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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



    Piping hot masala chai is never complete without the spicy aromatic flavors of the savory shankarpali recipe. Visit any region of Gujarat, Maharashtra, or Karnataka and you will chance upon this tasty snack being relished. It is particularly indispensable during the festival season. Children admire its many shapes while the adults revel in its savory flavors.

    Call it the shankarpali or the shakarpara, the taste remains the same. It is even called the thukdi or tukdi in Kannada.

    Health Benefits

    Ghee plays a vital role in maintaining good cholesterol in your body. Ghee also helps in balancing hormones and charge both your mind and body.

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    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!

    Suman Bagga

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