Another childhood favorite :) Not only do I enjoy these savoury crispies but love it when mom makes them as the whole house has this beautiful aroma :)
Here's mum's version of the savoury shankarpole. She does a sweet version of this as well but that's for some other time :)
Ingredients:
Plain flour / Maida: 3 cups
Whole wheat flour / Atta: 1 cup
Carum seeds / Ajwain seeds: 1/2 tbsp
Cumin seeds / Jeera: 1/2 tbsp
Dry Red chili: 5
Butter: 1 tbsp
Water
Salt
Oil
Method:
1) Take 1 tbsp of plain flour and mix with butter for 5 minutes. Mom calls this saati. Don't know its english equivalent.
2) Add 2 tbsp oil (heated) along with rest of flour and mix for 2 to 3 minutes. The flour becomes crumbly.
3) Mix this with saati and knead for 2 to 3 minutes.
4) Dry roast Ajwain seeds, cumin seeds and dry red chili. Once cool, grind it into fine powder and mix with above.
5) Add water, 1/2 tbsp salt and knead it into a dough.
6) Make balls of the dough and roll it into a circle like chapathi. The thickness should be like that of a puri.
7) Cut it into diamond shape.
8) Heat oil on medium, and deep fry the Shankarpole until it turns golden brown. Remove and place it in a container lined with tissue paper.
9) Do the same with the remaining dough
10) Once cool, transfer it into an air tight container
DONE!!!
Here's mum's version of the savoury shankarpole. She does a sweet version of this as well but that's for some other time :)
Ingredients:
Whole wheat flour / Atta: 1 cup
Carum seeds / Ajwain seeds: 1/2 tbsp
Cumin seeds / Jeera: 1/2 tbsp
Dry Red chili: 5
Butter: 1 tbsp
Water
Salt
Oil
Method:
1) Take 1 tbsp of plain flour and mix with butter for 5 minutes. Mom calls this saati. Don't know its english equivalent.
2) Add 2 tbsp oil (heated) along with rest of flour and mix for 2 to 3 minutes. The flour becomes crumbly.
3) Mix this with saati and knead for 2 to 3 minutes.
4) Dry roast Ajwain seeds, cumin seeds and dry red chili. Once cool, grind it into fine powder and mix with above.
5) Add water, 1/2 tbsp salt and knead it into a dough.
6) Make balls of the dough and roll it into a circle like chapathi. The thickness should be like that of a puri.
7) Cut it into diamond shape.
8) Heat oil on medium, and deep fry the Shankarpole until it turns golden brown. Remove and place it in a container lined with tissue paper.
9) Do the same with the remaining dough
10) Once cool, transfer it into an air tight container
DONE!!!
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Peeps
thanks dippy peeps ☺ yea.. i am toying with the idea of a new blog.. busy mum cooks or something like that ☺ will think about it ☺☺ how have you been?
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