Champakali is an awesome snack item and I was really surprised when I first read about it as the name was really new and unique for me. This is also called as namkeen karela. So what exactly is Champakali? That's what I wondered when I first saw an image of Champakali.
It's basically an Indian tea-time snack because we simply need tea-time snacks, isn't it? The recipe I got inspired from used all purpose flour. But because I had already experimented a lot with whole wheat, like Whole Wheat Samosa, Wheat Kachori, Wheat Papdi, Wheat Namak Pare etc, I wanted to experiment the same with this dish, and I decided to go with whole wheat, the healthier version.
Wheat is no doubt healthier, but it reduces the shelf-life. While I am pretty sure these aren't going to last for long, I went for the wheat ones. You can use half-half wheat and all-purpose flour for increased shelf-life. Also, this can be made completely from all purpose flour. More the all purpose flour, more the shelf-life. Keep in mind the amount of water required to make the dough will vary with all purpose flour, it would be lesser, while it takes a bit more water with the wheat flour. Otherwise, this also can be stored for up to 2 weeks (if it doesn't finish up pretty earlier than that).
Original recipe link by Spusht (Nisha Sarda): http://spusht.blogspot.se/2014/01/tea-time-snack-namkeen-karela-champakali-elo-jhelo-kordois.html
Whole wheat flour (aata): 2 cups
Salt to taste
Carom seeds: 2 tsp.
Kasoori methi: 1 tsp.
Oil or ghee to add in the flour: 4 tsp.
Oil for frying
- Mix salt and carom seeds into the flour and mix well.
- Add the melted butter or ghee to the flour and mix well with fingers till it is of crumbling consistency.
- Add little warm water to the flour and mix. Add water, very little at a time to gather all the flour together in a ball and make a hard dough. Cover with a muslin cloth and keep aside for 20 minutes.
- Pinch little balls from the flour and flatten it with a rolling pin. With the help of a sharp knife, create vertical slits in the center, do not cut the edges.
- Lift it up after making the slits and seal both side edges with your fingers. Twist a bit from the top and bottom and pinch the edges as shown in the picture.
- Add it to the oil and fry on medium heat until it becomes golden- brown from both sides.
- Take out and drain on a kitchen paper to absorb excess oil.
- Repeat for all the dough. Store in air-tight container for up to 2-3 weeks.
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