Diwali, the festival of lights, is around the corner and it also means that it is time for the amazing aromas of the Diwali Faraal to be wafting out of most Maharashtrian homes. Faraal is nothing but a huge variety of sweets and savoury snacks which are prepared at home, to be shared and packed off for visitors and family members. Oh, the joy of sharing food!
Shankarpale (or shakkarpare as called in Hindi) are mostly prepared as a sweet version in almost every home. I however like this salty version a lot more than the sweet one and have been making it for years. Everyone else in my family is barred from making it apart from me 😛
So, here goes my recipe.
3 cups all-purpose flour (maida);
1 ½ tsp cumin seeds (jeera), coarsely crushed;
1 ½ tsp carom seeds (ajwain/owa);
¼ tsp baking soda;
1tbsp ghee or clarified butter;
Salt, to taste;
Refined oil, for deep frying.
You can eat it hot or store it in a air-tight container where it remains fresh atleast for a fortnight.