KHAJLA

KHAJLA is a traditional breakfast meal served with milk in South Asian countries. It is crispy hard wheat poor in a large form.

 

It is layered with shortening which makes it crisp. It can be also used as “papri” on top of traditional foods.

 

Khajla is mostly eaten in the month of Ramadan during “sehri” ( Meal of the dawn). It recalls me of the endless waiting lines at the bakery back in Pakistan, to get this traditional sehri pack. It is a very simple recipe, but time-consuming. Each layer is packed with the spread of shortening mixture and rolled in perfection. It’s proofed twice before it’s the final stage.

 

Khajla is regarded as one of the most popular recipes of Pakistani cuisine. No table is complete without exhibiting delicious and aromatic Khajla. By following the Khajla Recipe in Sehri, you will get the perfect taste.

The Preparations.

The KHAJLA dough is kneaded until soft, so it can flatten out even and smooth.

Proofing the dough.

The dough is stuffed with shortening and is finely apportioned into even rolls and settled for proofing.

Managing the layers.

Each roll is flattened carefully by placing it in between plastic sheets, to avoid sticking.

KHAJLA RECIPE

Course: Breakfast
Prep Time: 10minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6 people

INGREDIENTS:

  • All-purpose flour 4 cups
  • Salt 1tsp
  • Vegetable shortening 3/4 cup
  • Corn starch 2 tbsp.
  • Oil to fry
  • Water as required

INSTRUCTIONS:

  • Mix the flour and salt in a mixing bowl.
  • Knead it with warm water till a soft dough is formed.
  • Proof the dough for an hour.
  • In a small bowl make a mixture of shortening and corn starch.
  • Place dough on a floured surface and roll the dough until 1/4 inch thick.
  • Spread the shortening mixture over the flattened dough thoroughly.
  • Start rolling the dough tightly like a swiss roll.
  • Cut 2-inch rolls uniformly and place it on a floured surface.
  • Take one roll at a time and roll it in a thin layer.
  • Place a wok on a medium-high flame.
  • Place the rolled dough in the hot oil and pour hot oil with the help of a ladle in the center of the dough.
  • This will open the layers and make them crisp.
  • Take it out once it is golden and crisp.
  • Strain out the oil by placing all the ready khajlas in a strainer so that all the excess oil is drained.
  • It can be stored for a month or two in an airtight bag.
  • This recipe can make up to 30 khajlas.
  • Enjoy it in the morning for breakfast.
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