Khaja (feni)

Khaja or feni is prepared in the kitchen of Lord Jagarnath temple of Puri daily for being served as Prasad . This recipe is a savory dish and not the traditional sweet Khaja. The ingredient kallonji is not included in this recipe because it not always added in Khaja but is added in Goja. It is my favourite snack I prefer to have with tea.

photo of khaja (feni)
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Sushree Satapathy's Secret Indian Recipe !
Serves: 
10

Preparation Time: 
7-10 min
Cooking Time: 
35 min

Complexity: 
Easy


Ingredients: 
Flour- 2 cups
Oil- 2 tbsp
Salt to taste
Oil for frying
For spread mixture
Oil- 4 tbsp and 3 tbsp flour mix make a thick paste for layering
Directions: 
In a large mixing bowl add flour, oil and salt and mix it well. Then slowly add water to make a stiff dough. Knead it for 10 minutes and keep aside for 15 minutes.
After 15 minutes again knead until its smooth dough.
Then divide it into 4 small balls like for making roti. Now use a rolling pin and make round shaped roti with flour dough and keep it aside .
Now make the spread mixer.
To make khaja, place one roti first and spread some oil and flour mixture on on top. now place one more roti on top again spread maida and oil on top . This way place all the four rotis one after the other and now fold them together from one corner. To give it a rope like shape. Then cut into one inch size pieces. Roll each piece again to make about 3 inches long Feni.
Now heat oil in another pan and deep fry the khaja on medium flame. It will then become golden in color.The khaja will become crispy and harder as they cool down. Serve after they become cool
Footnotes: 
[NOTE: The good point being that it can be served and stored anytime if kept in tightly pressed container.]