Looking nearly like a flower that is about to bloom, this Namkeen Champakali instantly brings a smile on everyones face. The namkeen version is an excellent celebration starter specialy made for Diwali.

NAMKEEN CHAMPAKALI

Active ingredients

2 cups improved flour (maida).
Salt to taste.
A big pinch of castor sugar.
1 tsp red chilli powder.
2 tablespoons hot oil.
Oil for deep frying.
Spice mix.
3/4 tsp red chilli powder.
1 1/2 tsps dried mango powder (amchur).
1 tsp dried pomegranate seeds (anardana) powder.
1/4 tsp roasted cumin powder.
Salt to taste.

Approach.

1. Take improved flour in a big shallow bowl. Add salt, castor sugar and red chilli powder hot oil and mix till the mixture resembles bread crumb consistency. Add 1/2 cup water little by little and knead into a stiff dough. Cover with a damp muslin fabric and set aside for 10-15 minutes.
2. On the other hand, mix together red chilli powder dried mango powder, dried pomegranate seeds powder, roasted cumin powder and salt in a bowl.
3. Heat sufficient oil on low heat in a kadai.
4. Take a portion of the dough, roll it out into a thin roundel. Cut into little squares with the assistance of little cookie cutters. Make lengthwise cuts at equal distance in the middle of each square, leaving the edges intact. Apply some water on the edges. Carefully pleat the cuts one over the other from one end to the other. Bring them together and press 2 ends to protect. Lightly twist when.
5. Heat enough oil in a kadai, gently slide in a couple of champakalis at a time, deep-fry on medium heat till golden. Drain pipes on absorbent paper and right away sprinkle some of the spice mix. Set aside to cool down.
6. Serve or keep in an airtight container.

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