Khare shankarpali is a popular Indian snack that originates from the state of Maharashtra. It is a deep-fried, crispy snack made with all-purpose flour, ghee, and ajwain. Shankarpalis get their name from their conch shell-like spiral shape. They are a choice, for enjoying during tea time. Are considered essential during the festival of Diwali.
This detailed beginner’s guide will teach you how to make soft and crispy shankarpalis at home with step-by-step instructions and handy tips. We have also shared the traditional Maharashtrian khare shankarpali recipe used to make this iconic snack. So let’s get started!
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Ingredients Needed to Make Khare Shankarpali
Khare shankarpali is made with very basic ingredients that are easily available. Here’s what you’ll need:
- 2 cups all-purpose flour (maida)
- 1/4 cup ghee
- 1/4 teaspoon ajwain (carom seeds)
- 1/4 teaspoon turmeric powder
- Salt to taste
- Oil for deep frying
- Water for kneading
Step-by-Step Method to Make Khare Shankarpali
Making khare shankarpali is quite easy if you follow these simple steps:
Step 1: Prepare the Dough
- Take the all-purpose flour in a large mixing bowl. You can also sieve it once to aerate it well.
- Add the ghee, ajwain, turmeric powder and salt to taste. Mix everything together.
- Gradually incorporate water into the mixture while kneading until it forms a dough, with a consistency. The dough should be easy to shape and not overly sticky.
- Spend, around 5 7 minutes kneading until it becomes smooth and soft. Afterward cover the dough. Set it aside for 30 minutes.
Step 2: Make the Coils
- Divide the dough into lemon-sized balls. Take one ball at a time and roll it between your palms to make a smooth ball.
- Flatten the edges of the ball slightly. Make a depression in the center with your finger.
- Start coiling the flattened dough from one side into a spiral, just like a conch shell.
- Arrange the coiled shankarpalis on a plate and cover with a moist cloth. Continue making coils with the remaining dough balls.
Step 3: Deep Fry the Shankarpalis
- Heat oil in a kadai or pan over medium flame. The oil should be hot.
- Gently slide 2-3 shankarpali coils into the hot oil. Do not overcrowd.
- Fry until the coiled snacks turn light golden. Flip occasionally for even frying.
- Drain excess oil and transfer to paper towels. Allow them to cool completely.
Step 4: Serve and Store
- Khare shankarpalis taste best when served freshly fried and crisp.
- Once cooled, store in air-tight containers for upto 1 week.
- You can also refrigerate for upto 20 days. Reheat before serving.
- Enjoy the spiral-shaped shankarpalis with adrak chai or coffee.
Tips and Variations for Making Khare Shankarpali
Follow these tips to make the perfect khare shankarpali at home:
- Use fresh and soft maida to make the coiling easier. Old maida makes the dough crumble.
- Do not over-knead the dough. It should be soft but not sticky.
- Flatten and create the depression properly to shape the coils well.
- Fry in medium hot oil. Do not overcrowd the pan.
- Let the coiled snacks cool completely before storing to retain the crunch.
- You can also use semolina (suji) instead of maida for a crisper texture.
- For a healthier version, bake instead of frying. Brush with oil and bake at 200°C for 20-25 minutes turning sides in between.
- Other variations include adding black pepper or crushed coriander seeds to the dough.
Common FAQs About Khare Shankarpali Recipe
Here are some common queries about making khare shankarpali at home:
Is maida essential or can I use other flours?
Maida gives khare shankarpali its signature melt-in-the-mouth, crispy texture. You can substitute half maida with sooji or whole wheat flour but avoid using any flour alone.
What is the ideal thickness for shaping the coils?
The flattened dough balls should be around 1/4 inch thick before coiling. Slightly thicker coils will be crunchier while thinner ones turn out softer.
My shankarpalis absorbed oil while frying. How do I avoid this?
- Fry in hot oil between medium to high heat. Do not overcrowd the pan.
- Do not cover while frying as trapped steam makes them absorb oil.
- Drain excess oil properly after frying and allow to cool completely before storing.
Can I store shankarpali for longer than a week?
It is safe to store air-tight khare shankarpalis for upto 20 days in the refrigerator. You can also freeze a batch for 2-3 months. Defrost and re-crisp in oven before serving.
What is the difference between khare and masale shankarpali?
Khare shankarpali get their name from the traditional khara or salty flavour. Masale wale have additional spices like crushed pepper, coriander seeds, ginger, garlic etc.
With this detailed guide, you can easily make the perfect batch of khare shankarpali at home. The traditional Maharashtrian tea-time snack will be ready in under an hour. Adjust the flavorings and spices according to your taste and enjoy!