MAIDA - 1.5 CUP

firstly, in a large mixing bowl take 1½ cup maida and 2 tsp rava. adding rava makes shankarpara crispy.

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CUMIN - 1 TSP

now add 1 tsp cumin, 1 tsp chilli powder and ¾ tsp salt.

2

MIX WELL

mix well making sure all the spices are well combined with the flour

3

GHEE - 2 TBSP

heat 2 tbsp ghee and pour over flour. you can alternatively use hot oil

4

HOLDS SHAPE

crumble and mix until the flour turns moist and holds shape when pressed with the fist.

5

WATER - HALF CUP

now add ½ cup water and knead the dough

6

SMOOTH DOUGH

knead to a smooth and tight dough adding water as required.

7

OIL - 1 TSP

grease the dough with 1 tsp oil and rest for 5 minutes.

8

SMOOTH & TIGHT DOUGH

knead the dough again making sure its tight and smooth.

9

BALL SIZED DOUGH

divide the dough into half and roll gently.

10

SLIGHTLY THICK

roll to a slightly thick rectangle shape.

11

CUT DIAMOND

now cut into diamond shapes with a sharp knife or using pizza cutter.

12

DEEP FRY - HOT OIL

deep fry in hot oil by dropping one by one.

13

FRY - LOW FLAME

keep the flame on low to medium and stir occasionally.

14

GOLDEN & CRISP

fry on low flame for 15 to 20 minutes or until the shankarpali turns crisp and flaky.

15

DRAIN OFF

drain off the tukkudi over kitchen paper to absorb excess oil

16

READY TO EAT

finally, enjoy spicy shankarpali with a hot cup of tea or store in an airtight container for a month.

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