Thursday, October 29, 2015

Amma magala kitchen: Khara Shankarpali

Another childhood favorite :) Not only do I enjoy these savoury crispies but love it when mom makes them as the whole house has this beautiful aroma :)
Here's mum's version of the savoury shankarpole. She does a sweet version of this as well but that's for some other time :)

Plain flour / Maida: 3 cups
Whole wheat flour / Atta: 1 cup
Carum seeds / Ajwain seeds: 1/2 tbsp
Cumin seeds / Jeera: 1/2 tbsp
Dry Red chili: 5
Butter: 1 tbsp

1) Take 1 tbsp of plain flour and mix with butter for 5 minutes. Mom calls this saati. Don't know its english equivalent.
2) Add 2 tbsp oil (heated) along with rest of flour and mix for 2 to 3 minutes. The flour becomes crumbly.
3) Mix this with saati and knead for 2 to 3 minutes.
4) Dry roast Ajwain seeds, cumin seeds and dry red chili. Once cool, grind it into fine powder and mix with above.
5) Add water, 1/2 tbsp salt and knead it into a dough.
6) Make balls of the dough and roll it into a circle like chapathi. The thickness should be like that of a puri.
7) Cut it into diamond shape.
8) Heat oil on medium, and deep fry the Shankarpole until it turns golden brown. Remove and place it in a container lined with tissue paper.
9) Do the same with the remaining dough
10) Once cool, transfer it into an air tight container


  1. Akkiii I love your blog. Consider giving it an avatar like this one:
    Hope you've been swell!

    1. thanks dippy peeps ☺ yea.. i am toying with the idea of a new blog.. busy mum cooks or something like that ☺ will think about it ☺☺ how have you been?