Recipe for Salted Shankarpali

This is a Recipe for preparing Khari or Salted Shankarpali. This Salted Shankarpali is prepared normally during festivals; especially as a part of the Faral during the Diwali festival in Maharashtra.

The Marathi language version of this Shankarpali recipe and preparation method can be seen here – Kurkurit Shankarpali

Preparation Time: 60 Minutes
Serves: 10-12 Persons

4 Cup Maida
8 Table spoon Oil (hot)
1 Tea spoon Black Paper (grounded thickly)
1 Tea spoon Jeera (grounded thickly)
½ Tea spoon Ajwain (thickly grounded)
Salt to taste (little bit more)
Oil for frying

First take Maida then add the Black Paper, Jeera & Ajwain thick powder, Salt and hot Oil and make a Dough and keep aside for one hour.
After that make a chapatti and cut in small diamond shapes and keep aside.
Heat the Oil in the frying pan and deep fry the Shankarpali till colour change in to light brown.

Note: When we will put Shankarpali in to the hot Oil at that time sim will be high after that put on slow sim.

By Sujata Nerurkar

I am an Expert Indian Chef, Food Columnist and Adviser. I write on food and recipes on my site and conduct cooking, candle making, chocolate making, dry cleaning, decoration and other art classes. The recipes and food themes given by me are unique and original and appear regularly in numerous reputed periodicals, newspapers and magazines.

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