Spicy shankarpali or Spicy Diamond Cuts | Khare Shankarpali Recipe - Spicy Maida Biscuits
Spicy shankarpali or Spicy Diamond Cuts is a popular snack in India and traditionally made for festive occasions like Diwali. They are crispy and have that melt-in-your-mouth texture.
Servings: 5 Enough to serve a crowd!!
Calories: 75kcal
Ingredients
- 2 Cups All purpose flour
- ½ to ¾ tsp Salt To taste
- 1 tbsp Butter
- 1 to 1 ½ tsp Red chilli powder
- 2 tsp Cumin seeds
- Required water To knead to a smooth dough
Instructions
- Sift flour. Add salt, butter red chilli powder and cumin seeds.
- Rub the ingredients with the flour through your finger.
- Now start adding water little by little and knead to form soft and smooth dough.
- Keep kneading the dough for about 5 to 10 minutes with pressure.
- Keep the dough aside covered with a damp cotton cloth for about 30 minutes.
- Make big balls out of the dough and roll them with a rolling pin.
- Roll them into round shape similar to a roti but little thicker.
- Take a knife and cut them into diamond shape.
- For this make vertical and horizontal lines each measuring more than an inch diamond. Alternatively you could cut them into square shape.
- Remove it to another plate in single layer and let it dry for at least 20 minutes.
- This step will help in making it crispy. Meanwhile roll another ball and prepare "Spicy shankarpali or Spicy Diamond Cuts".
- Heat oil in a deep pan over medium heat for deep-frying.
- Once the oil is hot, simmer and add the "Spicy shankarpali or Spicy Diamond Cuts" to the oil.
- Once the shankarpali are light golden brown in colour, remove them onto an absorbent paper napkin.
- Repeat the same procedure with the remaining dough.
- Allow "Spicy shankarpali or Spicy Diamond Cuts" to cool down and transfer to an airtight container.
Recipe Video
Notes
- Adjust spice levels and seasonings to suit your taste.
- Knead well to get a soft and smooth dough.
- While rolling the dough ball, dust some flour to roll evenly.
- Let the cut Shankarpali dry out for 20 minutes, it helps to make them more crispy.
- Oil should be on medium-low heat while frying.
- Cmpletely cool down shankarpali before storing. Should last for more than 10 days.