Shankarpali also known as Shankar pali or shankarpare is a popular deep-fried sweet pastry with simple ingredients maida, sugar and melted butter.
This sweet is easy to prepare in bulk and share with friends family during festival time like Diwali as well as Ganesh Chaturthi.
Check out my namak para and similar snack made at my home, in this website.
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About
As a south Indian, I used to eat mixture that has small squares of a mildly sweet biscuit and wondered if anyone can make it at home.
Used to think it is a baked item when I was not aware of what it is. Even before exploring the blogging world, had no idea about it.
Later I knew the small sweet squares are maida biscuits and even tried once. But without knowing proper method, I didn't get it right.
Though there are few different methods and names, I loved this simple recipe, as the measurements were easy to remember.
So followed the same and tried. It turned out really good. We all loved it. With simply available ingredients in our kitchen, turns out to be a great snack.
Since today is Holi festival, thought of sharing this shankarpali recipe.
Ingredients
See the recipe car for full list and exact measurements. Here are the simple easily available ingredients.
- All purpose flour - Maida gives it's light and crispy texture.
- Butter - Adds soft crisp texture and mild flavour which goes well in this recipe.
- Sugar - White sugar works best in this, adding mild sweetness in the dough.
- Cooking soda - Is optional but I add for a light and airy texture, ensuring the inside gets cooked well.
- Oil - To deep fry.
See the recipe car for full list and exact measurements.
Step by step images
Let's see how to make shankarpali with step by step pictures.
1. Firstly, take butter, sugar, hot water, salt and cooking soda in a mixing bowl. Then stir well until sugar is dissolved.
2. After that, add maida little by little to make a non sticky dough.
3. You may not need all the 2 cups. 2-3 tablespoon might be left.
4. Knead furthermore to make a smooth dough. How much ever you knead, that smooth and pliable the dough will become.
5. Then, keep aside for 5 minutes minimum to 30 minutes maximum, covered.
6. After that, knead again after 5 minutes to make a smooth dough.
7. Then divide into two and spread each ball into thick round.
8. After that, cut out the edges to get uniform shankarpali.
9. Then, remove the trimmed edges (save and include in another batch).
10. After that, cut into strips like this (say a finger width size).
11. Then cut into cute little squares.
12. Make sure it is uniform size more or less.
13. After that, heat oil and slide the cut squares slowly to hot oil in batches.
14. Then put the flame to low and let the shankarpali cook in low flame.
16. Finally drain over paper towel and repeat the same for all the dough.
Top tips
- Sugar in this snack is supposed to be mild. You can add according to your preference, but note that adding more sugar makes this harder. So you can add less, but not more in this shankarpali recipe I have given.
- The dough should not have excess water content (sticky), so add maida accordingly.
- Let all the cut tiny squares be in more or less equal size, for even cooking.
- The Shankarpali gets deep in color even after taking out from oil. So take out accordingly.
- When hot, it is slightly soft in the middle, but later will become crisp. But make sure to cook for long time in low flame to ensure the inside also gets cooked.
- If you cook quickly in high heat, it gets browned quickly, later the undercooked inside of the Shankarpali will turn hard when cooled down.
- Do not add more cooking soda or butter. If both these ingredients are more and water is less, the Shankarpali will dissolve in oil.
- Take note, while dropping the shankarpali in oil, oil should be hot. At no point, oil should fuming hot.
Substitutions & Variations
You can try with 50 percent atta (wheat flour) and 50 percent maida or even entirely atta too. But the texture and taste varies.
To make it vegan, skip butter and use just oil.
FAQ
According to Wikipedia, it is a word derived from Shekarpareh.
Shankarpali is popular in North India majorly, yet loved in south India as well.
Shelf life
It stays good upto two weeks in an airtight container in shelf. If you want to store longer, you can refrigerate which can double the life.
Recipe card
Shankarpali recipe | Shakkarpara
Ingredients
- 2 cups Maida All purpose flour / not fully needed
- ¼ cup Butter melted form
- ¼ cup Sugar
- ¼ cup Water hot
- 1 pinch Cooking soda
- 1 pinch Salt
- Oil to deep-fry
Instructions
- Firstly, take butter, sugar, hot water, salt and cooking soda in a mixing bowl. Then stir well until sugar is dissolved.
- After that, add maida little by little to make a non sticky dough.
- You may not need all the 2 cups. 2-3 tablespoon might be left.
- Knead furthermore to make a smooth dough. How much ever you knead, that smooth and pliable the dough will become.
- Then, keep aside for 5 minutes minimum to 30 minutes maximum, covered.
- After that, knead again after 5 minutes to make a smooth dough.
- Then divide into two and spread each ball into thick round.
- After that, cut out the edges to get uniform shankarpali.
- Then, remove the trimmed edges (save and include in another batch).
- After that, cut into strips like this (say a finger width size).
- Then cut into cute little squares.
- Make sure it is uniform size more or less.
- After that, heat oil and slide the cut squares slowly to hot oil in batches.
- Then put the flame to low and let the shankarpali cook in low flame.
- Finally drain over paper towel and repeat the same for all the dough.
Video
Notes
- The dough should not have more water content, so add maida accordingly.
- When hot, the Shankarpali is slightly soft in the middle, but later it will become crisp. But make sure to cook for long time in low flame to ensure the inside also gets cooked.
- Do not add more cooking soda or butter. If both these ingredients are more and water is less, the Shankarpali will dissolve in oil.
Nathara nandu says
Thank u raks, i was really waiting for this recipe, right in time....
Unknown says
Hi Raks akka. Can this be made in a spicy version.?
Raks Kitchen says
Sure, its called namak pare.
Unknown says
Hi,
Can we do this by baking the dough after we cut it? Or only deep frying works?
Raks Kitchen says
PLease google for baked version, I remember seeing some.