Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/4 cup cocoa powder
- 1/4 cup semolina
- 1/4 cup ghee
- 1/4 cup water
- 1/4 cup sugar
- 1/4 tsp cardamom powder
- Oil for frying
Special equipment needed:
- Rolling pin
- Deep frying pan
Step-by-step instructions:
1. In a mixing bowl, combine all-purpose flour, cocoa powder, semolina, ghee, and cardamom powder. Mix well.
2. Add water gradually and knead the dough until it becomes smooth and firm.
3. Cover the dough with a damp cloth and let it rest for 30 minutes.
4. After 30 minutes, divide the dough into small equal-sized balls.
5. Roll each ball into a thin circle using a rolling pin.
6. Cut the rolled dough into small diamond shapes using a knife or a cookie cutter.
7. Heat oil in a deep frying pan over medium heat.
8. Once the oil is hot, add the diamond-shaped dough pieces to the oil and fry until they turn golden brown.
9. Remove the fried dough pieces from the oil using a slotted spoon and place them on a paper towel to remove excess oil.
10. In a separate pan, heat sugar and water over medium heat until the sugar dissolves completely and the mixture thickens.
11. Dip the fried dough pieces in the sugar syrup and let them soak for a few minutes.
12. Remove the soaked dough pieces from the sugar syrup and place them on a serving plate.
13. Serve the Chocolate Puri Khaja warm or at room temperature.
- Time:
Preparation time: 40 minutes
- Cooking time: 20 minutes
Temperature:
- Oil for frying: 350°F
Serving size:
- This recipe makes about 20 pieces of Chocolate Puri Khaja.
Nutritional information:
- Calories: 120 per piece
- Total Fat: 5g
- Saturated Fat: 3g
- Cholesterol: 10mg
- Sodium: 5mg
- Total Carbohydrates: 18g
- Dietary Fiber: 1g
- Sugars: 8g
- Protein: 2g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Cornstarch can be used instead of semolina.
- Butter or margarine can be used instead of ghee.
Variations:
- Instead of cocoa powder, you can use melted chocolate for a richer flavor.
- You can add chopped nuts or dried fruits to the dough for added texture and flavor.
Tips and tricks:
- Make sure the dough is kneaded well to avoid cracks while rolling.
- Fry the dough pieces in small batches to avoid overcrowding in the pan.
- Do not overcook the sugar syrup, as it can become too thick and sticky.
Storage instructions:
- Chocolate Puri Khaja can be stored in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- To reheat, place the Chocolate Puri Khaja in a preheated oven at 350°F for 5-7 minutes.
Presentation ideas:
- Arrange the Chocolate Puri Khaja on a platter and sprinkle some powdered sugar on top for a festive look.
Garnishes:
- Chopped nuts or fresh fruits can be used as a garnish.
Pairings:
- Chocolate Puri Khaja pairs well with a hot cup of tea or coffee.
Suggested side dishes:
- This recipe can be served as a dessert on its own.
Troubleshooting advice:
- If the dough is too dry, add a little more water.
- If the sugar syrup becomes too thick, add a little more water to thin it out.
Food safety advice:
- Make sure the oil is hot enough before frying to avoid undercooked dough.
- Use caution when handling hot oil to avoid burns.
Food history:
- Puri Khaja is a traditional Indian sweet that originated in the state of Odisha.
Flavor profiles:
- Chocolate Puri Khaja has a sweet and chocolaty flavor with a crispy texture.
Serving suggestions:
- Serve Chocolate Puri Khaja as a dessert after a meal or as a snack with tea or coffee.
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Region: Indian
Taste: Sweet, Rich, Chocolatey, Crispy