Minced Meat Khaja (Savory Stuffed Pastries)

Name: Minced Meat Khaja (Savory Stuffed Pastries)
Ingredients: 2 cups Wheat flour (All-purpose flour) (For the dough casing.); 2 tablespoons Ghee (To be mixed into the flour for shortening.); 1 teaspoon Salt (Or to taste.); 3/4 cup Water (Estimated quantity for binding dough; adjust as needed.); 4 tablespoons Rice flour (For the 'Man' (layering paste).); 4 tablespoons Ghee (For the 'Man' (layering paste). Mix with rice flour.); 1 pound Minced meat (Mutton or Chicken) (Original specifies 'Kheema of Goast (mutton) or Marghi (chicken)'.); 1 tablespoon Ghee (For cooking the meat.); 1 tablespoon Mixed spices (Garam Masala, Ginger, Garlic) (Quantity estimated. Use preferred savory spices to taste.); 2 cups Ghee (For deep frying. Can substitute with neutral oil.)

These savory, flaky pastries are a delightful variation of the traditional sweet Khaja, featuring a crisp, layered shell stuffed with spiced minced meat. The dough is laminated with a rich paste of rice flour and ghee to create signature airy layers that shatter satisfyingly upon the first bite. Served hot and fresh from the fryer without sugar syrup, they make for an indulgent appetizer or savory snack.

Ingredients

2 cups Wheat flour (All-purpose flour) (For the dough casing.)
2 tablespoons Ghee (To be mixed into the flour for shortening.)
1 teaspoon Salt (Or to taste.)
3/4 cup Water (Estimated quantity for binding dough; adjust as needed.)
4 tablespoons Rice flour (For the 'Man' (layering paste).)
4 tablespoons Ghee (For the 'Man' (layering paste). Mix with rice flour.)
1 pound Minced meat (Mutton or Chicken) (Original specifies 'Kheema of Goast (mutton) or Marghi (chicken)'.)
1 tablespoon Ghee (For cooking the meat.)
1 tablespoon Mixed spices (Garam Masala, Ginger, Garlic) (Quantity estimated. Use preferred savory spices to taste.)
2 cups Ghee (For deep frying. Can substitute with neutral oil.)

Instructions

1In a mixing bowl, combine the wheat flour, salt, and 2 tablespoons of ghee. Rub the ghee into the flour with your fingertips until crumbly. Gradually add water and knead into a firm, smooth dough. Cover and let it rest.
2In a small bowl, mix the rice flour with an equal amount of ghee (4 tablespoons each) until it forms a smooth, creamy paste. This mixture, known as 'Man', creates the flaky layers.
3Heat 1 tablespoon of ghee in a pan. Add the minced meat and spices. Cook over medium heat, stirring frequently, until the meat is fully cooked and completely dry. It is crucial that the mixture is dry so it does not make the pastry soggy. Let it cool completely.
4Roll out the dough into a large, thin sheet. Spread the rice flour paste (Man) evenly over the surface. Roll the sheet up tightly like a Swiss roll. Cut the roll into equal portions. Take one portion, flatten it slightly, and roll it out into a small circle. Place a spoonful of the cooled meat filling in the center, fold over to seal (like a turnover or dumpling), and crimp the edges.
5Heat the ghee in a deep pan (penu) over medium heat. Fry the stuffed khajas until they are crisp and pale golden (white-ish). Do not brown them too darkly. Remove from the ghee and drain. Serve them hot immediately. Do not dip in sugar syrup.