KHARE SHANKARPALE / SALTY SHANKARPALI ( TYPE 3 ) / खारे शंकरपाळे

Shankarpale is a very common faral / snack prepared during Diwali. These crispy crunchy diamonds are an any time delight.

They are made sweet or savory. Today I am sharing with you the savory version of shankarpale. Though here I have used carom seeds / owa / ajwain for flavor, you can substitute it with cumin / jeera.

KHARE SHANKARPALE / SALTY SHANKARPALE ( TYPE 3 ) / खारे शंकरपाळे 

INGREDIENTS

Maida / refined flour	3 cups
Owa / ajwain / carom seeds	1 tbsp
Salt	T.T.
Melted Vanaspati ghee / vegetable fat	¼ cup + for deep frying
Water	As req.

METHOD:

1.       Grind the carom seeds with a little salt to a coarse powder.

2.       To the refined flour add salt, the carom seeds powder and ¼ cup fat, add water as required and knead well to form a smooth dough.

3.       Consistency not hard and not too soft either, should be like chapatti dough.

4.       Allow the dough to rest for 30 min.

5.       If you find the dough too loose then just keep the dough in the fridge for 15 min,  that will firm the dough up a little.

6.       Divide the dough into balls, roll them out into thick chapatis.

7.       With a knife or a serrated cutter, cut the chapatti into diamonds, 1 inch X 1 inch. Increase or decrease the size to your preference.

8.       Arrange the diamonds on a plastic sheet or plate and allow them to dry for 5 – 6 hours.

9.       Turn them around and flip them over occasionally so that they dry up a little from outside.

10.   Heat the ghee for deep frying. When the ghee gets hot, lower the flame and allow the ghee to cool a little. When you no more see the ghee smoking then its approx. the right temp.

11.   Deep fry them in small batches on medium to low heat till it turns light brown.

12.   Remove on to absorbent kitchen paper.

13.   The colour of the shankarpale will deeped as they cool.

14.   When they are cooled, store in an air tight container.

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