Spicy Shankarpali (Savoury biscuits)


Spicy Shankarpali are savoury deep fried biscuits made with plain flour. There is a sweet version of this as well, but I personally prefer the spicy ones more. Perfect tea time accompaniment. As a child I remember my mom making a large batch during festivals and school holidays and storing them in air-tight containers. They stay fresh up to 10 days. A handy snack when the kids get that sudden hunger-attack!

Click here for sweet shankarpali recipe.

 

Ingredients:

Plain flour – 1 cup
Salt – ½ tsp or to taste
Hot oil – 1 tbsp
Chilli powder – 1 tsp or to taste
Cumin seeds – ½ tsp
Oil for deep frying

Method:

  1. In a large bowl, add flour, salt, chilli powder, cumin seeds and mix well
  2. Pour in hot oil. Mix well until it becomes crumbly. Oil should be so hot that as soon as you pour it, it starts to form bubbles on the flour
  3. Add water slowly and knead to form a stiff dough. Rest the dough for 30 minutes
  4. Knead the dough again for a couple of minutes. Divide them roughly into 4 equal parts
  5. Roll out the dough as thin as possible using some flour for dusting
  6. Cut into diamond shapes using a pizza cutter or knife
  7. Repeat for rest of the dough
  8. Rest the cut shapes for 15 minutes
  9. Heat oil in a deep fry pan or fryer. Once the oil is hot enough, fry the shankarpali in batches on medium heat until they are golden brown and crispy
  10. Drain on kitchen towel and cool completely
  11. Store in air tight containers

Notes:

  • The dough has to be stiff. If the dough is soft, the shankarpali won’t be crispy
  • Don’t fry sharkarpali on high heat. They should be fried on medium heat to get the right crispiness

 

Add spices and hot oil to the flour

Add spices and hot oil to the flour

 

Knead well and let the dough rest

Knead well and let the dough rest

 

Roll into thin discs

Roll into thin discs

 

Cut it using a sharp knife or pizza cutter

Cut it using a sharp knife or pizza cutter

Fry in batches in hot oil

Fry in batches in hot oil

 

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