Khara khaja is a quick and easy Indian snack that is made with maida (plain flour), salt, ajwain and butter. These thin crunchy bites are deep fried until crisp and are perfect for munching with a cup of tea or coffee.
Khara Khaja Recipe
Super crispy and easy khaja recipe to make. Perfect with a cup of coffee or tea. You can make this and store it in a container and enjoy whenever you need.
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About Khara Khaja
Khara khaja is nothing but simple snack made with plain flour. You can flavour this as per your liking. I went it simple with ajwain and salt. You can use cumin, chilli flakes, ginger, peri peri. Check my ajwain nimki.
The first time I made these, I forgot to prick the discs with a fork, so they puffed up like poori while frying. So you have to prick them throughly so they don’t puff up.
You make a simple dough with flour, salt, ajwain, butter and water. Roll the dough thin, cut it into small discs and prick each one with a fork before frying. Trust me, don’t skip this little step like I did unless you want your khara khaja to turn into mini poori.
You can adjust the spice powders according to your taste by adding chilli powder or pepper powder. Make a batch and store it for up to a week, so you have a quick savoury snack ready for the week to enjoy with tea.
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Ingredients
- All purpose flour : This is the main ingredient that is used to make khara khaja.
- Salt : Salt added to season the dough. Adjust it according to your taste.
- Carom seeds : you can lightly crush them before adding or using them whole.
- Ghee / Butter : You can add either ghee or butter to the dough. This makes the snack turn even flaky, crispy and flavourful.
- Oil : Use any neutral flavoured oil like canola oil, sunflower oil or vegetable oil.
- Warm water : Warm water used to knead the ingredients into a smooth and firm dough.
Step by Step Pictures
1)Take plain flour in a bowl. Add in ajwain seeds. You can use any flavourings, cumin, chilli flakes in this.
2)Add salt to taste.
3)Now add in ghee or butter.
4) Now add in butter or ghee and rub it well into the flour.
5)Slowly add in warm water and knead to as stiff dough.
6)Knead the dough really well so there are no cracks on the dough. Cover the dough with a damp cloth and let it rest for 15 minutes.
7)Now divide the dough into two portions.
8)Take one portion and roll it on a lightly floured surface till it is super thin.
9)Take small cookie cutter or a small bowl with sharp edge.
10)Cut out mini circle all over the rolled dough.
11)Like this.
12)You can re roll the remaining scraps and cut out more.
13)Now use a fork to prick all over cut out circle so when you fry the khaja it doesn’t puff up.
14)Heat oil for deep frying, drop the khaja into the hot oil.
15)fry for 45 seconds to 1 minute on each side. Don’t let it brown.
16)Strain the khaja using a slotted spoon and place onto some paper towel lined plate. Let the excess oil drain. Allow to cool completely.
17)Strain the khaja using a slotted spoon and place onto some paper towel lined plate. Let the excess oil drain. Allow to cool completely.
Expert Tips
Rolling Dough thin – Roll the dough evenly into a thin sheet. If it is too thick, the khaja may turn soft instead of crispy.
Frying – Always fry the khaja on low to medium heat. If the oil is too hot, they will brown quickly but uncooked inside.
Variations – You can also add other seasonings like curry leaves, cumin seeds, chilli powder or pepper powder based on your preference.
Storage – Let the fried khajas cool completely before storing them. They become even crispier as they cool. Store them at room temperature in a clean airtight container for 7 to 10 days.
Serving – Serve these khara khajas with a cup of masala chai or black coffee. Enjoy as an evening snack. You can also pack them for school snacks, travel or make a batch during Diwali and other festive occasions.
FAQ
Q. Why are my khajas not crispy ?
This may happen if the dough is too soft or the rolled dough is too thick. Also, make sure to fry them on low to medium heat until they are completely cooked.
Q. Can I make khara khaja with wheat flour ?
Yes, you can use whole wheat flour or a mix of wheat and maida to make khaja. The texture and taste may slightly differ accordingly.
Q. Can I bake or air fry these khara khajas ?
Yes, you can bake or air fry them for a lighter version. However, the texture may be slightly differ from the traditional taste. Flip them halfway through cooking for even browning.
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Khara Khaja Recipe
Khara khaja is a quick and easy Indian snack that is made with maida (plain flour), salt, ajwain and butter. These thin crunchy bites are deep fried until crisp and are perfect for munching with a cup of tea or coffee.
Nutrition
Nutrition Facts
Khara Khaja Recipe
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
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