Paan Champakali – Marathi Recipe

Instructions

• Take maida into a dish and add salt.
• You can add ajwain, black pepper powder, cumin seeds, cumin powder, red chili powder, chat masala if you want.
• Add ghee and mix well.
• The mixture should be nice and crumbly.
• You can use sajuk tup or hot oil in place of ghee.
• Dissolve green color in water and add that water into maida.
• Mix well and add a little water at a time to knead a little thick dough.
• The dough should not be thin at all.
• Transfer the dough into a bowl, cover and rest it for just about 10 minutes.
• Take the dough again and knead it once more.
• Take a small ball of dough and roll it in a rectangle.
• Do not roll too thin. Roll it as we roll chapatti.
• Cut it across the breadth. Do not cut edge to edge.
• Leave some space along the edges.
• Lift one side carefully and fold it.
• Seal it and fold it again.
• Pinch one side to give the shape of leaf.
• Open it exactly at the centre and twist the pinched end.
• Take the end out and loosen the petals.
• Petals should not stick to each other, keep them a little loose.
• Seal the other side from upper side.
• Seal both the ends in opposite direction.
• Loosen the petals a little and stick them at the centre.
• Paan champakali is rolled. Keep it covered.
• Heat up oil on medium heat in a pan.
• Drop champakali on hot oil and fry it on low to medium heat. Do not fry on high heat.
• Fry for about 2-3 minutes from one side and flip it over.
• Fry well for about 2-3 minutes from other side too.
• Take champakali out of oil when it begins to turn light golden.
• You can have champakali as it is or sprinkle a little powdered sugar on it.
• Or you can make sugar syrup and soak champakali in it.