MAIDA - 1.5 CUP
firstly, in a large mixing bowl take 1½ cup maida and 2 tsp rava. adding rava makes shankarpara crispy.
CUMIN - 1 TSP
now add 1 tsp cumin, 1 tsp chilli powder and ¾ tsp salt.
mix well making sure all the spices are well combined with the flour
GHEE - 2 TBSP
heat 2 tbsp ghee and pour over flour. you can alternatively use hot oil
crumble and mix until the flour turns moist and holds shape when pressed with the fist.
WATER - HALF CUP
now add ½ cup water and knead the dough
knead to a smooth and tight dough adding water as required.
OIL - 1 TSP
grease the dough with 1 tsp oil and rest for 5 minutes.
SMOOTH & TIGHT DOUGH
knead the dough again making sure its tight and smooth.
BALL SIZED DOUGH
divide the dough into half and roll gently.
roll to a slightly thick rectangle shape.
now cut into diamond shapes with a sharp knife or using pizza cutter.
DEEP FRY - HOT OIL
deep fry in hot oil by dropping one by one.
FRY - LOW FLAME
keep the flame on low to medium and stir occasionally.
GOLDEN & CRISP
fry on low flame for 15 to 20 minutes or until the shankarpali turns crisp and flaky.
drain off the tukkudi over kitchen paper to absorb excess oil
READY TO EAT
finally, enjoy spicy shankarpali with a hot cup of tea or store in an airtight container for a month.