Shankarpali is a popular sweet and savoury snack in India, particularly during festivals like Diwali. It is also known by different names in various regions, such as Shakarpara or Shakkar Pare. Made with Emmer Wheat Flour / Khapli Atta, and Emmer Wheat Semolina / Khapli Rawa, these crispy treats are not only delicious but also packed with nutrients. The result is a crispy and slightly sweet snack that can be enjoyed on its own or with tea. The savoury version of Shankarpali may include spices like cumin or sesame seeds for added flavour. It's a delightful treat enjoyed by people of all agesring festive occasions.
Ingredients
1 cup Emmer Wheat Flour/ Khapli Atta
¼ Emmer Wheat Semolina / Khapli Rawa
½ tsp of Carom seeds (ajwain)
½ tsp of Cumin seeds (jeera)
½ to ⅔ tsp of crushed Black Pepper
½ tsp of Himalayan Salt or according to taste
3 tbsp of Ghee
Method
in a mixing bowl or plate and mix it well.
2. Add to it the following spices and seasonings:
½ tsp of carom seeds (ajwain)
½ tsp of cumin seeds (jeera)
½ to ⅔ tsp of crushed Black Pepper
½ tsp of Himalayan Salt or according to taste.
3. Add 2 tbsp of Ghee to the flour mixture.
Stir it with a spoon.
4. Add water and Knead until you get a firm dough. Make sure the dough is not too soft.
5. Cover the dough with a moist muslin or cotton cloth and let it rest for 20 to 30 minutes at room temperature.
6. Then knead again and roll it out on a rolling pin. Ensure that it is not too thick or thin in thickness.
7. Now with a knife or pizza cutter, cut the dough into diagonal strips. Then cut again to make diamond shapes or square shapes in the dough.
8. For baking, preheat the oven at 180 Celsius (356 degrees Fahrenheit). Grease the tray with ghee.
9. Place the Shankarpali in a baking tray and make sure there is some space between each Shankarpali.
10. Bake for 20 to 25 minutes or until they look crispy and golden. Half way through baking turn them with a spatula if needed.
11. Ready to serve or pack in an airtight container.