Namkeen Champakali

Ingredients

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

Method

1. Heat 2 tablespoons oil in a non-stick pan.
2. Take refined flour in a large shallow bowl, add salt, castor sugar, and mix well. Add the hot oil and mix till the mixture resembles breadcrumb 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.
3. Meanwhile, mix together dried mango powder, red chilli powder, roasted cumin powder and salt in a bowl.
4. Take a portion of the dough, roll it out into a thin roundel. Make lengthwise cuts at equal distance in the middle of each roundel, 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. Make more champakalis in the same way.
5. Heat sufficient oil on low heat in a kadai.
6. Gently slide in a few champakalis at a time into hot oil 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.
7. Arrange on a serving platter and serve or cool and store in an airtight container.