Saturday, 7 November 2015


Shankarpale ( शंकरपाळे )are a sweet or savoury popular snack.These are specially enjoyed during Diwali, the festival of lights.Here's how to make them.
Makes enough for 3 people to last through a movie!


Maida1 Cup
Cumin powder 1 tsp, Coarsely ground
Salt 1/2 tsp
Oil 1 Tbsp + For deep frying
Water ~1/4 Cup


1.Mix the dry ingredients in a bowl.
2.Heat 1Tbsp oil in a pan.Then add it to the maida mixture.
3.Adding a little water at a time,make a stiff dough.Cover it and let it rest for 15-20 minutes.
4.Divide the dough into even-sized portions.Roll out each one to about 1mm thick.Remember,this has to be

   thin or else it wont fry crisp or go soft after frying.
5.Cut the rolled dough into bite size pieces.Traditionally it is cut into diamond shaped pieces,or you could get

   The 'katan' is usually used to cut them.You could use a pizza or raviolli cutter wheel if you can't get your
   hands on one.
6.Fry 'em on a medium-low flame until golden brown.It is necessary that these are fried slowly to make them

   crisp.If your heat is very high,theyll go dark brown before they turn crispy.
7.Let cool and then store in an air tight container.It'll stay fresh for a fortnight on the counter top.

   You could enjoy these floating over a cup of steaming tea or just by themselves.Add it to boring salads to
   add 'texture'.

Some people add coarsely ground pepper instead of cumin powder.You could try that too, if you fancy it.

 This recipe will give about 600 calories.

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