بهترین روش پخت خجور یا بسراق افغانی بسیار خوشمزه و آسان

Ingredients

• 1 unit Egg (large, room temperature)
• 1 cup Milk (whole milk or 2% works best)
• 0.5 cup Vegetable Oil (for dough, neutral flavor)
• 1 tsp Baking Powder (double-acting)
• 1 tsp Ground Cardamom (freshly ground for best aroma)
• 0.5 tsp Active Dry Yeast (helps a slight rise, optional)
• 0.5 tsp Vanilla Extract (pure extract)
• 4 cup All-Purpose Flour (sifted)
• 2 cup Vegetable Oil for Frying (use a neutral oil with a high smoke point)

Instructions

1. Combine Wet Ingredients

   In a mixing bowl, whisk together the egg, milk, and half a cup of vegetable oil until the mixture is smooth and slightly frothy.

   Time: PT2M

2. Add Flavorings and Leaveners

   Stir in the baking powder, ground cardamom, active dry yeast, and vanilla extract. Mix briefly until just combined.

   Time: PT5M

3. Incorporate the Flour

   Gradually add the sifted flour, about one cup at a time, mixing after each addition. Continue until a soft, non‑sticky dough forms.

   Time: PT5M

4. Knead the Dough

   Turn the dough onto a lightly floured surface and knead by hand for about 5 minutes until smooth and elastic.

   Time: PT5M

5. Rest the Dough

   Cover the dough with a clean kitchen towel and let it rest at room temperature for 30 minutes. This relaxes the gluten and allows the yeast to act.

   Time: PT30M

6. Shape the Khujor

   Divide the rested dough into 20 equal pieces (about the size of a walnut). Roll each piece into a smooth ball, then flatten gently with a rolling pin to a disc about ½‑inch thick.

   Time: PT10M

7. Heat the Oil

   Pour the frying oil into a pan, enough to submerge the discs about ½‑inch deep. Heat over low to medium‑low heat until the oil is warm (around 150‑160°C / 300‑320°F). Test with a small piece of dough; it should sizzle gently and rise slowly.

   Time: PT5M

   Temperature: 150-160°C

8. Fry the Discs

   Carefully place a few discs into the oil without crowding. Fry for 2‑3 minutes per side, turning once, until golden brown and puffed. Remove with a slotted spoon and drain on paper towels.

   Time: PT10M

   Temperature: 150-160°C

9. Cool and Serve

   Allow the fried khujor to cool slightly on a wire rack. Serve warm or at room temperature, optionally dusted with powdered sugar.

   Time: PT2M

Nutrition Facts

Calories

120

Protein

2 g

Carbohydrates

15 g

Fat

5 g

Fiber

0.5 g