Time: 1 hour
20-22 medium champakali
Ingredients:
100 gram Maida
15 to 20 gram Dalda (or any vegetable fat)
Pinch of salt
Powdered sugar, as much needed
Oil and ghee for frying
Method:
1) Add pinch of salt and dalda to maida. Mix well until you get bread crumbs like mixture. dalda should be well mixed. Sprinkle very little water and make a stiff dough. Cover for 15-20 minutes.
2) Divide the dough into 1/2 inch ball. Roll each ball into a thin poori (disc). Make vertical slits keeping the ends intact. Try to make the slits closer. (please refer the above picture.)
3) Start rolling from one end and seal the edges while rolling. Make all the champakalis and deep fry over low to medium heat. When they cool down a bit (warm) sprinkle powdered sugar.
Let them cool completely and then store in airtight container.
Tip:
1) Do not sprinkle sugar over hot champakali, it will make them soft.
20-22 medium champakali
Ingredients:
100 gram Maida
15 to 20 gram Dalda (or any vegetable fat)
Pinch of salt
Powdered sugar, as much needed
Oil and ghee for frying
Method:
1) Add pinch of salt and dalda to maida. Mix well until you get bread crumbs like mixture. dalda should be well mixed. Sprinkle very little water and make a stiff dough. Cover for 15-20 minutes.
2) Divide the dough into 1/2 inch ball. Roll each ball into a thin poori (disc). Make vertical slits keeping the ends intact. Try to make the slits closer. (please refer the above picture.)
3) Start rolling from one end and seal the edges while rolling. Make all the champakalis and deep fry over low to medium heat. When they cool down a bit (warm) sprinkle powdered sugar.
Let them cool completely and then store in airtight container.
Tip:
1) Do not sprinkle sugar over hot champakali, it will make them soft.
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