This savoury version of shankarpali is so tasty and addictive, a family favourite!!! Extremely easy to prepare with a good shelf life and goes well with any beverage. Crispy and crunchy with a touch of spice, it surely tantalizes your taste buds.
The flour is mixed with spices and water to form a stiff dough, which is rested, rolled and cut into squares pieces. These are then deep fried in oil until golden brown. Key is to fry on a low flame to ensure that the pieces are cooked thoroughly on the inside with an even browning on the outside. Cooled and stored in an airtight container, this snack vanishes in no time.
Speckled with carom seeds that have a distinctive pungent flavour, known to reduce flatulence and aids in digestion. This lightweight tidbit is enjoyed by all. Easy to carry and perfect for a school snack. Rich in carbohydrates and an instant energy booster. Though popularly prepared during Diwali, it can be relished throughout the year. Instead of resorting to the store bought variety, it is simple and healthy to prepare at home where the quality of ingredients used are far more superior.
The flour is mixed with spices and water to form a stiff dough, which is rested, rolled and cut into squares pieces. These are then deep fried in oil until golden brown. Key is to fry on a low flame to ensure that the pieces are cooked thoroughly on the inside with an even browning on the outside. Cooled and stored in an airtight container, this snack vanishes in no time.
Speckled with carom seeds that have a distinctive pungent flavour, known to reduce flatulence and aids in digestion. This lightweight tidbit is enjoyed by all. Easy to carry and perfect for a school snack. Rich in carbohydrates and an instant energy booster. Though popularly prepared during Diwali, it can be relished throughout the year. Instead of resorting to the store bought variety, it is simple and healthy to prepare at home where the quality of ingredients used are far more superior.
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Spicy Shankarpali or Shakkarpara
(Yield 250 grams)
Ingredients:
1 cup all-purpose flour or maida
1/4 cup semolina (rava)
1/4 teaspoon turmeric powder
1/2 teaspoon chilli powder
1/4 teaspoon carom seeds (ajwain)
2 tablespoons oil
1/3 cup water
1/2 teaspoon salt
extra oil for deep frying
Method:
Sift the flour into a bowl. Add the semolina, spice, salt and 2 tablespoons of oil. Mix well with fingers until it resembles coarse breadcrumbs.
Knead to a stiff dough with 1/3 cup water. Cover and allow to rest for 15 minutes.
Divide dough into four balls. On a lightly floured surface, roll out each ball into a circle of 1/8" thickness. Using a serrated wheel cutter, cut into desired square shaped pieces. Pierce each piece with a fork. This is done so that they don't bubble up and float only on one side, making them difficult to turn.
Heat oil for deep frying on a low flame. Fry the pieces till golden brown and crisp. (While frying, they will rise to the top like small pillows.) Drain on absorbent paper towels. Cool and store in an airtight container.
Serve spicy shankarpali with a hot cup of tea, coffee or an alcoholic drink.
Note:
(Yield 250 grams)
Ingredients:
1 cup all-purpose flour or maida
1/4 cup semolina (rava)
1/4 teaspoon turmeric powder
1/2 teaspoon chilli powder
1/4 teaspoon carom seeds (ajwain)
2 tablespoons oil
1/3 cup water
1/2 teaspoon salt
extra oil for deep frying
Method:
Sift the flour into a bowl. Add the semolina, spice, salt and 2 tablespoons of oil. Mix well with fingers until it resembles coarse breadcrumbs.
Knead to a stiff dough with 1/3 cup water. Cover and allow to rest for 15 minutes.
Divide dough into four balls. On a lightly floured surface, roll out each ball into a circle of 1/8" thickness. Using a serrated wheel cutter, cut into desired square shaped pieces. Pierce each piece with a fork. This is done so that they don't bubble up and float only on one side, making them difficult to turn.
Heat oil for deep frying on a low flame. Fry the pieces till golden brown and crisp. (While frying, they will rise to the top like small pillows.) Drain on absorbent paper towels. Cool and store in an airtight container.
Serve spicy shankarpali with a hot cup of tea, coffee or an alcoholic drink.
Note:
- Key is to deep fry on a low flame.
See More Diwali Sweet Recipes
