Shankarapli is a crispy, deep fried sweet snack in Maharashtra which is usually made during Diwali festival. It is usually served as a Diwali faral along with chiwada, chakli but can also be enjoyed as a teatime snack.
Shankarpali are typically made with all-purpose flour/maida, but my mom always make this with whole wheat flour for a healthier version. I like this version more than the one made with maida.
To make this crispy shankarpali, we need to make sugar mixture and then add wheat flour to make a dough. Step-by-step recipe is shared below along with some tips to make it perfect.
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Sharing here step-by-step recipe of perfect crispy and healthy sweet shankarpali.
Whole Wheat Shankarpale
Here is how to make this whole wheat shankarpali for Diwali snack.
- Wheat flour – 2 cups
- Ghee/clarified butter – 1/2 cup
- Water – 1/2 cup
- Sugar – 1/2 cup
- Cardamom powder – 1/2 tsp
- Salt – 1/4 tsp
- Oil, for frying
- In a pan, add water, ghee and sugar. Stir and begin to heat on low flame until sugar melts. Do not over cook.
- Switch of the flame and take away from heat. Allow the mixture to cool down.
- Transfer this mixture to a mixing bowl. Add cardamom powder and salt, give a stir and add wheat flour.
- Mix well and knead a dough. Knead well. Use a very little water, if required. Cover and rest for 10mins.
- Divide the dough in equal parts. Take a part of the dough and roll it in a slightly thick chapati.
- Cut it into diamond shapes with the help of a knife or cutter. Transfer them to a plate.
- Heat oil in a pan/kadhai. When the oil is hot enough, add few diamond cuts and fry on medium flame till it turns golden and crisp. Keep stirring occasionally.
- Drain over kitchen tissue. Store in an airtight container once cooled completely.
While frying make sure to fry on low to medium flame otherwise shakarpare will remain raw from inside.
Cool it down completely before storing it in container.