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Diwali recipe

Champakali Namkeen Recipe

चटपटी चम्पाकली-दीवाली की खास नमकीन । Karela Nimki Recipe| Spicy Champakali Nimki | Namkeen elo jhelo

 

Champakali Namkeen is a Karela shape snack famous in Maharashtra. It is also popular with Elo Jhelo’s name in some parts of the country. One can enjoy it as a tea time snack or munch it as evening snacks.

Follow the step by step procedure along with images to prepare this savory snack Champakali Namkeen.

Directions:

1. Take 2 cups of maida in a bowl and add spices to it.

2. Add 1/2 tsp of cumin seeds, 1/2 tsp carom seeds, 1 tbsp of dry fenugreek after crushing them with your hands.

3. Add 1/2 tsp of crushed red chili, 1/4 tsp of crushed black pepper, 1/2 tsp of salt, 1/4 cup of oil, and mix well.

4. Add water gradually to the flour and knead a stiff dough. Cover and rest the dough for 25-30 minutes.

5. Knead the dough again after 30 minutes and divide it into small portions.

6. Take a portion of the dough and roll it into a roti of 3.5 to 4 inches in diameter.

7. Cut 1/2 cm of strips across the rolled roti, keeping the edges connected.

8. Fold the sheet in such a way that it looks like a bitter gourd. Similarly, prepare all the champakali.

9. Heat the oil in the Kadai. We need the oil a little less hot than medium.

10. Add as many champakali as possible to the Kadai. Fry them over low flame for 2-3 minutes.

11. Turn the champakali around once fried from below and fry them till golden brown from all sides.

12. Take all the champakali out on a plate when fried and put another batch of namkeen. Each batch will take 7-8 minutes to fry up.

13. Masala Champakali namkeen is ready to be served.

 

Champakali Namkeen Recipe
Author: 
Recipe type: Snacks
Cuisine: Maharashtra
 
It is also popular with Elo Jhelo's name in some parts of the country. One can enjoy it as a tea time snack or munch it as evening snacks.
Ingredients
  • Refined Flour - 2 Cup (250 grams)
  • Cumin Seeds - ½ tsp
  • Carom Seeds - ½ tsp
  • Oil - ¼ Cup
  • Red Chilli - ½ tsp, coarsely ground
  • Black Pepper - ¼ tsp, crushed
  • Salt - ½ tsp
  • Oil for Frying
Instructions
  1. Take 2 cups of maida in a bowl and add spices to it.
  2. Add ½ tsp of cumin seeds, ½ tsp carom seeds, 1 tbsp of dry fenugreek after crushing them with your hands.
  3. Add ½ tsp of crushed red chili, ¼ tsp of crushed black pepper, ½ tsp of salt, ¼ cup of oil, and mix well.
  4. Add water gradually to the flour and knead a stiff dough. Cover and rest the dough for 25-30 minutes.
  5. Knead the dough again after 30 minutes and divide it into small portions.
  6. Take a portion of the dough and roll it into a roti of 3.5 to 4 inches in diameter.
  7. Cut ½ cm of strips across the rolled roti, keeping the edges connected.
  8. Fold the sheet in such a way that it looks like a bitter gourd. Similarly, prepare all the champakali.
  9. Heat the oil in the Kadai. We need the oil a little less hot than medium.
  10. Add as many champakali as possible to the Kadai. Fry them over low flame for 2-3 minutes.
  11. Turn the champakali around once fried from below and fry them till golden brown from all sides.
  12. Take all the champakali out on a plate when fried and put another batch of namkeen. Each batch will take 7-8 minutes to fry up.
  13. Masala Champakali namkeen is ready to be served.

 

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