Gajja Recipe
Gajja is a popular Indian snack made from rolled and fried dough. It is also known as “Gajak” or “Gajjak” in different regions of Odisha.
Here’s a recipe to make Gajja at home:
Ingredients For Gajja Recipe
- 2 cups all-purpose flour (maida)
- 1/4 cup semolina (sooji)
- 2 tablespoons ghee or clarified butter
- 1/2 teaspoon carom seeds (ajwain)
- Salt to taste
- Water for kneading
- Oil for deep frying
- 1/2 cup powdered sugar
- 1/4 teaspoon cardamom powder
- 2 tablespoons chopped nuts (cashews, almonds, pistachios)
Preparation:
- In a mixing bowl, combine the all-purpose flour, semolina, ghee, carom seeds, and salt. Mix well until the ghee is evenly incorporated into the flour mixture.
- Gradually add water and knead the dough until it comes together and becomes smooth. The dough should be firm and not too soft. Cover the dough and let it rest for about 15-20 minutes.
- After resting, divide the dough into small lemon-sized balls. Take one ball and roll it into a thin oval-shaped sheet. Repeat the process with the remaining dough balls.
- Using a knife, make vertical cuts on each rolled sheet, leaving about 1 inch on one end intact. Cut parallel lines across the sheet, creating thin strips. Repeat the process with all the rolled sheets.
- Heat oil in a deep pan or kadai for frying. Once the oil is hot, carefully drop a few gajjas at a time into the oil. Fry them on medium heat until they turn golden brown and crispy. Remove from the oil and drain on a paper towel to remove excess oil.
- Let the fried gajjas cool down completely. Meanwhile, prepare the sugar syrup by heating powdered sugar with a little water in a pan. Cook on low heat until the sugar dissolves and the syrup thickens slightly. Add cardamom powder and mix well.
- Dip the cooled gajjas into the sugar syrup, ensuring they are coated on all sides. Place them on a plate or wire rack to dry.
- While the sugar syrup is still slightly sticky, sprinkle the chopped nuts over the gajjas, pressing them gently so they stick.
- Allow the gajjas to dry completely at room temperature. Once dry, store them in an airtight container.
