Shankarpali or Shakkarpara is a beloved, mildly sweet Indian snack, especially popular during festivals. Its defining characteristics are its crispy, crunchy texture and the numerous delicate, flaky layers it develops. The basic ingredients include all-purpose flour, sugar, and a generous amount of fat, typically ghee (clarified butter) or oil, mixed with milk or water to form a stiff dough.
The secret to achieving the signature layers and intense crunch lies in the preparation technique. First, enough hot ghee must be rubbed into the flour (a process called moyan) to prevent the dough from becoming tough. Secondly, the dough is purposely kneaded stiffly and often folded repeatedly before being cut into small diamond shapes. Finally, the key cooking step is slow frying over low to medium-low heat. This slow method ensures the pieces cook through evenly, allowing the layers to puff up and achieve a maximum, lasting crispness, making it an excellent, long-lasting dry snack for sharing.
The secret to achieving the signature layers and intense crunch lies in the preparation technique. First, enough hot ghee must be rubbed into the flour (a process called moyan) to prevent the dough from becoming tough. Secondly, the dough is purposely kneaded stiffly and often folded repeatedly before being cut into small diamond shapes. Finally, the key cooking step is slow frying over low to medium-low heat. This slow method ensures the pieces cook through evenly, allowing the layers to puff up and achieve a maximum, lasting crispness, making it an excellent, long-lasting dry snack for sharing.
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Crispy Layered Shankarpali or Shakkarpara
(Yield 350 grams)
Ingredients:
1 cup all-purpose flour or maida
1/2 cup milk
1/4 cup semolina (rava)
3 tablespoons ghee
3 tablespoons fine granulated sugar
1/8 teaspoon cardamom powder
extra flour for dusting
oil for deep frying
1/4 teaspoon salt
Method:
Combine semolina with the milk and set aside for 30 minutes to allow the semolina to soften.
Stir in the sugar to the above mixture until dissolved.
In a bowl, sift the four and add salt. Heat the ghee and pour into the flour mixture. Use a spoon to combine to prevent your fingers from burning. Then rub the ghee into the flour with your fingers. Add the above milk mixture along with cardamom. Knead and form into a ball. Cover and set aside for 15 minutes.
On a lightly floured surface, roll out the ball into a circle. Fold into thirds (up and down) followed by the two sides (as illustrated on top).
Roll again in the opposite direction of the fold again into a circle and repeat as indicated above.
After rolling and folding twice, roll into a circle of 1/4-inch thickness. Using a serrated wheel cutter, cut into 1/4-inch wide diamond or square shaped pieces.
Heat oil for deep frying on a medium-low flame. Fry the dough pieces until golden brown and crisp. Since each piece is thick, ensure to fry them well so that they cook through evenly allowing the layers to puff up and achieve crispness.
Drain on absorbent paper towels. Cool and store in an airtight container.
Serve shankarpali with a hot cup of tea.
Note:
To read click here: Copyright & Privacy Policy
Crispy Layered Shankarpali or Shakkarpara
(Yield 350 grams)
Ingredients:
1 cup all-purpose flour or maida
1/2 cup milk
1/4 cup semolina (rava)
3 tablespoons ghee
3 tablespoons fine granulated sugar
1/8 teaspoon cardamom powder
extra flour for dusting
oil for deep frying
1/4 teaspoon salt
Method:
Combine semolina with the milk and set aside for 30 minutes to allow the semolina to soften.
Stir in the sugar to the above mixture until dissolved.
In a bowl, sift the four and add salt. Heat the ghee and pour into the flour mixture. Use a spoon to combine to prevent your fingers from burning. Then rub the ghee into the flour with your fingers. Add the above milk mixture along with cardamom. Knead and form into a ball. Cover and set aside for 15 minutes.
On a lightly floured surface, roll out the ball into a circle. Fold into thirds (up and down) followed by the two sides (as illustrated on top).
Roll again in the opposite direction of the fold again into a circle and repeat as indicated above.
After rolling and folding twice, roll into a circle of 1/4-inch thickness. Using a serrated wheel cutter, cut into 1/4-inch wide diamond or square shaped pieces.
Heat oil for deep frying on a medium-low flame. Fry the dough pieces until golden brown and crisp. Since each piece is thick, ensure to fry them well so that they cook through evenly allowing the layers to puff up and achieve crispness.
Drain on absorbent paper towels. Cool and store in an airtight container.
Serve shankarpali with a hot cup of tea.
Note:
- Key is to deep fry on a low flame.
- Regular milk can be substituted with coconut milk.
