Maharashtrian Style Namkeen Shankarpali (Savory Flaky Pastry Diamonds)
Description:
Maharashtrian Style Namkeen Shankarpali is a traditional savory snack with a delightful balance of spice and a hint of sweetness. Made with a combination of whole wheat flour and semolina, this flaky, crispy treat is seasoned with aromatic cumin seeds and red chili powder. The key to achieving its melt-in-your-mouth texture is the use of hot ghee, which adds both flavor and flakiness to the dough. Perfect for munching with a cup of steaming hot Masala Chai or South Indian Filter Coffee, this snack is an ideal companion for rainy evenings. It also stores well in an airtight container for up to two weeks, making it a convenient treat for when cravings strike.
Ingredients
| Ingredient | Quantity |
|---|---|
| Whole Wheat Flour | 2 cups |
| Sooji (Semolina/Rava) | 2 tablespoons |
| Cumin Seeds (Jeera) | 2 teaspoons |
| Red Chilli Powder | 2 tablespoons |
| Ghee | 4 tablespoons |
| Salt | 1 teaspoon |
Preparation Time: 30 minutes
Cooking Time: 25 minutes
Total Time: 55 minutes
Serves: 4-6
Instructions
-
Prepare the Dry Ingredients:
In a large mixing bowl, combine the whole wheat flour, semolina, red chili powder, salt, and cumin seeds. Mix them well to ensure the spices are evenly distributed throughout the flour. -
-
Incorporate the Ghee:
Heat the ghee in a small pan until it is just warm. Pour the hot ghee into the flour mixture. Carefully mix the ghee into the flour using your fingers or a spoon. The texture should become crumbly, resembling coarse breadcrumbs. Be cautious not to burn your hands as the ghee will be hot. -
Knead the Dough:
Slowly add water, a little at a time, to the crumbly mixture and knead it into a smooth, soft dough. The dough should not be too sticky or too dry. Cover the dough with a damp cloth and allow it to rest in a warm place for at least 30 minutes. This resting period helps the dough to become more pliable and easier to roll. -
Roll the Dough:
After the dough has rested, transfer it to a flat, lightly floured surface. Roll the dough out into a sheet about 2 centimeters thick. If the dough becomes sticky, sprinkle a little extra flour as needed to prevent it from sticking. -
Shape the Shankarpali:
Using a sharp knife, cut the rolled dough into small diamond-shaped pieces (or any shape you prefer). Arrange the pieces on a tray or plate, ready for frying. -
Fry the Shankarpali:
Heat oil in a deep frying pan (kadai) on medium heat. Once the oil is hot, carefully drop a few of the dough pieces into the oil, ensuring they don’t stick together. Fry them until they turn a light golden brown, which should take about 4-5 minutes. Stir occasionally to ensure they fry evenly on all sides. -
Drain the Oil:
Once the Shankarpali are golden and crispy, use a skimmer or slotted spoon to remove them from the oil. Place the fried Shankarpali on a plate lined with tissue paper to drain any excess oil. -
Serve and Enjoy:
Let the Shankarpali cool slightly before serving. They make the perfect snack to accompany a hot cup of Masala Chai or South Indian Filter Coffee. Store any leftovers in an airtight container for up to two weeks.
Tips for Perfect Namkeen Shankarpali:
- Flakiness: The key to achieving a flaky texture lies in the ghee. Ensure the ghee is hot when you mix it into the flour, as this will create layers within the dough for that perfect crispness.
- Consistency: Be mindful of the doughβs consistency while kneading. If the dough is too dry, it will be hard to roll out, and if itβs too wet, it may be difficult to shape.
- Oil Temperature: Frying at the right temperature is essential. If the oil is too hot, the Shankarpali will brown too quickly on the outside without cooking properly on the inside. If the oil is too cool, they will absorb too much oil and become greasy. A medium heat works best.
Enjoy this Maharashtrian-style Namkeen Shankarpali with your family and friends, and make your rainy days even more special with this delicious, crispy snack!
