Shankarpali

Shankarpali takes me to my childhood. Myself and my brother had named it as chilli biscuits but not sure why we kept this name. My mom used to prepare two variations; One is sweet version and other is spicy using green chillies. Later we came to know that shankarpali is from Maharashtra. Here I have followed my mom’s recipe. Its very easy to prepare. 

Ingredients :

Maida/All purpose flour - 1.5 Cups

Rava/Sooji/Semolina - 1/2 Cup

Sugar - 1/2 Cup

Salt - a pinch

Milk - 3 to 3.5 tbsp

Ghee/Oil - 2 tbsp

Oil - for frying

Method :

Kneading the dough:

Step 1 : Powder the sugar in a dry grinder and keep aside.

Step 2 : Sieve the flour with salt and powered sugar. Melt the ghee or warm the oil and add melted ghee or warm oil to the dry mixture. Mix the ghee/oil into the flour mixture and make a breadcrumb like consistency.

Step 3 : Add each tbsp of warm milk into it and knead to have a tight dough.

Step 4 : Cover the dough and keep for 20-30 mins.

For frying:

Step 1 : Heat oil for deep frying in a pan.

Step 2 : Divide the dough into two to three equal parts and roll into a thick disc and cut into diamond or square slices.

Step 3 : Gently drop 8 to 10 slices into pan and fry till it turns light golden and drain on paper napkin.

Step 4 : Similarly roll and fry the rest of the shankarpali in batches.

Step 5 : Once its cool, store the shankarpali in an air-tight jar.

Step by Step Pics: 

Missed taking couple of initial pics while kneading dough. 

 

That's my daughters hand!!! She loves playing with dough.

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