Tikhat Shankarpali

Instructions

1. 1

   Prepare the dough

   • In a large bowl, mix together the maida, rava, ajwain, jeera, red chili powder, turmeric powder, hing, and salt.
   • Heat the ghee until it's hot. Carefully pour the hot ghee over the flour mixture. This is called 'mohan' and makes the shankarpali flaky.
   • Use a spoon first, then your fingertips to rub the ghee into the flour until it resembles breadcrumbs.
   • Gradually add water and knead into a stiff, firm dough. Do not make it soft.
   • Cover the dough with a damp cloth and let it rest for 20 minutes.
2. 2

   Roll and cut the shankarpali

   • After resting, knead the dough again for a minute.
   • Divide the dough into 4-5 equal portions and roll them into smooth balls.
   • Take one ball and roll it into a thin circle (chapati), about 2-3 mm thick. It should not be too thick or too thin.
   • Using a sharp knife or a pizza cutter, cut the rolled dough into vertical strips, about 1 inch apart.
   • Then, cut diagonally across the strips to create diamond shapes.
   • Carefully separate the diamond pieces and place them on a plate. Cover with a cloth to prevent drying while you roll the rest.
3. 3

   Fry the shankarpali

   • Heat oil for deep frying in a kadai or deep pan over medium heat.
   • To check if the oil is ready, drop a small piece of dough into it. It should sizzle and rise to the surface gradually.
   • Carefully slide a batch of the cut shankarpali into the hot oil. Do not overcrowd the pan.
   • Reduce the heat to low-medium and fry, stirring occasionally, until they are golden brown and crisp. This will take about 6-8 minutes per batch.
   • Remove the fried shankarpali with a slotted spoon and drain them on a plate lined with paper towels to absorb excess oil.
4. 4

   Cool and store

   • Let the shankarpali cool down completely to room temperature. They will become crispier as they cool.
   • Once cooled, store them in an airtight container. They stay fresh for up to 2-3 weeks.