Khare kaju is a totally different Diwali recipe. This is somewhat like khare shankarpale. Khare kaju can be a good travelling snack and kids will like it. Do try this easy and simple recipe and drop a comment for me. You also can like, share and subscribe.
- 2 cups Maida / All purpose flour
- 1/2 tsp Chat masala
- 1 tsp Red chili powder
- 1/4 tsp Ajwain / Carom seeds
- Salt to taste
- 3 tsp Ghee
- Oil for frying
- Take maida into a dish.
- Add chat masala, red chili powder, ajwain and salt. Mix well.
- Add ghee and mix well.
- You can use Vanaspati or Dalda ghee too.
- Mix until the mixture becomes nice and crumbly like breadcrumbs or rava.
- Add a little water at a time and knead a little thick dough from it.
- Do not knead thin dough. It has to be a little thick dough.
- Cover and rest the dough for about 30 minutes.
- Knead the dough again and make it a little even.
- Divide the dough into 2 portions.
- Roll one portion into a little thick chapatti.
- Roll a little thick chapatti as we roll for shankarpali.
- Take a leaf shape cookie cutter.
- You also can use a cap of a bottle or a small katori.
- Place half cap on the rolled chapatti and cut it.
- Continue the same process. You will get a perfect shape of kaju.
- Heat up oil on medium heat in a pan.
- Add kaju and fry them until these turn nice golden form both sides for about 4-5 minutes.
- Do not fry on too high heat. Or kaju will remain raw inside.
- Fry on medium heat only.
- Do not fry kaju until these turn too brown.
- Take these out into a dish.
- When kaju cool down completely you can store them in airtight container.
- These have shelf life of about 10-15 days.
- Making the mixture crumbly helps in making the kaju crispy.
- After dropping any ingredient in hot oil there are lot of bubbles around it. As the ingredient gets fried, the number of bubbles decreases. When bubbles are much less, it means the ingredient is fried.