Go Back
Champakali Gathiya Recipe

Champakali Gathiya Recipe

Champakali Gathiya is a traditional Gujarati deep-fried snack shaped like beautiful flowers or the Champak (magnolia) bud, hence the name. Made from a spiced gram flour (besan) dough, these intricately shaped, crispy spirals are seasoned with ajwain (carom seeds) and black pepper. They are a festive treat, often prepared during Diwali and other celebrations.
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 30 minutes
Resting Time 15 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Festive, Snack, Tea-Time
Cuisine: Gujarati, Indian, vegetarian
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 cups besan (gram flour) fine, sifted
  • 1/4 cup rice flour
  • 2 tbsp hot oil
  • 1 tsp ajwain (carom seeds) crushed lightly
  • 1 tsp crushed black pepper
  • 1/2 tsp turmeric powder
  • 1/4 tsp asafoetida (hing)
  • 1 tsp red chili powder or to taste
  • salt to taste
  • warm water as needed
For Frying
  • Oil for deep frying

Equipment

  • Champakali/Murukku press or cloth with design
  • Deep frying pan or kadai
  • Mixing bowls
  • Slotted spoon

Method
 

  1. In a large mixing bowl, sift together the besan and rice flour. Add crushed ajwain, black pepper, turmeric powder, asafoetida, red chili powder, and salt. Mix the dry ingredients well.
  2. Heat 2 tablespoons of oil until hot (not smoking) and pour it over the flour mixture. Mix thoroughly with a spoon so the oil coats the flour evenly. This step gives the gathiya a crisp texture.
  3. Gradually add warm water, little by little, and knead to form a stiff, smooth, and pliable dough (similar to poori dough). The dough should not be soft or sticky. Cover with a damp cloth and let it rest for 15 minutes.
  4. Heat oil for deep frying in a wide, flat kadai over low to medium heat. The oil should be moderately hot.
  5. Take a portion of the dough and fill the champakali/murukku press with the flower-shaped plate (star-shaped plate can also be used). Press the dough directly into the hot oil in a circular motion, starting from the center and moving outward, to form a spiral flower shape about 2-3 inches in diameter.
  6. Fry 2-3 gathiyas at a time, depending on the size of your kadai. Fry on low-medium heat, flipping once, until they turn golden brown and crisp (about 3-4 minutes per side).
  7. Remove with a slotted spoon and drain on paper towels. Let them cool completely. They will become crispier as they cool.
  8. Store in an airtight container once completely cooled. Serve Champakali Gathiya as a tea-time snack or festive treat.

Notes

Dough Consistency: The dough must be stiff. A soft dough will not hold its shape when pressed and will absorb more oil. If the dough cracks while pressing, it's too dry—add a few drops of water.
Hot Oil in Dough: Adding hot oil to the flour (called ' moyan') is crucial for achieving a crisp and flaky texture that stays crisp for days.
Shaping: If you don't have a champakali press, you can use a cloth with a small hole or a sev maker with a flower-shaped disc. Practice shaping a few in the air before pressing into oil.
Frying Temperature: Maintain low-medium heat. High heat will brown the outside quickly while the inside remains uncooked, resulting in a raw taste.
Cooling: The gathiyas will be slightly soft when hot but become perfectly crisp as they cool down completely.
Storage: Once cooled, store in an airtight container at room temperature. They stay fresh and crisp for 2-3 weeks.