Madatha Kaja

1. 1

   Step 1

   • a.Prepare the Dough
   • b.In a large mixing bowl, combine 2 cups of maida and 0.25 tsp of salt.
   • c.Add 3 tbsp of melted ghee to the flour. Rub it in with your fingertips until the mixture resembles coarse breadcrumbs. This process, called 'moyan', is key for a crispy texture.
   • d.Gradually add 0.5 cup of water, kneading to form a firm, smooth dough. It should be stiffer than chapati dough.
   • e.Cover the dough with a damp cloth and let it rest for 30 minutes.
2. 2

   Step 2

   • a.Make the Sata Paste
   • b.While the dough rests, prepare the 'sata'. In a small bowl, whisk together 2 tbsp of rice flour and the remaining 2 tbsp of melted ghee.
   • c.Mix until you have a smooth, creamy paste with no lumps. Set aside.
3. 3

   Step 3

   • a.Prepare the Sugar Syrup
   • b.In a saucepan, combine 1.5 cups of sugar and 0.75 cup of water. Bring to a boil over medium heat, stirring until the sugar dissolves.
   • c.Cook for 5-7 minutes until the syrup reaches a 'one-string consistency'. To test, take a drop between your thumb and forefinger; a single thread should form when you pull them apart.
   • d.Turn off the heat. Stir in 0.5 tsp of cardamom powder and 0.5 tsp of lemon juice to prevent crystallization. Keep the syrup warm.
4. 4

   Step 4

   • a.Roll and Layer the Dough
   • b.After resting, knead the dough for another minute. Divide it into 4 equal portions.
   • c.Take one portion and roll it into a very thin, large circle (approx. 9-10 inches), similar to a thin chapati.
   • d.Spread a thin, even layer of the sata paste over the entire surface of the rolled dough.
   • e.Roll out a second portion of dough to the same size and carefully place it on top of the first layer. Apply sata paste on this layer as well.
   • f.Repeat this process until all 4 layers are stacked.
5. 5

   Step 5

   • a.Shape the Kajas
   • b.Starting from one edge, roll the stacked layers into a tight, compact log. Ensure there are no air gaps inside.
   • c.Using a sharp knife, trim the uneven ends and then cut the log into 1-inch thick pieces.
   • d.Take each piece and gently press it flat with your palm or a rolling pin to about half its original thickness. This will make the layers more prominent.
6. 6

   Step 6

   • a.Fry the Kajas
   • b.Heat 2 cups of oil in a deep pan (kadai) over low heat. The oil should be just warm, not hot. To test, drop a small piece of dough; it should rise to the surface slowly.
   • c.Carefully slide a few kajas into the oil, ensuring not to overcrowd the pan.
   • d.Fry on low heat for 10-12 minutes, turning them occasionally. This slow frying is crucial for cooking the inner layers and making them crispy.
   • e.Once they turn a light golden brown and are crisp, remove them with a slotted spoon and place them on a wire rack to drain excess oil.
7. 7

   Step 7

   • a.Soak in Syrup
   • b.While the kajas are still hot and the syrup is warm, dip each fried kaja into the sugar syrup.
   • c.Let it soak for 30-60 seconds, turning to coat all sides. Do not soak for too long, or they will become soggy.
   • d.Remove the kajas from the syrup and place them back on the wire rack to allow any excess syrup to drip off.
   • e.Let them cool completely. They will become crispier as they cool. Store in an airtight container.

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