Shankarpali is a traditional Maharashtrian, deep-fried snack. It was introduced to us by our neighbour aunty. It is a very light, flaky, melt-in-the-mouth, a small, irresistible cookie that is deep-fried and not baked. It has a good shelf life, and one can enjoy it even after Diwali.
Traditionally, Shankarpali is made by using All-purpose flour. Here, I have used Whole wheat flour and oat flour and did not feel any change other than the colour of the final product.
If you want to use All-purpose flour, follow this recipe, replace the flour, and proceed.
Milk – 1 cup
Ghee – ½ cup
Sugar – ¾ cup ( I have used Brown sugar)
Salt – 1 tsp
Cooking Soda – ¼ tsp
Flour – 3 ½ to 4 cups (as required) ( All-purpose flour OR Whole Wheat and Oat Flour)
Oil – to deep fry.
-Take one bowl or food processor, beat milk, ghee and sugar until frothy.
-In another bowl, take 2 cups of whole wheat flour and ½ cup of oats flour, salt, cooking soda and dry mix everything.
-Add the mixed flour to the liquid ( beaten milk and sugar), add some more whole wheat flour and make a soft, pliable dough by adding whole wheat flour little by little.
– Cover this bowl and keep it aside for 15 minutes. Meanwhile, Keep the oil on a low flame to deep frying.
-Take a small portion of the dough, roll it into a thick ¼ inch circle, like a Roti. Remove the outer curved portion and make a square. ( it is optional to get only square pieces)
-Take a pizza cutter or any other zigzag cutter and cut this flattened disc. Now deep fry it on a low flame.
-When it becomes light brown, take it out and spread it on a tissue paper laid plate.
-When it is cool, store this in an airtight container.
NOTE: Keep the gas flame to a simmer and maintain the temperature of the oil. If oil is overheated, the shankarpali would turn into deep brown/ half-done and charred.
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