Crispy Spicy Shankarpali

October 27, 2022
Posted by Oddy Uniwraps

About the Recipe

Crispy Spicy Shankarpali is easy to make festival namkeen. You can even make this a daily snack for guests and kids. Try this way Shankarpali and enjoy the spice on your taste buds. While rolling the dough, it stick to base of surface, try out Oddy Ecobake paper for non sticky and easy removal of cut shankarpali.

Watch recipe video

Ingredients

1 cup Maida (100 gram)
1/4 cup Wheat flour (25 gram)
1 tsp red chilli powder
1 tsp black sesami seeds
1 tsp kasuri methi
1 tsp oil & 1 tsp salt
1/4 tsp turmeric
1/2 tsp ova
1/2 tsp cumin seeds
freshly chopped Coriander
water & oil to fry

Directions

In a large flat plate, take maida and wheat flour, add to it haldi powder, kashmiri red chilli powder, salt for taste, black sesame seeds, jeera, ajwain (roughly crushed by hands), kasuri methi and finely chopped coriander leaves.
Mix all the ingredients well, then add one tsp oil and again mix well. Now kneed a dough by gradually adding water as per requirement. Kneed a thick and hard dough and keep it covered for 20 mins.
After 20 mins, kneed the dough once. Next make two parts of the dough. Roll out one part on a Oddy Ecobake papers, it should be a thin chapati type. Give it triangle shape by cutting horizontally and vertically.
Pre heat the frying oil at a medium flame. Add the cut shankarpali to the kadhai and fry at a medium flame.
Keep turning sides slowly, allowing it get cooked properly. Once the oil stops getting bubbles, the shankarpali is well fried and remove from oil.

Recipe Images

Recipe by

Yogita's Kitchen

Yogita Bile is a homemaker. She specializes in authentic Malvani, Konkani, Maharashtrian dishes, and desserts. She runs her channel named Yogita’s Kitchen and shares delicious and wholesome recipe videos.