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.
- 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
- Take 2 cups of maida in a bowl and add spices to it.
- Add ½ tsp of cumin seeds, ½ tsp carom seeds, 1 tbsp of dry fenugreek after crushing them with your hands.
- Add ½ tsp of crushed red chili, ¼ tsp of crushed black pepper, ½ tsp of salt, ¼ cup of oil, and mix well.
- Add water gradually to the flour and knead a stiff dough. Cover and rest the dough for 25-30 minutes.
- Knead the dough again after 30 minutes and divide it into small portions.
- Take a portion of the dough and roll it into a roti of 3.5 to 4 inches in diameter.
- Cut ½ cm of strips across the rolled roti, keeping the edges connected.
- Fold the sheet in such a way that it looks like a bitter gourd. Similarly, prepare all the champakali.
- Heat the oil in the Kadai. We need the oil a little less hot than medium.
- Add as many champakali as possible to the Kadai. Fry them over low flame for 2-3 minutes.
- Turn the champakali around once fried from below and fry them till golden brown from all sides.
- 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.
- Masala Champakali namkeen is ready to be served.
