SPICY SHANKARPALI
BENEFITS :
India’s festival season is incomplete without shankarpali or namak pare snacks. These savory and crispy snacks are made by deep-frying diamond-shaped pieces of dough made with all-purpose flour, spices, and salt. They can be enjoyed alone or with a hot cup of tea. For healthier snack options, there are many homemade nutrient-packed snacks available.
INGREDIENTS:
1 cup Maida (all-purpose flour)
1/4 cup Rava (semolina)
1/2 teaspoon cumin seeds
1/2 teaspoon chili powder
Salt, to taste
3 tablespoons Ghee (clarified butter)
Oil, for deep frying
To make Shankarpali, follow these steps:
- In a mixing bowl, combine Maida and Rava, creating the base for our Shankarpali.
In a small bowl, mix cumin seeds, chili powder, and salt, creating a flavourful spice blend. Set it aside.
Heat the ghee in a pan until it melts completely. Add the melted ghee to the flour mixture, creating a rich and luscious dough.
Mix well and knead the dough, ensuring a smooth and tight consistency. This will make the Shankarpali crispy.- Roll the dough into a thin circle and cut it into diamond shapes using a cookie cutter or a knife.
- This adds visual appeal to our Shankarpali.
Heat oil in a deep pan or kadai on a medium flame for deep frying.
Once the oil is hot, carefully slide the diamond-shaped Shankarpali into the oil, frying them until they turn golden brown and crispy.
Remove the fried Shankarpali using a slotted spoon and place them on a kitchen towel to absorb excess oil, giving them a perfect texture.- Remaining Shankarpali dough, ensuring all get the perfect crispy coating.
Allow the Shankarpali to cool down completely before storing them in an airtight container, preserving their crunchiness for a longer time.
Serve these irresistible Spicy Shankarpali with a hot cup of tea and enjoy the delightful combination of flavors and textures.
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