Kaja Puri (Layered Sweet Fritters) – Village Style

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 7: Cut into strips

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

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 16: Serve

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

• Ensure the dough is kneaded well for elasticity and a smooth texture.

• Roll the dough very thin to achieve crispy, flaky layers in the Kaja Puri.

• Maintain a consistent oil temperature during frying to ensure even cooking and a golden-brown color.

• Drizzle the sugar syrup and glaze over the Kaja Puri while they are still warm for better absorption.

• Add cardamom powder or rose water to the sugar syrup for an aromatic twist.

• Experiment with different food colors to create a vibrant assortment of Kaja Puri.

• For a savory version, omit the sugar syrup and glaze, and sprinkle with spices like chili powder and cumin.