Let the flavour of these savoury champali unfold as you bite into its beutiful layers. These intricate looking snacks may look difficult to make but they are quite easy!

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

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

Cuisine : Indian

Course : Snacks and Starters

For more recipes related to NAMKEEN CHAMPAKALI checkout Chocolate Pancake, Oat Muffins, Japanese Tempura, Masala Papdi With Dahi Boondi . You can also find more Snacks and Starters recipes like Moongdal Idli-SK Khazana Moong Dal Waffle Chicken Seekh Roll Creamy Spinach Pizza




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 : 31-40 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for NAMKEEN CHAMPAKALI Recipe

  • Refined flour (maida) 2 cups

  • Oil 2 tablespoons

  • Salt to taste

  • Castor sugar (caster sugar) large pinch

  • Red chilli powder 1 teaspoon

  • Oil to deep fry

  • Spice mix

  • Dried mango powder 1 1/2 teaspoons

  • Red chilli powder 3/4 teaspoon

  • Cumin powder , roasted 1/4 teaspoon

  • Salt to taste


Step 1

Heat oil in a non-stick pan.

Step 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 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.

Step 3

Meanwhile, mix together dried mango powder, red chilli powder, roasted cumin powder and salt in a bowl.

Step 4

Heat sufficient oil on low heat in a kadai.

Step 5

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.

Step 6

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.

Step 7

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.