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Jeera shankarpali is another version of shankarpali. Shankarpali can be sweet, namkin etc. This also is a good tea time snack. These are made using jeera or cumin seeds and salt. These are also known as khare shankarpali. This is yet another diwali recipe. Let’s learn to make crispy, crunchy jeera shankarpali.
Ingredients:
• 1 cup Maida
• 1 tbsp Cumin seeds
• Salt to taste
• 1 tbsp Oil
• Oil for frying
Method:
• Take maida in a dish. Add cumin seeds and salt. Mix well. Add
oil.
• You can hot oil if you want. Mix well again. The mixture should
be crumbly like samosa coating.
• Add a little water at a time and make dough of shankarpali.
• Don’t add much water. We want stiff dough. For 1 cup maida,
3-4 tbsp water is sufficient.
• Jeera shankarpali dough is already. Cover and give it a
standing time of 30 minutes.
• Knead the dough again nicely. Divide the dough into 3 parts.
• Make thin chapati of it. Roll it as thin as possible to make
crunchy shankarpali.
• If you knead the dough properly, you won’t need any oil or dry
flour while rolling the shankarpali.
• Cut the shankarpali in diamond shape with the help of cutter.
• Remove small pieces along the edge. Remove the rolled
shankarpali in a dish.
• Heat oil in a pan. Drop the shankarpali into hot oil.
• Fry the shankarpali on medium heat until it turns golden from
all sides.
• Flip them after 2 minutes with the help of a fork.
• Once done from both sides, remove them on a tissue paper.
• You can have this as a tea time snack.
• Once shankarpali cools down completely store it in airtight
container or in ziplock bag.
• It has a shelf life of about 3-4 weeks.
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