Shankarpali recipe | How to make crisp shankarpali

By Swasthi's Recipes · 45 min

Ingredients

Instructions

1. Heat the sugar, ghee and water in a pot until the sugar fully dissolves. Let it cool to warm, not cold.
2. Mix the flour, salt, cardamom and the warm syrup in a bowl.
3. Stir with a spoon until combined, then knead by hand into a stiff, smooth, non-sticky dough. Sprinkle in water if it is too dry.
4. Divide into 4 portions and smooth each into a ball. Cover them.
5. Grease a rolling board, flatten a ball and roll it into a 6-7 inch roti, neither too thick nor too thin.
6. Cut straight lines 3/4 to 1 inch apart vertically, then cut horizontally to make diamond shapes.
7. Separate the pieces and move them to a plate or parchment.
8. Heat oil in a kadai over medium heat. Meanwhile, keep rolling and cutting more pieces.
9. Test the oil with a small piece of dough: it should rise slowly without browning. Then add the pieces one by one, without crowding.
10. Keep the flame medium to medium-high, stirring and frying until golden and crisp. Lift out into a steel colander.
11. Fry the remaining batches the same way.
12. Cool completely, then store in an airtight jar.

Summarized from Swasthi's Recipes's video. Watch it for the details.