Shankarpali Recipe

Ever have one of those days when you’re craving something crispy, sweet, and a little bit nostalgic? I’ve got just the treat: shankarpali, a delightful snack that’s as fun to make as it is to eat. Let’s dive into this journey of creating these golden bites of happiness!

I love to make Shankarpali, a wonderful Indian snack that’s just right for festive occasions. With a combination of all-purpose flour, a hint of sugar, and rich ghee, each piece has a satisfying crunch.

They are fried to golden perfection in oil, and even though there is no coconut in this version, the flavor is just so good you won’t want to stop at just one. Or two.

Shankarpali Recipe Ingredients

• All-purpose flour (maida): Rich in carbohydrates, provides structure to the dough.
• Sugar: Sweetens the shankarpali, primarily carbohydrates.
• Ghee (clarified butter): Adds richness, enhances flavor, healthy fats.
• Milk: Adds moisture, contributes mild sweetness, some protein.
• Salt: Balances sweetness, enhances overall flavor.

Shankarpali Recipe Ingredient Quantities

• 2 cups all-purpose flour (maida)
• 1/2 cup sugar
• 1/4 cup ghee (clarified butter)
• 1/2 cup milk
• 1/4 teaspoon salt
• Oil for deep frying

How to Make this Shankarpali Recipe

1. In a big mixing bowl, blend together the all-purpose flour, the sugar, and the salt.

2. Melt the ghee and pour it into the dry ingredients. Mix thoroughly to achieve a crumbly texture.

3. Slowly add milk to the mixture, blending in until forming a smooth, pliable dough.

4. Dough that you cover with a moist cloth can rest for around 20 minutes.

5. Separate the dough into equal parts and roll each part into a ball.

6. On a surface lightly dusted with flour, take each ball and shape it into a thin circle about 1/8 inch thick.

7. With a sharp knife or a pizza cutter, cut the disc into shapes that are diamond or square in nature.

8. Pour oil into a large, deep skillet and place over medium heat. When the oil is hot and shimmering, it is ready for frying.

9. Carefully push the sliced bits into the hot oil, frying them in groups. Let them bubble until they become all-over golden brown and crispy.

10. Use a slotted spoon to get the shankarpalis out of the oil and drain them on paper towels. Allow them to cool sufficiently before you serve or store them.

Shankarpali Recipe Equipment Needed

1. Mixing bowl
2. Spoon or spatula
3. Small saucepan (for melting ghee)
4. Clean cloth or plastic wrap (for covering dough)
5. Rolling pin
6. Flat surface (cutting board or countertop)
7. Flour sifter (optional, for dusting surface)
8. Sharp knife or pizza cutter
9. Large, deep skillet
10. Slotted spoon
11. Paper towels

FAQ

• Q: Can I use whole wheat flour instead of all-purpose flour?A: Yes, whole wheat flour can be substituted in for a healthier option, but the texture may be slightly denser.
• Q: What can I use instead of ghee?Ghee provides the best traditional flavor, but you can use butter or oil instead.
• Q: How long can I store Shankarpali?A: Keep in a sealed container at room temperature for no more than 2 weeks.
• Q: Can I add flavors like cardamom to the dough?A: Yes, you can add cardamom powder for flavor.
• Q: Is it necessary to heat the milk before adding?A: Slightly warming the milk helps in mixing but is not essential.
• Q: Can these be baked instead of fried?A: Yes, Shankarpali can be be at 180 (350) until golden but the might vary.
• Q: What is the best oil for deep frying?A: For frying, opt for a neutral oil like sunflower or canola.

Shankarpali Recipe Substitutions and Variations

You can use whole wheat flour for a healthier version instead of all-purpose flour (maida).
Jaggery powder can be used to replace sugar for a sweetness that is more caramel-like and has greater depth.
You can use unsalted butter or coconut oil to replace ghee and give your dish a different flavor.
In the absence of milk, try almond milk or coconut milk for a dairy-free alternative.
You can use vegetable oil or canola oil instead of oil for deep frying.

Pro Tips

1. Use Cold Ghee Instead of melting the ghee, try using cold ghee or even cold butter and mix it into the flour until it resembles breadcrumbs. This creates air pockets in the dough and results in flakier shankarpalis.

2. Chill the Dough After resting, consider chilling the dough in the refrigerator for an additional 15-20 minutes. This helps solidify the fat, making the dough easier to roll out and enhancing its texture when fried.

3. Uniform Thickness Roll the dough to a consistent thickness for even frying. Use a rolling pin with adjustable rings or guides to maintain a uniform 1/8 inch thickness across all pieces.

4. Oil Temperature Monitor the oil temperature closely. It’s ideal to keep it around 350°F (175°C) to ensure the shankarpalis cook evenly without absorbing excess oil. If the oil is too hot, they might burn quickly; too cool, and they may become greasy.

5. Flavor Variations For a twist, add a pinch of cardamom powder or a few saffron strands to the dough for a subtle, aromatic flavor. You could also sprinkle a bit of powdered sugar or cinnamon over the fried shankarpalis while they are still warm for extra flavor.