Khari Spicy Namkeen shankarpali recipe
How to make khare shankarpale - Teatime snack
Khari Spicy Namkeen Shankarpali recipe or khare shankarpale are prepared as a tea time snack or for festivals such as Diwali. You may also make them at other times as a yummy snack for lunchbox or a picnic.
This is known as tikhat mithache / khare shankarpale In Maharashtra. This is a quick and simple snack recipe. You can make and store it for 2-3 weeks.
How to make Khari Spicy Namkeen Shankarpali - shankarpale
Main ingredients for Khari Spicy Namkeen Shankarpali
- Maida / white flour - 1 1/2 cup
- Water - 1/2 cup or as needed to knead a tight dough
- Salt - 1/2 tsp
- Ajwain - 1 tsp, crushed lightly or whole
- Oil - 2 tbsp + for deep frying
- Cumin seed / jeera - 1 tsp
- Black pepper powder - 1/4 tsp
Step by step instructions for making Khari Spicy Namkeen Shankarpali
Mixing flour / maida to form dough
- Add flour/maida into a bowl or a deep plate. Add salt, ajwain and mix well.
- Heat 2 tbsp oil and add it to the flour mix. Mix with a spoon at first as oil is hot. Then rub the flour with your fingers to mix oil all over.
- Add water a little at a time and make dough. We need to make a stiff dough. Keep aside for 30 minutes.
- After 30 minutes, the dough would have softened a little. Now knead the dough again a little and make balls as we do for chapati. The balls need not be of the same size.
- Roll each ball into a flat circle as you would for a chapati. It should be a bit thicker than a chapati. This dough does not stick to the rolling board so there is no need to sprinkle flour on it or to use any oil to facilitate rolling.
- Cut the circle in diamond or square shapes as shown in the picture. The shape and size is your choice. Half inch or one inch square is ok.
Frying khari - namkeen shankarpali
- Heat oil. Once hot, keep heat medium.
- Add the cut shankarpale pieces in the oil. these will first sink to the bottom and then rise to the top as they are getting cooked.
- Keep stirring the shankarpale in oil so that they are evenly fried on both the sides.
- Turn the lighter colored shakkarpare individually so that they are fried properly.
- Drain and Remove the fried shankarpale on a colander.
- Add the next batch to fry into the hot oil. In this way fry all the shankarpale.
Tips and variations
may do the rolling and cutting first if you are doing this alone. Put
the cut shankarpale on a plate and cover them with a wet cloth/napkin so
that they do not dry out. Fry them all later, after all the rolling and
cutting is done.
- If someone is there to help you, one person can do rolling and cutting and the other person frying.
- If you are making this for the first time, use a small measure and try it.
Store the shankarpale in an airtight container after they have cooled completely. Shankarpale will keep good for about a month. So you can make them in advance.
It is a good tea time snack. Good to pack for picnic or as a gift to someone.
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