Crispy Salted Shankarpali Recipe: Perfect Tea-Time Snack
Learn how to make the best crispy salted shankarpali at home with this easy, step-by-step recipe. Perfect for Diwali or as a daily 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.