nitaliblogs

Khare Shankarpale/ Namkeen Pare

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.

Ingredients:

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.

Method:

  1. Sift the all-purpose flour along with the baking soda into a bowl. Add salt to the flour and give it a quick mix.
  2. Heat 1tbsp of ghee in a small pan until it melts and gets to a smoking temperature. Pour the hot ghee on the flour and keep aside for 5-10 minutes till the ghee cools down.
  3. Add the cumin seed powder and carom seeds to the flour.
  4. Add some water and knead the flour to make firm dough. Rest the dough for about 30minutes.
  5. Divide the dough into smaller portions and roll it out with a rolling pin as thinly as possible.
  6. Cut the rolled dough into small square or diamond shapes. Separate these smaller squares and spread them out on plasti wrap or a greased plates until you have finished doing this for the entire dough.
  7. Heat refined oil until it reaches its smoking point. Fry the khare shankarpale on a low flame until they are golden brown. (Heating on high flame burns them really quickly and also they become soggy soon.)
Khare Shankarpale

Khare Shankarpale

dough for Khare Shankarpale

dough for Khare Shankarpale

You can eat it hot or store it in a air-tight container where it remains fresh atleast for a fortnight.

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