Crispy Layered Khaja Puri with Sugar Syrup
For the Dough
For Layering and Frying
For Sugar Syrup and Topping
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Prepare the Dough Base
Clear a clean, flat surface, such as a large black slab, for dough preparation. Pour 5 kg of all-purpose flour onto the center of the slab.
Add Salt and Colored Water
Create a well in the center of the flour. Add 2 tablespoons of salt into the well. In a separate bowl, mix 1 teaspoon of red/orange food coloring with water, then pour this colored water into the well.
Knead the Dough
Begin mixing the flour, salt, and colored water. Gradually add 1.5-2 liters of water as needed, until a smooth, pliable, and uniformly orange-colored dough is formed. Ensure the dough is well combined and not sticky.
Rest and Prepare for Rolling
Allow the dough to rest for a short period (implied by the video, usually ). Once rested, dust the dough and the work surface generously with dry all-purpose flour to prevent sticking.
Roll Out the Dough
Using a large rolling pin, roll the dough into a very large and thin rectangular sheet. The thinner the sheet, the more layers the final Khaja Puri will have. Trim the edges of the rolled dough to create a perfect rectangle.
Prepare and Apply Flour Paste
In a small bowl, mix 1 cup of all-purpose flour with water to create a thin, smooth paste. Spread this paste evenly over the entire surface of the rolled dough sheet. This paste acts as a layering agent.
Create Layers and Roll
Carefully cut thin strips from one side of the dough, ensuring they remain attached at the opposite end. Gently fold these cut strips back onto the main dough, creating multiple layers. Once all strips are folded, carefully roll the entire dough sheet into a tight log.
Cut and Flatten Puri Pieces
Using a sharp knife, cut the rolled dough log into small, equal-sized pieces, approximately 1-2 cm thick. Dust these cut pieces with dry flour. Take each piece, flatten it slightly with your hand, and then roll it out into an elongated shape using a small rolling pin.
Heat Oil for Frying
Place a large iron wok over a wood fire. Pour 5 liters of cold-pressed gingelly oil into the wok and heat it until it is hot and shimmering, ready for deep frying.
Deep Fry the Khaja Puri
Carefully place the flattened dough pieces into the hot oil in batches. Fry them until they puff up, turn a beautiful golden brown color, and become crispy. Use skewers or a slotted spoon to turn them over and ensure even cooking on all sides.
Drain and Arrange Fried Puri
Once the Khaja Puri are perfectly fried, remove them from the hot oil using a slotted spoon or skewers. Place them on a large plate or tray to drain any excess oil. Continue frying the remaining dough pieces in batches until all are cooked.
Prepare Sugar Syrup
In the same wok (after removing any remaining oil), add 2 liters of water and 5 kg of sugar. Bring the mixture to a boil over the wood fire, stirring continuously until the sugar dissolves completely and the syrup thickens to a sticky consistency (ideally a one-string consistency).
Coat with Condensed Milk
Once the Khaja Puri are fried and arranged, drizzle 500 ml of condensed milk generously over them. Ensure all pieces are coated for added sweetness and flavor.
Serve and Share
The delicious and crispy Khaja Puri are now ready to be enjoyed. The video shows the prepared sweets being distributed to the residents of an old age home, highlighting the communal aspect of the cooking.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 1 swap
No All-purpose flour?
- White whole wheat flour (1:1)
- 1 cup minus 2 tbsp + 2 tbsp cornstarch (cake flour swap)
Variations
Simple ways to adapt this recipe.
- Adjust the amount of food
Adjust the amount of food coloring for a different visual appeal.
- Experiment with different flavorings in the sugar syrup
Such as cardamom or rose water.
Helpful Tips
Small details that can improve the final result.
Your Notes
Save your personal tweaks, substitutions and cooking adjustments.
Saved only on this device.Example: Used less salt, cooked 5 minutes longer, added extra coriander.
Included when you print this recipe.
More from Village Cooking Channel
Other recipes converted from Village Cooking Channel's cooking videos.
Vada Pav - Indian Street Food
Cuisine
Indian · Maharashtrian
Prep + Cook Time
2 hr 30 min
Difficulty Level
Medium
Chicken Drumstick Samosa – Village Style
Cuisine
Indian · South Indian
Prep + Cook Time
3 hr
Difficulty Level
Medium
Paneer Kathi Rolls
Cuisine
Indian · North Indian
Prep + Cook Time
1 hr 45 min
Difficulty Level
Medium
Vada Pav - Indian Street Food
Cuisine
Indian · Maharashtrian
Prep + Cook Time
2 hr
Difficulty Level
Medium
Kothu Parotta – Village Style
Cuisine
Indian · South Indian
Prep + Cook Time
2 hr 30 min
Difficulty Level
Medium
Grand Vegetarian Feast for Old Age Home
Cuisine
Indian · South Indian
Prep + Cook Time
4 hr 30 min
Difficulty Level
Medium
You might also like
Other recipes in the same cuisine, meal type, or style — ready to cook whenever you are.
Vegetable Savory Pancakes (Cheela) - Quick & Healthy
Cuisine
Indian · North Indian
Prep + Cook Time
25 Minutes
Difficulty Level
Easy
Crispy Spicy Onion Paratha
Cuisine
Indian · North Indian
Prep + Cook Time
45 Minutes
Difficulty Level
Medium
Air Fryer Gulab Jamun
Cuisine
Indian · Indian Dessert
Prep + Cook Time
30 Minutes
Difficulty Level
Medium
Crispy Dosa and Uttapam with Two Chutneys
Cuisine
Indian · South Indian
Prep + Cook Time
1 hr
Difficulty Level
Medium
Moringa Vada / Drumstick Leaves Fritters
Cuisine
Indian · South Indian
Prep + Cook Time
30 Minutes
Difficulty Level
Easy
No Fermentation Bajra Dosa (Sajja Pindi Attu) - Healthy & Tasty
Cuisine
Indian · South Indian
Prep + Cook Time
1 hr 5 min
Difficulty Level
Comments (0)
Sign in to leave a comment on this recipe.
Loading comments...