Khari Spicy Namkeen shankarpali  recipe

How to make khare shankarpale - Teatime snack - Diwali Faral

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

Optional ingredients

  • 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

  • You 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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