Recipe for crispy and tasty Shankarpali or Shankar Poli in Kannada. Specially made during festive occasions like Deepavali or Diwali. Makes a great evening snack too.
Also, check my Sweet Shankar Poli or Shankarpali Recipe - • ಗರಿಗರಿ ಸಿಹಿ ಶಂಕರಪೋಳಿ |...
Ingredients:
Maida/All Purpose Flour - 2 Cups
Small Semolina/Chiroti Rawa - 1/4 Cup
Cumin Seeds - 2 tsp
White Sesame Seeds - 1 & 1/2 tsp
Red Chilli Powder - 2 to 2 & 1/2 tsp
Salt - 1 & 1/2 tsp
Ghee/Clarified Butter - 2 Tbsp
Oil - Deep Fry
Method:
1. Add 2 Cups of Maida to a big bowl. Add 1/4 Cup of small Semolina/Chiroti Rawa. Add 2 tsp of Cumin Seeds, Add 1 & 1/2 tsp White Sesame Seeds, for spice, add 2 to 2 & 1/2 tsp of Red Chilli Powder, and 1 & 1/2 tsp of Salt. Mix well once with the help of a spoon.
2. Add 2 Tbsp of Ghee/Clarified Butter to the small frying pan. Ghee has to melt and become hot. Now add this hot Ghee/Clarified Butter to the mixed flour. Mix well with the help of a spoon. Once it turns warm, mix well with the help of your hand. Ghee has to mix well with Flour. Hold the flour, and press to break the flour in your palm. It should break. If the flour breaks, it indicates that the Ghee has properly mixed with the flour.
3. Once all the ingredients are thoroughly mixed, add water in batches and prepare the dough. The dough should not be too soft. It should be just a little harder than Chapati dough. Almost 3/4 Cup to 1 Cup of water is required. Knead the dough thoroughly. Smear 1/2 tsp of Oil to the dough and mix.
4. Leave the dough to rest for about 5 minutes. Knead well once after resting the dough for 5 minutes.
5. Prepare the balls from the dough and keep them aside. Roll the dough with the help of your hand. Dip the ball in dry flour and roll it like Chapati. Roll it thin. The sides should be as thin as possible. Use the knife/Pizza Cutter or Shankarpali cutter to cut into a diamond shape.
6. Transfer the cut Shankarpali to a plate. Separate all the cut Shankarpali/Shankarpoli. In the same way, you can roll the rest of the dough, cut it, and fry them in 2-3 batches.
7. Heat Oil in a Kadai for deep fry. Slowly add the Shankarpali to the heated Oil. Add 15-20 at once. Always fry on low to medium flame. As the Shankarpali/Shankarpoli is thin, they will fry fast. It should turn to biscuit color or golden in color. So, once you reach this stage, remove them from Oil. Once it is done, remove them with this type of ladle and transfer them to a strainer.