Jeera Shankarpali – Marathi Recipe

Instructions

• 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 zip lock bag.
• It has a shelf life of about 3-4 weeks.