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, red chilli powder and hot oil and mix with a spoon. When cooled mix with both hands till the mixture resembles bread crumbs. 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 small bowl.
3. Heat sufficient oil in a kadai on low heat.  
4. Divide the dough into equal portions and shape them into balls. Roll out each ball into a thin roundel. Cut into small squares with a small cookie cutter. Make lengthwise cuts at equal distance in the middle of each square, leaving the edges intact. Apply some water on the edges and 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. This is champakali. 
5. Heat sufficient oil in a kadai, gently slide in a few champakalis at a time, and deep-fry on medium heat till golden. Drain on absorbent paper and immediately sprinkle some of the spice mix. Set aside to cool down to room temperature.
6. Arrange them on a serving plate and serve or store in an airtight container.