Shankarpali

Rest the Dough

• Cover the dough with a damp cloth or a lid and let it rest for at least 30-45 minutes. This resting period is crucial as it allows the rava to absorb moisture and swell, which contributes to the crispiness.

Roll and Cut the Shankarpali

• After resting, knead the dough for another minute until it is smooth. Divide the dough into 4-5 equal portions.
• Take one portion and roll it on a clean, flat surface into a circle or rectangle about 1/4-inch thick. It should not be too thin (it will burn) or too thick (it will be soft inside).
• Using a sharp knife, pizza cutter, or a traditional shankarpali cutter, trim the uneven edges to form a neat rectangle.
• Cut the rolled dough into vertical strips about 1-inch wide, and then cut diagonally to create classic diamond shapes. You can also cut them into squares.

Deep Fry the Shankarpali

• Heat oil in a kadai or deep pan over a low to medium-low flame. The oil should be moderately hot, not smoking.
• To test the oil temperature, drop a tiny piece of dough into it. It should sizzle and rise to the surface slowly and steadily. If it rises too quickly, the oil is too hot.
• Carefully slide the cut pieces into the hot oil, one by one or in a small batch. Do not overcrowd the pan, as this will lower the oil temperature.
• Fry on a consistent low flame, stirring gently occasionally, for about 8-10 minutes per batch, or until they turn a light golden brown and are crisp. Frying slowly is key to cooking them through.
• Once golden, use a slotted spoon to remove the shankarpali from the oil, allowing excess oil to drain back into the pan.

Cool and Store

• Place the fried shankarpali on a plate lined with paper towels to absorb any extra oil.
• Let them cool down completely at room temperature. They will become even crispier as they cool.
• Once completely cool, store them in an airtight container. They will remain fresh and crispy for up to 3 weeks.