How to make Champa Kali -

This is a snack that you won’t stop eating at one

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Refined flour, Salt (नमक)

Cuisine : Indian

Course : Snacks and Starters


For more recipes related to Champa Kali checkout Khasta Kachori, Chicken Kathi Roll, Vegetable Momos, Eggless Sponge Cake . You can also find more Snacks and Starters recipes like Cuban Potatoes Sabudana Vada Dal Noodle Pakoda - SK Khazana Crispy Pickled Sandwich

Champa Kali

Champa Kali Recipe Card

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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 : 26-30 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Champa Kali Recipe

  • Refined flour 1 cup

  • Salt to taste

  • Ghee 1 tablespoon

  • Oil to deep fry

  • Icing sugar for dusting

Method

Step 1

Take refined flour in a mixing bowl, add salt, ghee and sufficient water, mix and knead into semi-soft dough. Cover with a damp muslin cloth and rest the dough for 15 minutes.

Step 2

Heat sufficient oil in a kadai.

Step 3

Divide the dough into equal portions and shape them into balls. Flatten each ball slightly and roll into a thin disc. Further trim it into a rectangular shape.

Step 4

Make lengthwise cuts in the middle leaving ½ cm all around. Apply water on the four ends of the sheet. Gently lift one end along the cuts and place it on the other side. Fold again and pinch the top and bottom ends to seal.

Step 5

Gently slide into hot oil and deep fry the champa kalis till golden. Drain on absorbent paper.

Step 6

Arrange them on a serving platter, dust icing sugar over them and serve when cooled.

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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 www.sanjeevkapoor.com 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.