Shankarpali

Origins and history

Shankarpali is a traditional Indian snack that originated in Maharashtra. It is believed to have been introduced during the Maratha Empire. The snack was originally made for soldiers as it had a long shelf life and could be carried easily during long journeys.

Dietary considerations

Vegetarian, contains gluten and dairy

Variations

Shankarpali can be made with different variations of spices and flavors. Some people add cardamom powder or saffron to the dough to enhance the flavor of the snack. Some people also add grated coconut or sesame seeds to the dough to make it more flavorful.

Presentation and garnishing

To make the perfect Shankarpali, mix flour, sugar, and ghee in a bowl. Add water to the mixture and knead it into a dough. Roll out the dough and cut it into diamond-shaped pieces. Heat oil in a pan and deep-fry the pieces until they are golden brown and crispy. Drain the excess oil and let the Shankarpali cool. Garnish with powdered sugar or grated coconut.

Tips & Tricks

Be careful not to overcook the Shankarpali as it can become too hard and difficult to eat. Store in an airtight container to maintain freshness.

Side-dishes

Shankarpali is usually served as a standalone snack with tea or coffee.

Drink pairings

Shankarpali goes well with a hot cup of tea or coffee.

Delicious Shankarpali recipes

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