20 November 2013

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Tikhat shankarpali recipe - Khara shankarpali recipe

shankarpali in a serving plate
Tikhat  shankarpali  recipe - Tikhat  shankarpali recipe - This is 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 and soft drinks. I learnt this shankarpali from my mother. During diwali festival and in our summer vacation my mom was making both sweet and tikhat shankarpali in large quantities as we were demanding snacks regularly. It is an excellent snack to relish along with sweets like laddu and barfi. 

Usually shankarpali is made with sweet version but  this is an innovative and unique version of my mom's recipe liked by many of my friends. The quantity of ingredients I have used in this recipe is to adjust the taste bud of my family members. However you can adjust them to suit your loved ones taste. I am also making both versions of shankarpali every now and then to serve kids, friends and guests. 

Tikhat Shankarpali Recipe - Khara Shankarpali Recipe

prepared shankarpali
Prep time : 30 mins
Cook time : 45 mins
Total time : 1 hr 15 mins
Recipe type : Savoury Snacks
Cuisine : Maharashtrian
Yield : Serves 5-6
Author : Vidya Chandrahas

  • 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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