Shakkarpara (Shankarpali) Recipe
This crunchy, flaky deep-fried snack is a great tea time snack.
In association with Vivatta (ChakkiAtta)
Shankarpali is a traditional Maharashtrian version of the Shakarpara and is usually made during festivities. This crunchy, flaky deep-fried snack is also a great tea time snack. A pre-made stock of Shankarpali is also a very handy munching snack for the ever hungry kids! Shankarpali can be made savoury as well as sweet. For this sweet version, lightly sweetened wheat dough is rolled out and cut into diamonds or squares and then deep fried till crisp. For crisp Shankarpali roll out the dough as thin as you can. For a slightly soft, chewy texture make thicker pieces. Fry on a low-medium flame so that the pieces are cooked through. It is also dusted with cinnamon sugar.
Serve Shakkarpara as a tea time snack or you can even pack these in your kids snack box.
If you like this recipe, you can also try
10 M
90 M
100 M
2 Servings
Ingredients
- 1 cup Water
- 1/4 cup Sugar
- 2-1/2 cup Vivatta Maida , or use whole wheat flour
- 1/4 teaspoon Salt , to taste
- 1/4 cup Ghee
- Cooking oil , for deep frying
- 4 tablespoons Sugar , powdered
- 1 teaspoon Cinnamon Powder (Dalchini)
How to make Shakkarpara (Shankarpali) Recipe
To begin with the Shankarpali recipe, first heat the water, sugar in a saucepan until the sugar dissolves. Take off the heat and cool it slightly.
Sieve the flour and salt into a mixing bowl and mix it along with ghee, till it forms coarse crumbs. Gradually add the water-sugar mixture into the flour.
Mix and knead the flour into a firm but pliable dough. Keep it covered in a cool place for 30 minutes.
Heat oil in a wok and divide the dough into 3-4 portions. Roll out each portion into a thin (about 7-8 inches) circle or depending on the thickness you want.
Cut squares or diamonds using a pizza cutter, knife or a special Shankarpali cutter.
Deep fry on low-medium flame in a deep fry pan till the Shankarpali turn golden and crisp.
Mix the cinnamon and powder sugar in a small bowl. While the Shankarpali is still hot, dust it with the cinnamon sugar.
Cool completely and store in an airtight container.
Serve Shakkarpara as a tea time snack or you can even pack these in your kids snack box.
Madhuli Ajay
Giving up a lucrative career tinkering with Analytical equipments, Madhuli Ajay chose to tinker in her Food lab- developing new recipes & satisfying her culinary travel cravings. She has been sharing heirloom recipes on her blog 'My Foodcourt' for the past 9 yrs. Madhuli bakes to feed her soul. Testing recipes & photographing food for a cookbook, has fuelled her food photography passion. Based in the gorgeous 'Wine Capital' of India Nashik, Madhuli also loves spending time in her little kitchen garden.
