Porbandar Style Masala Khajali is a mildly spiced, deep-fried biscuits, have a bite of this Khajali and see how it crumbles into thin flakes and melts in your mouth. It is light, fluffy and a traditional Gujarati snack which is irresistible and tastes best with hot beverages.
Porbandar is famous not only as of the birthplace of 'The father of the Nation' Mahatma Gandhi, but also it is famous for the delicious and irresistible Khajali. Porbandar, a city in the state of Gujarat, claims it's monopoly.
The name Khajali itself is an attraction, it is just mouthwatering, consisting of ghee, plain flour, and water. This is the identity of Porbandar, it is a unique item of this city which consists of specialists for making it.
There are three types of this Khajali that are most famous amongst the people of the city and Porbandar consist of at least 150 businesses and more than 500 experienced workers in this field who earn their bread and butter by producing the Khajali which gets fondly consumed by the locals as well as the tourists.
On festive seasons Khajali is a big hit, not only that but Porbandar is the only city of India that exports Khajali all over the world. Variety of this product is their expertise and pride, and they believe it's more of a tradition and not just-food.
Once the holy month Shravan begins and we all eagerly wait for the thread of religious festivals to come, on the day of Naag Panchmi or Shitla Satam people bring generous amount of Porbandar Ni Khajali, which comes in different varieties like, Mori (Plain ), Masala and Sweet Khajali and we would devour with Indian Masala Chai.
Although Khajali is considered as a snack, however Gari ( sweet ) Meethi Khajali remains the most favourable choice for festivals and happy occasions.
Notes:-
Plain Khajali can be made without adding any spices, just use flour, ghee and follow the same process.
More Gujarati Snacks
1. Gujarat Na Daal Vada
4. Leftover Khaman Dhokla Chaat
📖 Recipe
Masala Khajli
Ingredients
- 1 cup plain flour
- ¼ cup ghee melted
- salt to taste
- ¼ teaspoon turmeric powder
- 1 tablespoon crushed cumin seeds and Black pepper powder combined
- ½ teaspoon red chilli powder
- ¼ teaspoon baking powder
- oil for deep frying
Instructions
- In a large mixing bowl, combine the plain flour and melted ghee. Rub the mixture between your fingertips until it resembles breadcrumbs.
- Add the salt, turmeric powder, crushed cumin seeds, black pepper, red chilli powder, and baking powder. Mix well.
- Gradually add water and knead into a firm dough, similar in consistency to chapati dough.
- Cover the dough with a damp kitchen towel and let it rest for 30 minutes.
- Heat the oil in a deep frying pan over low heat. The oil should not be too hot, as the khajli needs to cook slowly to develop its flaky texture.
- Knead the rested dough briefly, then divide it into 8 equal portions.
- Flatten each portion into a disc approximately ½ centimetre thick. Using your fingertip, make a few small holes in each disc to help it cook evenly.
- Carefully slide the khajli into the hot oil and fry on low heat until flaky, crisp, and lightly golden brown.
- Remove with a slotted spoon and place on a wire rack or kitchen paper to cool completely.
- Once cooled, the khajli will become even crispier and flakier.
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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Hayley Dhanecha says
That moment when you bite into one and it just shatters into the most delicate flaky layers is honestly unlike any other Gujarati snack, the cumin, black pepper and red chilli running through the dough give it such a lovely warmth and with a cup of masala chai on the side this is absolutely one of those things that is impossible to stop at just one.
Sri mallya says
Looks so delicious. I have never tried something like this before. Bookmarked to try this soon.
Sujata Roy says
These deep fried cookies looks awesome Jagruti. Cumin chilli powder made these mouthwatering. Lovely share.
mildly indian says
Such lovely flaky cookies and that too savory. I crave savory ones so often and love the cumin added. Outstanding share, Jagruthi
Praneetha says
First of all, I must say most of your recipes are so new to me and really unique, Jagruti. I have been bookmarking many recipes from your blog and would love to bookmark and try this masala khajali too. Looks so perfect with a cup of masala chai, what say?
ShilpaBh says
Wow.. spicy biscuits looking too delicious. I will try for sure
Deanna Samaan says
i love to try this!!! It would be so good I like with like a stew and chili!!!
Lisa says
You had me at "deep fried biscuits". These sound to die for!
Cynthia | What A Girl Eats says
Love the sound of those biscuits...so much flavor!
Dahn @savorthebest says
Your description of this melting in your mouth has sold me. I have got to give this a try, they sound absolutely amazing and the recipe looks quite easy
Elizabeth says
I have never heard of these before, but as I am a huge fan of cumin I know I would love them! That and the fact they're fried. Yum!
Anonymous says
I'm going to try this recipe and make a comment, but I was waiting for this recipe for long time. Hope it turns out nice
jcookingodyssey says
Let me know.
Unknown says
My khajali was not too flaky and soft. What can be the reason. How soft should the dough be. Should I use self rising flour?
jcookingodyssey says
Hi Rupa
Sorry to hear that. Dough should be fairly soft. Have you checked your baking powder or soda ? stale soda or baking powder won't give the lift. Hope this helps.
Mayuri Patel says
Awesome Jagruti. Have been waiting for this recipe. Searched online and wasn't happy as they all look like the balushahi. Waiting eagerly for the sweet preparation as I love them.
jcookingodyssey says
Thank you Mayuri.