Holi is ready to come. But are
you? I would say no. How can Holi be complete without tasty savories? So today’s
recipe is one of the savories, everyone would like, just as the Mawa Gujiya posted earlier. It’s something salty, peppery & fingerlicious, that would
be on the hit list of every person, this Holi. So, presenting-
Masala Kaju
Ingredidents:
Maida (flour) - 250 gm
Salt – ½ tsp
Ghee/Olive oil 75gm (for moin
or rubbing)
Ghee for frying
Maggi Tastemaker masala
Method:
- Pour 75gm ghee/oil in maida. Mix and rub the mixture with your palm till it attains the texture of bread crumbs.
- Make dough of this mixture using lukewarm water. The dough should be prepared with the least amount of water, so that it is as stiffer as it can be. For this, little amount of water should be added in steps, while making the dough.
- Make two balls out of the dough & roll it like a chappati, till they become 1/4” thick.
- Stack them; and roll them down till they stick to each other, without merging.
- Now take a measuring cap (of syrups) or any cap of similar diameter.
- Place half of the measuring cap above the roll outs. Press and detach the cut out. Repeat this process, from the arc so formed. You would notice that the cut-outs would appear like cashews made-up of flour.
- Fry up these cashews, just as you do it for nimki (or mathri).
- Add the Tastemaker masala to those fried cashews and mix them well. You may use salt and black pepper or chaat masala in place of the Tastemaker masala, as well.
- The tasty Masala Kajus are ready.
Remember:
- A line between the roll-outs should be visible, as this would help your cut-outs look more realistic and more similar to a whole cashew.
- The cut-out shouldn’t be very thick or very thin, but just as wide as a cashew. This would not only enhance the look, but also the taste.
- The Tastemaker masala should be mixed with the fried cashews, when they are hot. This would, make the masala stick to the fried cashews.
