Namkeen Champakali

Ingredients

• 2 cups refined flour (maida)
• Salt to taste
• A large pinch of castor sugar
• 1 teaspoon red chilli powder
• 2 tablespoons hot oil
• Oil for deep frying
  Spice mix
• ¾ teaspoon red chilli powder
• 1½ teaspoons dried mango powder (amchur)
• 1 teaspoon dried pomegranate seeds (anardana) powder 
• ¼ teaspoon roasted cumin powder
• Salt to taste

Method

1. Take refined flour in a large shallow bowl. Add salt, castor sugar and red chilli powder hot oil and mix till the mixture resembles bread crumb consistency. Add ½ cup water little by little and knead into a stiff dough. Cover with a damp muslin cloth and set aside for 10-15 minutes.
2. Meanwhile, 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 small squares with the help of small cookie cutters. Make lengthwise cuts at equal distance in the middle of each square, leaving the edges intact. Apply some water on the edges. Gently pleat the cuts one over the other from one end to the other. Bring them together and press two ends to secure. Lightly twist once.
5. Heat sufficient oil in a kadai, gently slide in a few champakalis at a time, deep-fry on medium heat till golden. Drain on absorbent paper and immediately sprinkle some of the spice mix. Set aside to cool down.
6. Serve or store in an airtight container.