Shankarpali recipe - How to make shankarpali - Diwali snacks recipe

Shankarpali recipe - Shankarpali is one such snack that I prepare every year during Diwali Festival. This is a fabulous snack, prepared by using all purpose flour and semolina. Addition of semolina adds extra taste, texture and crunchiness to the Shankarpali.  The dough is kneaded with sugar water to get slightly sweet taste that we like shankarpali this way. The small portion of dough is rolled out to thin roti, then cut into square shape and deep fried till golden brown and crispy. This Shankarpali is purposely puffed  just to make it burst in the mouth on biting, while eating. This is a mouth watering snack that served with hot  tea or coffee.

Shankarpali Recipe - Diwali Snacks Recipe

Prep time : 35 mins
Cook time : 30 mins
Total time : 1 hr 5 mins
Recipe type : Savoury Snacks
Cuisine : Indian
Yield : Serves 5
Author : Vidya Chandrahas

Ingredients

• 1 cup all purpose flour /maida
• 1/4 cup fine rava / semolina
• 1 tbsp melted ghee or oil
• 1/4 cup water 
• 1 ½ tbsp sugar
• Oil for deep frying
• Salt to taste

Method

1. Sieve the maida in a large plate. Add fine rava, melted ghee or oil and salt to it. 
2. Dissolve 1 ½ tbsp of sugar in 1/4 cup of water. Add this sugar water to the flour. Mix till all the ingredients combine well. 
3. Add required amount of water and knead a dough of rolling consistency. It should be like soft chapati dough. Keep covered for 30 minutes. 
4. Divide the dough into 4-5 equal portions and shape them into round balls.  Take one dough ball and roll it into thin roti. Spread some flour on the chapati board, if required. 
5. Once it is rolled out to thin roti, cut off the sides and give a  square shape as shown below. Now, cut it  into either square shape or diamond shape, using cutter or sharp knife.  Separate and place them on a plate. 
6. Repeat the same process to  all other dough balls.
7. Heat oil in a frying pan. Make a test by dropping a tiny ball of  dough into the hot oil. It goes to  bottom and then floats on the surface. 
8. Now the oil is hot enough for deep frying. Now, slowly slip the shakarpalis into hot oil from one side.  Press the shankarpalis with the spoon to make it puff. 
9. Fry them in small batches, on a low flame, keeping enough space in the oil to flip. Fry them till golden brown and crisp.
10. When it is done, remove from the oil, strain  and place them on an absorbent paper. Store in an airtight container. Serve with hot tea or coffee.  

Shankarpali - step by step pictures

1.  Sieve the maida in a large plate. Add fine rava, melted ghee or oil and salt to it. 

2.  Dissolve 1 ½ tbsp of sugar in 1/4 cup of water. Add this sugar water to the flour. Mix till all the ingredients combine well.  Add required amount of water and knead a dough of rolling consistency. It should be like soft chapati dough. Keep covered for 30 minutes. 

3.  Divide the dough into 4-5 equal portions and shape them into round balls. Take one dough ball and roll it into thin roti. Spread some flour on the chapati board, if required. 

4.  Once it is rolled out to thin roti, cut off the sides and give a  square shape as shown below. 

5.  Now, cut it  into either square shape or diamond shape, using cutter or sharp knife.  

6.  Separate and place them on a plate. Repeat the same process to  all other dough balls.

7.  Heat oil in a frying pan. Make a test by dropping a tiny ball of  dough into the hot oil. It goes to  bottom and then floats on the surface. Now the oil is hot enough for deep frying. 

8.  Now, slowly slip the shakarpalis into hot oil from one side.  Press the shankarpalis with the spoon to make it puff. Fry them in small batches, on a low flame, keeping enough space in the oil to flip. 

9.  Fry them till golden brown and crisp. When it is done, remove from the oil, strain  and place them on an absorbent paper. 

10.  Store the shankarpali in an airtight container. Serve with hot tea or coffee.