Tikhat Shankarpali

1. 1
   mix · ~3 min

   Mix the dry ingredients.

   1.Add all-purpose flour and semolina to a wide bowl.

   2.Mix in red chili powder, cumin seeds, sesame seeds, turmeric powder, asafoetida, and salt.

   3.Stir well so the spices are evenly spread through the flour.
2. 2
   mix · ~3 min

   Rub in the hot oil.

   Pour the hot oil for moyan over the flour mixture and rub it in with your fingertips until the mixture feels sandy and holds its shape when pressed.

3. 3
   knead · ~5 min

   Knead a stiff dough.

   Add water little by little and knead into a firm, smooth dough. It should be stiffer than poori dough so the shankarpali fries crisp.

   TIPA soft dough makes the pieces absorb more oil and lose their crunch.
4. 4
   rest · ~15 min

   Rest the dough for 15 minutes.

5. 5
   prep · ~7 min

   Roll and cut the dough.

   1.Divide the dough into 2 equal portions.

   2.Roll each portion into a thick sheet, about 3 to 4 mm thick.

   3.Cut the sheet into small diamond shapes with a knife or pastry cutter.

   TIPDo not roll too thin or the pieces will brown too fast before turning properly crisp.
6. 6
   fry · ~15 min

   Deep fry the shankarpali.

   1.Heat the oil for deep frying on medium-low heat.

   2.Slide in a small batch of cut pieces without crowding the pan.

   3.Fry slowly, turning often, until crisp and evenly golden.

   4.Lift them out and drain well before frying the next batch.

   TIPKeep the heat medium-low so the centers cook through before the outside gets too dark.
7. 7
   rest · ~20 min

   Cool completely before storing.

   Spread the fried shankarpali on a plate or tray and let them cool fully. They crisp up more as they cool.

8. 8
   serve

   Serve or store in an airtight jar.

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