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Savory Shankarpali Recipe

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Adjust Servings:
vegetable oil — for deep frying
water — for kneading the dough
2 tbsp ghee or hot oil
salt — according to taste
3/4 tsp sugar
1 tsp cumin seeds (jeera)
3/4 tsp chili powder — according to taste
1 tbsp semolina (sooji)
1 cup all-purpose flour (maida)

Nutritional information

710 kcal
42.1 g
32.4 g
56.5 g
64 mg
0 mg

Savory Shankarpali Recipe

    • 50 mins
    • Serves 8
    • Easy


    How to make Savory Shankarpali Recipe

    • Add maida to a mixing bowl. Combine sooji, jeera, chili powder, and salt. Add all other dry ingredients as well.
    • Add hot oil or ghee over the maida. This will ensure that the shankarpali remains crispy.
    • Crumble well while rubbing with your hands. Exercise care as the ghee will be quite hot.
    • Add water slowly and knead into a dough. Continue kneading for 5 minutes until the dough is firm and stiff.
    • Cover the dough with a damp cloth and set aside for about half an hour.
    • Knead the dough once again and make a large-sized ball. Flatten it well. Grease the rolling base and the rolling pin. Roll the dough into a square or a round-shape a little thicker than a chapati.
    • Cut with a knife or pizza cutter maintaining the desired shape. Drop the shankarpali into the hot oil. Flip it to ensure it is fried evenly. Continue heating over a low-medium flame until it is golden brown.
    • Drain the excess oil and allow the shankarpali to cool to room temperature before storing in a tightly sealed container


    Did you know only mammals are sensitive to chilies? Birds are completely immune!

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