Wednesday, November 20, 2013

Tikhat shankarpali recipe - Khara shankarpali recipe

shankarpali in a serving plate
Tikhat  shankarpali  recipe - Today  I am sharing with you all a spicy version of shankarpali prepared with wheat flour. This shankarpali is mildly flavored with cumin seeds powder, coriander powder, asafoetida, chilli powder and carom seeds. Though the method of preparation is similar to the sweet shankrpali, the ingredients used in this shankarpali is totally different. The taste of this shankarpali is slightly spicy which goes well with hot tea, coffee or soft drinks.

Tikhat Shankarpali Recipe - Khara Shankarpali Recipe

prepared shankarpali
Preparation time  -30 mins
Cooking time - 45 mins

  • 2 cups wheat flour 
  • ½ tsp carom seeds / ajwain, powdered
  • ½ tsp asafoetida powder / hing powder
  • ½ tsp cumin powder / jeera powder
  • 1 tsp coriander powder
  • ¾ tsp chilli powder
  • Salt to taste
  • Oil for deep frying
  1. Take the wheat flour in a large plate. Add ajwain, hing, jeera powder, coriander powder, chily powder and salt to it. Mix very well till all the ingredients combine well. 
  2. Then add water gradually and knead a firm and soft dough of rolling consistency. Keep covered for 20 to 30 minutes. After 20 minutes, knead this dough again and divide it into 6 equal portions. 
  3. Then, shape them into round balls to make thin roti out of it. Spread some flour on the chapati board. Take one dough ball and roll it out to a thin roti. 
  4. Cut it into diamond or square shape, using a cutter or sharp knife. Separate  and arrange them on a large plate. Repeat the same process to all other dough balls. 
  5. Now heat oil on a medium flame. Make a test by dropping a tiny ball of dough into the hot oil. It goes to  bottom and then floats on the surface. 
  6. Now the oil is hot enough for deep frying. Reduce the flame to low and slowly slip the shankarpalis into hot oil from one side.  
  7. Fry them in small batches, on a low flame, keeping enough space in the oil to flip. Fry them till golden brown and crisp. 
  8. When it is done, remove from the oil,  drain  and place them on an absorbent paper. Store in an airtight container. 
  9. Tikhat shankarpali can be stored for  about 18-20 days. Serve with hot tea, coffee or soft drinks. 
prepared shankarpali


  1. Crunchy munch crispy snack.
    Thanks for sharing.

  2. This looks perfectly crisp dear. Nice.

  3. Crispy and crunchy, very nicely made...

  4. These are my favorite,looks very crisp n light

  5. looks so gorgeous and tempting..

  6. Crisp and crunchy all time fav snack.

  7. These r my fav, looks very yummy!!
    Following u now! do visit my space when free
    http://sweets-n-spices.blogspot.in/ would be glad if u follow me back! stay connected :)


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