top of page

Diivyaa Bose

Institute of Hotel Management, Pusa

IMG-5348.jpg

Organization:

Khaja with a twist (Khaja - e - khoob)

Cuisine:

Modern Indian / Fusion Indian

'Khaja - e - Khoob' - The humble or the underdog Deep fried flaky/ layered pastry 'KHAJA' that seems to be originated from multiple parts of our vibrant country, made with base of flour, is enjoyed immensly.

Ingredients

Khaja

1 All purpose flour - 100 gms

2 Desi Ghee/ Clarified butter - 20 gms

3 Baking Powder - 2 gms

4 Lemon Juice - 2 ml

5 Chilled water - 50 - 60 ml (For Kneading dough)

6 Oil / Ghee - 300 ml (For Deep Frying)

7 Ghee - 50 ml (For layering)

8 Cornflour - 20 gms (For layering)

9 Dried Herbs - 1 gm (flavouring)

Savoury saffron sauce

1 Water /stock - 50 ml

2 Saffron - 0.5 gm

3 Onions - 20 gms

4 Bayleaf - 1 no

5 Fresh Cream - 100 ml


Basil oil and Vinaigrette

1 Basil - 10 gms

2 Olive Oil - 100 ml

3 Apple cider Vinegar - 20 ml

4 Salt - 2 gms

5 Black pepper crushed - 1 gms

Preparation

Method :


1 Take flour, ghee, salt and chilled water to make pliable dough.

2 Rest the dough for 20 minutes.

3 Divide it into small portions of 15-20 gms each.

4 Make dough balls & roll them in thin discs of equal dimension.

5 Apply ghee and cornflour on the disc then put another disc on it & repeat the process until all the discs are utilised.

6 Roll the entire Stack of discs as a swiss roll.

7 Cut the edges neatly and then cut the entire roll into 1.5 cm pieces.

8 Flaten each piece and roll it thin furher, deep fry in medium hot oil, until it puffs up.


Saffron Sauce

1 Heat a Sauce pan, add butter to it, add chopped onions and saute until cooked translucent.

2 Add stock and saffron and simmer to release aroma and flavour of saffron.

3 Add cream and simmer. Adjust seasoning and utilise.


Basil oil

1 Blend Oil and basil on high speed, pass through muslin clooth and seep it further by standing it in a bowl over ice bath.

2 Pass again through muslin cloth and store in refrigerator for further usage.


Vinaigrette

1 Blend oilive oil, apple cider vinegar, salt & black pepper to form emulsified sauce (2:1 ratio).


Garden Fresh Vegetables

1 Red, yellow bell peppers, cherry tomatoes, Zucchini.


Assembly

1 On platter of your choice place saffron sauce.

2 Place 'Khaja', top it with garden fresh vegetables tossed in Vinaigrette drizzle basil oil for extra flavour and appeal.


bottom of page