Champa Kali | Sanjeev Kapoor Khazana

Scrumptious and crispy Champa Kali goes perfectly with a warm cup of tea.

CHAMPA KALI

Ingredients

1 cup, refined flour (maida)
Salt to taste
1 tbsp, ghee
Powdered sugar for garnish
Oil for deep frying

Method

1. In a bowl, add refined flour (maida), salt, ghee and sufficient water to make semi-soft dough.
2. Cover with a damp muslin cloth. Set aside for 2 minutes.
3. Take a portion of the dough, make roundels and flatten it. Roll it into a thin round shape and trim it into a rectangular shape.
4. Make lengthwise cuts in the middle. Apply water on the four sides of the sheet. Gently lift one end and place it on the other side. Fold again and place one end to the other, lightly press it. Repeat one more time.
5. Heat oil in a non-stick pan, deep fry the champa kali till golden colour.
6. Dust powdered sugar and serve.

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Cuisine - Indian

Course - starter

Dish - starter