Champakali – Marathi Recipe

Instructions

• Take maida into a dish and add a pinch of salt and ghee.
• I am using dalda here. You can use ghee instead of dalda.
• Mix everything well together. The mixture should be crumbly.
• Add a little water at a time and knead the thick dough.
• Transfer the dough into a bowl and cover.
• Give it a resting time of about 30 minutes.
• After 30 minutes, take the dough and knead once more. Make it soft.
• Make small balls of dough and make them smooth.
• Roll in into round disc-like puri.
• With the help of a knife or cutter, cut it vertically. Leave some space at the edges.
• Roll it and press the edges. As you roll up the champakali, it gets nice layers.
• Heat up oil on medium heat.
• Drop champakali in hot oil and fry on medium heat only.
• Spread the champakali at the center before dropping into the oil.
• Fry until champakali gets nice golden color from all sides.
• Take champakali out of the oil, drain excess oil, and transfer into a dish.
• Champakali is already.
• Sprinkle powdered sugar on champakali when it is hot.
• Or you can drop them in sugar syrup as we dro pakatil puri.
• You can keep them plain as it is.
• You can make 13-14 champakali from 1 cup maida.