Crispy Namkeen Masaledar Rava Shankarpali Recipe
Learn to make crispy, savoury Namkeen Masaledar Shankarpali! This easy semolina snack recipe is perfect for tea time or guests. Quick & delicious!
Ingredients
- 500 g approximately 2.5 cups fine semolina (rava)
- Water for kneading
- Oil for deep frying
- For the Spice Mix:
- ½ tsp Amchur dry mango powder
- ½ tsp Chaat Masala
- Salt to taste remember we added salt to the dough
- 1 tsp Red Chilli Powder a mix of colour and spice is good
- A pinch of powdered sugar optional, for balance
Instructions
- Prepare the Semolina: If your semolina is coarse, lightly blend it in a mixer to make it finer. Transfer the fine semolina to a bowl.
- Add Salt to Semolina: Add salt to the semolina and mix well. The salt should be evenly distributed.
- Knead the Dough: Gradually add plain water to the semolina and knead a soft, loose dough. The dough needs to be soft because the semolina will absorb water and swell, making it firmer.
- Rest the Dough: Cover the dough with a damp cloth (wrung out tightly) and let it rest for at least 30 minutes. This allows the semolina to absorb moisture and become pliable.
- Re-knead the Dough: After resting, the dough will be firmer. Knead it again without adding any oil or water until it's smooth and pliable.
- Divide the Dough: Divide the dough into small, equal-sized portions. Keep the unused dough covered with the damp cloth.
- Roll the Dough: Take one portion and roll it out like a thin chapati or tortilla. Do not use any flour or oil for rolling, as the dough should not stick.
- Fold the Dough: Fold the rolled dough once and then again to create layers, similar to how you would fold a paratha. This helps create a flaky texture.
- Roll Again: Roll the folded dough again into a round, even thickness. Neither too thick nor too thin.
- Cut the Shankarpali: Using a pizza cutter or a knife, make parallel cuts, and then cross-cuts to create diamond shapes (or your preferred shape) for the Namkeen Masaledar Shankarpali.
- Heat the Oil: Heat oil in a kadai (deep frying pan) until it is very hot. A simple test is to drop a tiny piece of dough; it should sizzle and rise immediately.
- Fry the Shankarpali: Reduce the flame to medium. Carefully add the cut shankarpali into the hot oil. Do not overcrowd the pan.
- Stir and Fry: Gently stir the rava Shankarpali as they fry. They will initially stick together but will separate as they cook and puff up.
- Increase Flame: Increase the flame to high and continue frying until they turn a beautiful golden brown and are super crispy.
- Drain Excess Oil: Remove the fried crispy Shankarpali with a slotted spoon and place them on a plate lined with absorbent paper to drain excess oil.
- Prepare Spice Mix: In a small bowl, combine amchur powder, chaat masala, salt, red chilli powder, and a pinch of powdered sugar (if using). Mix well to ensure no lumps.
- Seasoning the Shankarpali: While the Shankarpali are still hot, transfer half of them to a bowl. Sprinkle the prepared spice mix over them.
- Toss to Coat: Gently toss or shake the bowl to evenly coat the hot Namkeen Masaledar Shankarpali with the spice mix. Repeat for the remaining Shankarpali.
- Cool and Store: Let the Shankarpali cool completely before storing them in an airtight container.