Shankarpali is a crispy fried Maharashtrian snack prepared with sweetened dough. Cripsy, flaky and lightly sweetened these are perfect for snacking.
Shankarpali is quite similar to Shakarpara. They are made using the same ingredients with the difference being that shakarpara is made with non-sweetened dough and dunked into sugar syrup after deep frying, whereas shankarpali is made with sweetened dough and there is no sugar syrup coating. Although the ingredients are the same there is a difference in taste.
Growing up in Mumbai, I always looked forward to Diwali as my mum made different sweet and savoury treats for home and also gifting. The entire house would come alive with delightful aromatic aromas. Shankarpali is one of my favourite recipes to prepare during Diwali. This is my mum’s recipe and to this date, I rely on my mother’s no-fail Shankarpali recipe. There are many regional variations of the sweet shankarpali recipe, and I am so excited to share my mum’s easy recipe.
Shankarpali and Shakarpara are often prepared for weddings or festivals like Diwali, Holi, or Rakshabandhan. These bite size snacks are perfect for munching too!
2 cups wheat flour
1½ cups castor sugar
¼ teaspoon baking soda
4 tablespoons ghee
5-6 tablespoons cold water
Oil for deep frying
Mix flour, castor sugar, baking soda, ghee and 2 tablespoons of water and rub the mixture together with your fingertips until it resembles bread crumb (around 3-4 minutes).
Press some flour in your palm and it should form a shape (and not crumble) which means ghee is enough and well incorporated.
Using your hand begin to sprinkle in a little water at a time to bring the dough together. Continue to add the water slowly until the dough comes together. The dough should be firm.
Cover and set aside for at least 30 minutes.
After 30 minutes, once the dough has rested, give it a quick knead.
Divide the dough into 3 equal portions.
Flatten and roll out to create a disc of 12-14 inch of around 1.5 mm thickness. If the dough is sticking to the surface while rolling, then use very little dry flour. Cut them into bite size rectangles or diamond shapes.
Heat the oil in a pan. To check if the oil is ready, drop a small piece of dough into the oil. It should take a few seconds for it to come up to the surface. That means the oil is ready.
Drop the Shankarpali carefully into the oil. Fry on low heat. Once the Shankarpali are light brown in colour (around 8-10 minutes) then increase the heat to medium and fry till Shankarpali are golden brown. Once you finish frying one batch, lower the heat again to low and wait until the temperature of the oil drops and then add the second batch.
Store them in air-tight containers and enjoy!