Looking for a savoury, crunchy, and utterly addictive snack? Let me introduce you to Salted Shankarpali, also known as Khari Shankarpali or Namkeen Shankarpali. This popular Indian snack is a must-have during festivals like Diwali, but it’s so easy and delicious that you’ll want to make it all year round. Imagine a crispy, flaky, bite-sized cracker, seasoned with cumin and carom seeds – it’s the perfect companion for your evening tea or coffee. This recipe will guide you through the simple steps to create the most amazing homemade Salted Shankarpali that will have everyone reaching for more.
Also Read – Crispy Shankarpali Recipe: A Simple Step-by-Step Guide
Ingredients List:
- 500 g All-Purpose Flour (Maida)
- 1 tsp Cumin Seeds
- 1 tsp Carom Seeds (Ajwain/Ova)
- 1/2 tsp Black Pepper powder
- Salt to taste
- 1/2 Cup Hot Oil (Slightly less than half a cup of hot oil)
- Water (As needed for kneading)
- Oil For Frying
Also Read – Salted Shankarpali Recipe | Easy Kharya Shankarpalya Recipe
Step-by-Step Instructions:
- Prepare the Dough: In a large mixing bowl, combine the all-purpose flour, cumin seeds, carom seeds, freshly ground black pepper, and salt. Mix all the dry ingredients well.
- Add Hot Oil: Heat the 1/2 cup of oil until it’s very hot and carefully pour it into the flour mixture. This is the secret to a crispy shankarpali! Mix it with a spoon first, and then use your fingers to incorporate the oil into the flour until it resembles breadcrumbs.
- Knead the Dough: Gradually add water and knead a firm, stiff dough. Don’t make it too soft. Cover the dough and let it rest for 4-5 minutes.
- Roll it Out: After resting, knead the dough again for a minute. Take a small portion of the dough and roll it into a very thin circle, just like a chapati. The thinner you roll, the crispier your shankarpali will be.
- Cut into Shapes: Using a knife or a pizza cutter, cut the rolled dough into diamond or square shapes. If you don’t want your shankarpali to puff up, you can lightly prick the surface with a fork.
- Fry the Shankarpali: Heat oil in a pan or kadai on medium heat. Once the oil is hot enough, gently slide in the cut shankarpali. Fry them on a low to medium flame, stirring occasionally, until they turn a beautiful golden brown and are crispy.
- Drain and Cool: Once fried, remove the shankarpali from the oil with a slotted spoon and place them on a paper towel to absorb any excess oil. Let them cool down completely before storing.
Also Read – Crispy Butter Chakli Recipe | Easy Homemade Indian Snack
Cooking Tips for Better Results:
- Hot Oil is Key: Adding hot oil to the flour (a technique called ‘mohan’) is crucial for making the shankarpali extra crispy and flaky.
- Knead a Stiff Dough: A soft dough will absorb more oil and won’t give you that perfect crunch.
- Roll Thin: For the best texture, roll the dough as thinly as possible.
- Fry on Low Heat: Frying on a low to medium flame ensures that the shankarpali cook evenly from the inside out and become perfectly crispy. Frying on high heat will brown them quickly, but they will remain soft inside.
- Fresh Spices: Use freshly ground black pepper for a more potent and fresh flavour.
Variations:
- Spicy Version: Add 1 teaspoon of red chilli flakes or 1/2 teaspoon of red chilli powder to the dough for a spicy kick.
- Herby Version: Add 1 tablespoon of dried fenugreek leaves (kasuri methi) to the dough for a lovely herby aroma and taste.
- Kids-Friendly Version: You can skip the black pepper and chilli flakes to make it milder for kids.
- Vegan Version: This recipe is naturally vegan!
Also Read – Wheat Flour Shankarpali Recipe: Crispy & Sweet Diwali Snack
Serving Suggestions:
- Salted Shankarpali is a versatile snack that can be enjoyed in many ways:
- It’s a classic combination with a hot cup of masala chai or coffee.
- Serve it as a side with pickles and chutneys.
- Pack it in your kid’s lunchbox for a crunchy snack.
- It can be a great appetizer for parties and get-togethers.
FAQs:
Q1: Why did my shankarpali turn soft after frying?
Ans: This usually happens for two reasons: either the dough was too soft, or you fried them on high heat. Make sure your dough is stiff, and you fry the shankarpali on a low to medium flame.
Q2: How do I store Salted Shankarpali?
Ans: Once they have cooled down completely, store them in an airtight container at room temperature. They will stay fresh and crispy for up to 2-3 weeks.
Q3: Can I use whole wheat flour instead of all-purpose flour?
Ans: Yes, you can use whole wheat flour or a mix of both. However, the texture might be slightly denser compared to the ones made with all-purpose flour.
Q4: My shankarpali puffed up like puris. How can I avoid that?
Ans: If you prefer flat, cracker-like shankarpali, simply prick the rolled dough with a fork before cutting and frying. This will prevent them from puffing up.
Also Read – Poha Chivda Recipe: Crispy Diwali Snack in 20 Mins!
Crispy Salted Shankarpali Recipe: Perfect Tea-Time Snack
Ingredients
- 500 g All-Purpose Flour Maida
- 1 tsp Cumin Seeds
- 1 tsp Carom Seeds Ajwain/Ova
- 1/2 tsp Black Pepper powder
- Salt to taste
- 1/2 Cup Hot Oil Slightly less than half a cup of hot oil
- Water As needed for kneading
- Oil For Frying
Instructions
- Prepare the Dough: In a large mixing bowl, combine the all-purpose flour, cumin seeds, carom seeds, freshly ground black pepper, and salt. Mix all the dry ingredients well.
- Add Hot Oil: Heat the 1/2 cup of oil until it's very hot and carefully pour it into the flour mixture. This is the secret to a crispy shankarpali! Mix it with a spoon first, and then use your fingers to incorporate the oil into the flour until it resembles breadcrumbs.
- Knead the Dough: Gradually add water and knead a firm, stiff dough. Don't make it too soft. Cover the dough and let it rest for 4-5 minutes.
- Roll it Out: After resting, knead the dough again for a minute. Take a small portion of the dough and roll it into a very thin circle, just like a chapati. The thinner you roll, the crispier your shankarpali will be.
- Cut into Shapes: Using a knife or a pizza cutter, cut the rolled dough into diamond or square shapes. If you don't want your shankarpali to puff up, you can lightly prick the surface with a fork.
- Fry the Shankarpali: Heat oil in a pan or kadai on medium heat. Once the oil is hot enough, gently slide in the cut shankarpali. Fry them on a low to medium flame, stirring occasionally, until they turn a beautiful golden brown and are crispy.
- Drain and Cool: Once fried, remove the shankarpali from the oil with a slotted spoon and place them on a paper towel to absorb any excess oil. Let them cool down completely before storing.
