Spicy Namkeen Shankarpali Recipe
Khari Spicy Namkeen shankarpali recipe. Khare shankarpale – Teatime snack – Diwali Faral. Spicy Namkeen Shankarpali recipe/khare shankarpale are prepared as a tea time snack or for festivals such as Diwali. You may also make them at other times as a yummy snack for lunchbox or a picnic. This is known as tikhat mithache / khare shankarpale In Maharashtra. This is a quick and simple snack recipe. You can make and store it for 2-3 weeks.
Ingredients
How to make Khari Spicy Namkeen Shankarpali – shankarpale
Main ingredients for Khari Spicy Namkeen Shankarpali
- Maida / white flour – 1 1/2 cup
- Water – 1/2 cup or as needed to knead a tight dough
- Salt – 1/2 tsp
- Ajwain – 1 tsp crushed lightly or whole
- Oil – 2 tbsp + for deep frying
Optional ingredients
- Cumin seed / jeera – 1 tsp
- Black pepper powder – 1/4 tsp
Instructions
Step by step instructions for making Khari Spicy Namkeen Shankarpali
Mixing flour / maida to form dough
- Add flour/maida into a bowl or a deep plate. Add salt, ajwain and mix well.
- Heat 2 tbsp oil and add it to the flour mix. Mix with a spoon at first as oil is hot. Then rub the flour with your fingers to mix oil all over.
- Add water a little at a time and make dough. We need to make a stiff dough. Keep aside for 30 minutes.
- After 30 minutes, the dough would have softened a little. Now knead the dough again a little and make balls as we do for chapati. The balls need not be of the same size.
- Roll each ball into a flat circle as you would for a chapati. It should be a bit thicker than a chapati. This dough does not stick to the rolling board so there is no need to sprinkle flour on it or to use any oil to facilitate rolling.
- Cut the circle in diamond or square shapes as shown in the picture. The shape and size is your choice. Half inch or one inch square is ok.
Frying khari – namkeen shankarpali
- Heat oil. Once hot, keep heat medium.
- Add the cut shankarpale pieces in the oil. these will first sink to the bottom and then rise to the top as they are getting cooked.
- Keep stirring the shankarpale in oil so that they are evenly fried on both the sides.
- Turn the lighter colored shakkarpare individually so that they are fried properly.
- Drain and Remove the fried shankarpale on a colander.
- Add the next batch to fry into the hot oil. In this way fry all the shankarpale.
Notes
Tips and variations
- You may do the rolling and cutting first if you are doing this alone. Put the cut shankarpale on a plate and cover them with a wet cloth/napkin so that they do not dry out. Fry them all later, after all the rolling and cutting is done.
- If someone is there to help you, one person can do rolling and cutting and the other person frying.
- If you are making this for the first time, use a small measure and try it.
- Store the shankarpale in an airtight container after they have cooled completely.
- Shankarpale will keep good for about a month. So you can make them in advance.