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

Trivia

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