Step-by-Step Instructions

1. 1.Prepare the workspace

   Clear a flat, clean surface on the ground and place a large black slab. Pour water over the slab to clean it.

2. 2.Prepare the dough

   Pour 5 kg of all-purpose flour (maida) onto the clean slab. Make a well in the center of the flour.

3. 3.Add seasonings and color

   Add 2 tablespoons of salt into the well. Mix 1 tablespoon of red food coloring with a little water and pour it into the well.

4. 4.Knead the dough

   Gradually add water and knead the flour, salt, and food coloring mixture until a smooth, firm, and orange-colored dough is formed.

5. 5.Roll the dough

   Dust the slab with flour. Take a portion of the dough and flatten it with your hands. Use a rolling pin to roll it into a large, thin rectangular sheet.

6. 6.Apply layering paste

   In a separate bowl, mix 1 cup of maida with 1/2 cup of cold-pressed gingelly oil (or ghee) to form a thin paste. Spread this paste evenly over the entire surface of the rolled-out dough sheet.

7. 7.Cut into strips

   Use a knife to cut the large, paste-coated dough sheet into long, thin strips.

8. 8.Form the layered log

   Carefully stack the strips on top of each other, then gently roll them into a long, tight log. Dust with flour as needed to prevent sticking.

9. 9.Cut into pieces

   Use a knife to cut the long dough log into small, round pieces, approximately 1-inch thick. Dust these pieces with flour.

10. 10.Flatten Kaja Puri

    Take each small, round piece and flatten it with a rolling pin into an oval or elongated shape. Ensure the layers are visible. Place the flattened pieces on a large tray.

11. 11.Heat oil for frying

    Place a large wok over a wood fire and add 5-10 liters of cold-pressed gingelly oil. Heat the oil until it is hot enough for deep frying.

12. 12.Deep fry Kaja Puri

    Carefully place the flattened Kaja Puri pieces into the hot oil. Fry them in batches, turning occasionally, until they puff up, the layers separate, and they turn golden brown and crispy.

13. 13.Drain and collect

    Remove the fried Kaja Puri from the oil using a slotted spoon or skewers, allowing excess oil to drain. Place the fried Kaja Puri on a large tray. Continue frying all the remaining Kaja Puri.

14. 14.Prepare sugar syrup

    Remove the wok from the fire. Add 1-1.5 liters of water and 2-3 kg of sugar to the wok. Place it back on the fire and stir continuously until the sugar dissolves and the syrup boils to a sticky consistency.

15. 15.Drizzle with syrup and glaze

    Remove the sugar syrup from the fire. Drizzle the hot sugar syrup generously over the fried Kaja Puri. Optionally, prepare a white glaze (e.g., condensed milk or a thickened sugar glaze) and drizzle it over the Kaja Puri as well.

16. 16.Serve

    The Kaja Puri are now ready to be served and enjoyed.