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When it comes to flaky, buttery and layered treats from around the world, Khaja from Odisha is indeed a must-have. The iconic snack is especially prepared in the seaside town of Puri, which is also famed for the Jagannath Temple, a major Vaishnav Hindu pilgrim centre. It is also quite well-known that Michelin-starred Chef Vikas Khanna is a well-travelled documentarian of India’s most iconic foods, from the street foods of Amritsar to Pakhala in Odisha. So, the idea that he would take time out to show the world how Puri’s famous Khaja is made is not surprising at all.
In a recent video post on social media, Chef Vikas Khanna shared the entire, laborious process through which flaky, crispy and sweet Khaja is made in Puri. The video was clearly made during his recent trip to Odisha, where he collaborated with Odisha’s food expert, Rohit Srivastava, to indulge in many unique gems from Odia cuisine. Naturally, Khaja from Puri could not be left out.
The video shows how Khaja makers in Puri first make a buttery, soft, ghee-laden dough of refined flour and then roll it out. Generous amounts of ghee mixed with refined flour are then applied to the rolled-out dough, with the makers even leaving imprints of their fingers as they spread it across every inch. The dough is then tightly rolled up, evened out and then cut into equal-sized chunks. These chunks are then rolled out again and deep-fried to perfection.
For the sweet Khaja, the fried goodies are then soaked in sugar syrup and dried out in cane baskets. However, a savoury version of the dish is also made, where the dough is stuffed with ghee, carom seeds and refined flour. These savoury Khaja are deep-fried but not dipped in sugar syrup, keeping their flavour salty and crunchy instead of sweet and juicy. Usually enjoyed as a tea-time snack, Khaja is a special treat that is also popular in West Bengal, Bihar and Jharkhand.
Video Credit: YouTube/Hebbars Kitchen
In his post, Chef Vikas Khanna not only captures every moment of the making of Puri’s famous Khaja, but also explains which one he indulged in. “Nothing compares to Khaja at Puri. Nothing,” he wrote in the post. “The flaky and layered delicacy is a gastronomic delight! The generous coating of ghee in between the layers makes the texture of Khaja flaky, crunchy and an absolute delight! There are sweet and savoury variations of the Khaja, the one I was having was the savoury Khaja with ajwain in between the layers.”
