To begin making the Namkeen Shankarpali, mix the flour, semolina, red chilli powder, salt, cumin seeds in a bowl.

Heat the ghee till it is light hot and pour it into the flour mixture. Carefully mix to form a crumbly texture. Make sure you do not burn hand.

Add little water and knead it into a soft dough, rest the dough covered in a warm place for at least 30 minutes.

We will start rolling the dough on a flat surface, sprinkle little flour if you feel the dough is very sticky. Roll it to about 2 centimeter thick.

Using a knife cut the dough into small diamond shapes or any desired shape and arrange them on a tray to fry.

Heat a kadai with oil to deep fry the Shankarpalis. Once the oil is hot carefully drop them and fry till they become light brown.

Using a skimmer take the shakarpalis out and place it on the tissue paper in order to drain out the oil.

Serve the Namkeen Shankarpali along with hot Masala Chai or South Indian Filter Coffee to make your evening special.