How to make Namkeen Champa Kali -

Traditionally champakali is a delicious sweet snack but can be given a savoury avatar. Crisp and delicious, it needs quite a bit of skill which will require a little time to perfect

Sanjeev Kapoor

This recipe has featured on the show Khanakhazana.

Main Ingredients : Refined flour (maida) (मैदा), Melted ghee

Cuisine : Indian

Course : Snacks and Starters

For more recipes related to Namkeen Champa Kali checkout Chocolate Pancake, Oat Muffins, Japanese Tempura, Masala Papdi With Dahi Boondi . You can also find more Snacks and Starters recipes like Mushroom And Spinach Calzone Coconut Toto Soya Matar Kebabs - SK Khazana Steamed Seafood Packets

Namkeen Champa Kali

Namkeen Champa Kali Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 26-30 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Namkeen Champa Kali Recipe

  • Refined flour (maida) 2 cups

  • Melted ghee 3 tablespoons

  • Salt to taste

  • Castor sugar 1/2 teaspoon

  • Red chilli powder 1 teaspoon

  • Oil to deep fry


Step 1

Take refined flour in a bowl, add ghee, salt, castor sugar, red chilli powderand ½ cup water andknead intoa stiff dough. Cover with a damp muslin cloth and rest for 10-15 minutes.

Step 2

Divide the dough into 4 equal portions,roll outeach into a thin roundel.Make lengthwise cuts at equidistance in the middle of each roundel, leaving the edges intact. Apply some water on the edges. Lift the roundel, gather half the roundel with small pleats on the edge, bring them together and press gently to secure. Repeat on the opposite side. Twist once.

Step 3

Heat sufficient oil in a kadai, gently slide in a few champa kalisat a time, deep-fry on medium heat till golden.Drain on absorbent paper and set aside to cool down.Serve or store in an airtight container.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.