SHANKARPALE

Shankarpale is a popular snack from Maharashtra. Not only kids, elders too love to snack on these. Once made can be stored in an airtight jar for three to four weeks. Diwali is the time when shankarpale are prepared in almost every household.

There are many variations to the recipe. It can be made sweet, salty or spicy. Here is a sweet but not too sweet version with a hint of salt. The ajwain or carrom seeds is optional but if added gives a nice dimension to the taste. 

There is an option for using vanaspati or ghee in the recipe. Both the ingredients give similar results.

This recipe will surely yield you light, crisp, biscuit-like shankarpale.

Recipe for Shankarpale

Ingredients

• 3 cups all purpose flour (maida)
• 2/3 cup powdered sugar
• ¼ cup vanaspati or ghee
• 1 tsp ajwain or carrom seeds (optional)
• ½ tsp baking powder
• 1 tsp salt
• ½ cup + 2 tbsp water
• Oil for frying

How to make

In a mixing bowl add maida, powdered sugar, ajwain, baking powder, salt, and ghee or vanaspati and mix well.

Rub the mixture between your palms till you get a coarse texture.

Add half cup water and knead the dough, Add 2 tbsp more water if required. We require a stiff dough.

Let it rest for an hour. Knead the dough again for two to three minutes.

Divide the dough into two portions. Roll them into flat chapatis with a thickness of  1/2 cm.

Using a knife cut them into bite-sized square or diamond shape. Keep aside the cut pieces.

Heat oil in a kadhai or skillet for deep frying. Oil should be medium hot.

Add a batch of the pieces to the oil. Fry on low heat turning them occasionally. This will make the shankarpale crisp and light. It will take six to eight minutes for one batch.

Once they become light brown in color, remove them on an oil absorbent paper. Let it cool completely before transferring them into a container.

Suggestion

• The dough should be tight or else the final product may become soft.
• Keep turning the shankarpale while frying for even browning.