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.