Shankarpalis are a favourite traditional Maharashtrian snack prepared on festive occassions.
You can use maida or whole wheat flour and milk or water but if you use milk its shelf life is reduced . I used water and whole wheat flour and a little maida. Actually very easy to prepare, sugar, water or milk and ghee are boiled in equal proportions ( sama praman as we call it in Marathi) and all purpose flour or whole wheat flour is added as required to form the basic dough. If prepared with only maida the shankarpalis look very appealing to the eye and ones with whole wheat flour look a little brownish but taste very good too. Posting the recipe below the way I made it.
- 1/2 cup water OR milk ( I used water)
- 1/2 cup sugar
- 1/2 cup unmelted ghee
- 1/2 cup all purpose flour/ maida
- Approximately 4 cups whole wheat flour OR as much as required
- A pinch of salt
- Oil OR ghee for deep frying
- Take 1/2 cup ghee, 1/2 cup water and 1/2 cup sugar in a pan. Boil till the sugar dissolves completely and the mixture bubbles. Switch off the flame and let it cool. Add a pinch of salt, stir well, add 1/2 cup maida, mix well and then add whole wheat flour as required to knead into a stiff dough. See that the dough is not soft, if so the dough will stick to the rolling board as it has sugar and the shankarpali wont be crisp. Knead well.
- No need to rest the dough. You can roll out the dough immediately. Do Not use flour to roll the dics. Rolling is not as easy as rolling chapatis. You need to apply pressure while rolling as the dough is stiff. As you roll you will see it cracking around the edges. Seal it with your fingers and thumb and roll again. This happens as the dough is stiff, this actually means consistency of the dough is correct. Also being able to roll the dough without using flour for dusting means the consistency of the dough is correct.
- The disc should neither be thin nor too thick. Take one portion and roll out into a disc neither too thick nor too thin. The edges will be cracked so cut around the circular edges to get a perfect circle, so that you can give the desired shape easily. Add the extra cut portion to the next ball of dough.
- Using a cutter, cut the disc into diamond or square shapes. Transfer to a plate (but do not overlap the cuts)and cover it. Repeat the same with the rest of the balls. Once all the cuts are ready, heat oil in a kadai, once hot add a small ball of the dough into it. If it comes up immediately, it means the oil is hot enough to fry the shankarpalis.
- Don’t add too many at one go, fry them in batches, this way they’ll get fried evenly. First keep the flame between medium and high when you are slipping in the diamond cuts, the shankarpalis will sink into the oil first and as they get fried they’ll come up NOW reduce the flame to LOW and keep turning the shankarpalis often so that they get fried evenly to a golden brown colour on both sides. Once done transfer the shankarpalis onto absorbent paper. Repeat the same with the next batch of shankarpalis. Once cool transfer to an airtight container.
Oil or ghee is added to deep fry the shankarpalis. I fried them in peanut oil.
DO NOT USE FLOUR TO ROLL THE DOUGH.
I’d like to mention that when you take the first bite of shankarpali you may feel it is not sweet, diabetics shankarpali, that’s what my daughter said 😃when she took the first bite. But when she ate 2 to 3 one after another the sweetness was felt. So I’d suggest don’t increase the quantity of sugar. Too sweet also won’t taste good. Shakarpalis are not like vadis or barfis where we eat only one, we eat a few at a time, so the sweetness imparted is perfect.