If there’s one snack that has the power to evoke nostalgia for anyone who grew up in an Indian household, it’s Shankarpali (also known as Shakarpara). This delightful crispy treat is a festive favorite, perfect for Diwali, weddings, or simply an afternoon snack with a cup of chai. Though its roots are deeply embedded in Maharashtrian and Gujarati cuisine, it has become a beloved snack across India.
What is Shankarpali?
Shankarpali is a crunchy, slightly sweet, diamond-shaped biscuit made from basic pantry ingredients like maida (refined flour), ghee (clarified butter), jeera (cumin), and sugar. Its versatility allows you to flavor it in various ways – from sweet to savory, or even with a hint of cardamom or saffron. The dough is rolled out, cut into small diamond shapes, and deep-fried until golden brown, resulting in a crisp texture that’s irresistibly good.
Ingredients:
The beauty of Shankarpali lies in its simplicity. Here’s what you’ll need:
- 1 cup maida (refined flour) – the base of the dough
- 2 tbsp semolina (rava) – to add a little extra crunch
- 2 tbsp ghee (clarified butter) – for that rich, melt-in-the-mouth texture
- 1/4 cup sugar – for the sweetness, but you can adjust to taste
- 1/2 tsp jeera (cumin seeds) – for a slight earthy flavor
- 1/4 tsp baking powder – to make them light and crisp
- A pinch of salt – to balance the sweetness
- Water – to knead the dough
- Oil for deep-frying – for that perfect golden crispiness
Preparation:
Making the Dough:
Start by sieving the maida and semolina together into a large bowl. This will ensure a smooth dough. Add the ghee, jeera, salt, sugar, and baking powder to the flour. Mix it all together, and then slowly add water to form a firm dough. It should be stiff but pliable, just like dough for making parathas. Let it rest for about 15-20 minutes.Rolling and Shaping:
Once the dough has rested, divide it into small portions. Roll each portion into a smooth ball, and then flatten it into a circle (about 1/4 inch thick). Use a sharp knife or pizza cutter to slice the dough into diamond or square shapes. This will give you the signature Shankarpali look. You can also use a cookie cutter if you prefer round shapes.Frying:
Heat oil in a pan or deep-fryer. The oil should be medium-hot—not too smoking, but hot enough that a piece of dough dropped into it sizzles gently. Carefully slide the Shankarpali pieces into the hot oil and fry in batches. Stir them occasionally to ensure they cook evenly on all sides. When they turn a lovely golden brown, remove them and drain on paper towels.Cooling and Storing:
Let the Shankarpali cool completely at room temperature. They will continue to crisp up as they cool. Store in an airtight container, and these crispy delights will stay fresh for up to a week—though they rarely last that long!
A Few Tips:
Flavor Variations: If you want to make savory Shankarpali, skip the sugar and add ajwain (carom seeds) or kalonji (nigella seeds) to the dough. You can also flavor it with a pinch of chili powder or black pepper for a spicy kick.
Texture Matters: The secret to perfect Shankarpali lies in the dough consistency and frying technique. The dough should not be too soft; otherwise, the pieces will absorb too much oil and become greasy. The oil temperature should also be medium; if it’s too hot, they’ll brown too quickly and stay raw inside.
Healthier Twist: If you want a healthier version, you can substitute maida with whole wheat flour (gehun ka atta) and use coconut oil or butter instead of ghee. While the texture will change a little, the taste remains delicious.
Why We Love Shankarpali
Versatility: Whether you enjoy it sweet or savory, Shankarpali adapts to whatever flavor profile you’re in the mood for. The dough itself is simple, but the flavor potential is endless.
Long Shelf Life: Unlike some homemade snacks, Shankarpali stays fresh for days, making it a perfect snack to pack for long trips, lunchboxes, or just to munch on during a cozy movie night at home.
Cultural Tradition: For many, making Shankarpali is a family tradition, passed down through generations. It’s part of the joy of Diwali preparations or simply a fun weekend activity with kids and relatives. The whole process—from mixing the dough to frying—becomes a celebration in itself.
Perfect Pairing with Tea: There’s nothing like enjoying a crisp, golden Shankarpali with a hot cup of masala chai. The sweetness, the crunch, and the aromatic spices pair perfectly with the spiced warmth of the tea.