Tea Kadai Cake, also known as Kajada or Attu Kaal Cake, is a popular street snack in Tamil Nadu, India, typically served at local tea shops. It’s a delightful treat that combines a crispy exterior with a soft, mildly sweet interior. This snack is a nostalgic memory for many, often enjoyed after school or with a hot cup of tea. The best part? It’s easy to make at home and will take you back to the streets of Tamil Nadu with every bite. Let’s dive into the recipe!

• 1 cup maida (all-purpose flour)
• 2 tablespoons rava (semolina)
• 1 tablespoon rice flour
• 1/8 teaspoon baking soda
• A pinch of salt
• 1 tablespoon ghee (clarified butter)
• 2 tablespoons water (if needed)

1. In a blender, add 1/2 cup sugar and a pinch of cardamom powder. Blend until finely powdered.
2. Crack 1 egg into the powdered sugar mixture and blend again until smooth and well combined. Set it aside.

Prepare the Dough:

1. In a mixing bowl, add 1 cup maida (all-purpose flour), 2 tablespoons rava (semolina), 1 tablespoon rice flour, 1/8 teaspoon baking soda, and a pinch of salt. Mix these dry ingredients well.
2. Add the egg-sugar mixture to the dry ingredients and mix until everything comes together. You should get a soft, slightly sticky dough.
3. Add 1 tablespoon of ghee to the dry mixture and mix until it’s evenly incorporated. Ghee helps to create a soft, flaky texture.
4. If the dough is too dry or hard, gradually add 2 tablespoons of water and knead until you get a smooth and soft dough.
5. Let the dough rest for 30 minutes. Don't worry if it's sticky at first—after resting, it will become less sticky and much easier to handle.

Shape and Fry:

1. Once the dough has rested, divide it into small, lime-sized balls.
2. Heat oil in a deep frying pan over medium to low heat. Once the oil is hot, gently drop the dough balls into the oil.
3. Fry the balls until they are golden brown on the outside and soft on the inside. Be patient while frying, as it may take some time to cook thoroughly. If you fry too quickly, the cakes may appear brown but remain uncooked inside.
4. When fried, remove the cakes from the oil and let them drain on paper towels to remove excess oil.

Serve and Enjoy: These Tea Kadai Cakes are now ready to enjoy! They should be crispy on the outside and soft, slightly sweet on the inside. Perfect as a snack with tea or just as a delightful treat any time of the day. Note: This recipe makes about 10 medium-sized cakes. Typically, tea shops make larger cakes, which are more filling, but these smaller ones are just as delicious and perfect for snacking.