Maharashtrian Style Namkeen Shankarpali (Savory Flaky Pastry Diamonds Recipe)

Flaky Pastries made with whole wheat flour, rice flour and semolina with cumin seeds, it has the right balance of sweetness and spice levels.

Archana's Kitchen
16 ratings.
Maharashtrian Style Namkeen Shankarpali (Savory Flaky Pastry Diamonds Recipe)

Maharashtrian Style Namkeen Shankarpali (Savory Flaky Pastry Diamonds Recipe) is a scrumptious snack that is savory and lightly sweet. The snack is made from whole wheat flour and semolina, spiced with red chili powder. The flakiness of the snack is mainly obtained from the hot ghee that is used while preparing the dough. Once these are made, it can be made and stored in an airtight jar for couple of weeks. The best snack to be had along with your hot cup of chai or coffee during a monsoon evening.

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

If you are looking for more snack recipes here are some:

  1. Ragi Snacks (Chakli And Kodubale) Recipe
  2. Curd Jantikalu Recipe (Crispy Curd Snacks)
  3. Crispy Palak Pakora Recipe (Monsoon Time Snacks)

Cuisine: Maharashtrian
Course: Snack
Diet: Vegetarian
Prep in

30 M

Cooks in

25 M

Total in

55 M

Makes:

4 Servings

Ingredients

  • 2 cups Wheat flour
  • 2 tablespoon Sooji (Semolina Rava)
  • 2 teaspoon Cumin seeds
  • 2 tablespoon Red chilli powder
  • 4 tablespoon Ghee
  • 1 teaspoon Salt

Directions for Maharashtrian Style Namkeen Shankarpali (Savory Flaky Pastry Diamonds Recipe)

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

  2. 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.

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

  4. 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.

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

  6. 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.

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

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

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Last Modified On Wednesday, 21 June 2017 16:56

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