namkeen shankarpali recipe with step by step photos – crisp and savory fried snack made during festive occasions, especially in maharashtra.
shankarpali is also known as diamond cuts in south india. the north indian version is known as namak pare.
the recipe is again my mom’s recipe and as she makes both sweet as well as savory shankarpali during festive occasions. for ganesh chaturthi, i thought of sharing the recipe. i have already shared sweet shankarpali recipe. you can also check this diamond shaped sweet snack of shakkar paare from the north indian cuisine. basically all these recipes are different ways of making these crispy tea time snacks.
once you make these shankarpali, then you can store them when they cool and have them as an evening snack. these stays good for a couple of weeks in an airtight box or dabba.
if you are looking for more diwali faral recipes then do check:
namkeen shankarpali
ingredients (1 cup = 250 ml)
- ½ cup whole wheat flour (atta) or 60 grams whole wheat flour
- ½ cup all purpose flour (maida) or 62 to 63 grams all purpose flour
- ¼ cup fine rava (sooji or cream of wheat) or 40 grams fine rava
- 2 tablespoons ghee or oil
- ½ teaspoon ajwain (carom seeds)
- ½ teaspoon cumin seeds (jeera)
- ¼ teaspoon black pepper crushed or ½ to ⅔ teaspoon crushed black pepper
- ½ teaspoon salt or add as per taste
- ½ cup milk at room temperature (can also use water instead of milk)
- oil for deep frying
how to make namkeen shankarpali
preparing namkeen shankarpali dough
- take 1/2 cup whole wheat flour, 1/2 cup maida and 1/4 cup fine rava/sooji in a mixing bowl or plate.
- add 1/2 teaspoon ajwain, 1/2 teaspoon cumin seeds, 1/2 to 2/3 teaspoon crushed black pepper and 1/2 teaspoon salt or add salt as per taste.
- mix very well.
- in a small pan, heat 2 tablespoons ghee or oil.
- add the melted ghee or hot oil to the flour mixture.
- with your fingertips rub the ghee or oil in the flour mixture and make a breadcrumb like consistency. take a portion of a mixture and press it in your palm. it should gather and hold itself.
- now add 1/2 cup milk to the dough. the milk should be at room temperature. you can also use water instead of milk. add water as required.
- knead to a firm dough. the dough should not be soft.
- cover the dough with a moist muslin or cotton and let it rest for 30 mins at room temperature.
then knead again. roll in a log.
rolling and making namkeen shankarpali
- then divide the dough in three parts. in your palms, roll each part in to a ball.
- now take one part and begin to roll it to a disc or circle.
- the circle should be 6 to 7 inches in diameter. not too thick and not too thin in thickness.
- now with a knife or pizza cutter, cut the dough in strips.
- then again cut to give diamond shapes or square shapes from the dough.
- separate the diamond shapes. cover and keep aside when you begin to heat oil.
frying namkeen shankarpali
- heat oil for deep frying in a kadai or pan.
- before you begin to fry, drop a small piece from the dough and check. the oil has to be medium hot. if the small piece of dough comes gradually and steadily on top, then the oil is ready to be fried. if it comes too quickly, then oil is very hot, so reduce the flame. if it comes slowly or stays at the bottom, the oil needs to get heated up. so increase the flame. if the oil is too hot, the shankarpali will be cooked from outside but raw from the center.
- when the oil is medium hot, add the shankarpali pieces.
- with a slotted spoon turn over and fry when one side of the shankarpali gets golden.
- flip a couple of times and fry to get an even golden color.
- when golden, remove with slotted spoon and drain shankarpali on kitchen paper towels to remove extra oil. when cooled, store the shankarpali in an air-tight container or jar.
- serve savory shankarpali as a snack.
how to make namkeen shankarpali recipe
1. take ½ cup whole wheat flour, ½ cup maida and ¼ cup fine rava/sooji in a mixing bowl or plate.
2. add ½ teaspoon ajwain, ½ teaspoon cumin seeds, ½ to ⅔ teaspoon crushed black pepper and ½ teaspoon salt or add salt as per taste.
3. mix very well.
4. in a small pan, heat 2 tablespoons ghee or oil.
5. add the melted ghee or hot oil to the flour mixture.
6. with your fingertips rub the ghee or oil in the flour mixture and make a breadcrumb like consistency.
7. take a portion of a mixture and press it in your palm. it should gather and hold itself like the pic below.
8. now add ½ cup milk to the dough. the milk should be at room temperature. you can also use water instead of milk. add water as required.
9. begin to knead.
10. knead to a firm dough. the dough should not be soft.
11. cover the dough with a moist muslin or cotton and let it rest for 30 mins at room temperature.
12. then knead again.
13. roll in a log.
14. then divide the dough in three parts. in your palms, roll each part into a ball. cover with the moist muslin cloth.
15. now take one part and begin to roll it to a disc or circle.
16. the circle should be 6 to 7 inches in diameter. not too thick and not too thin in thickness.
17. now with a knife or pizza cutter, cut the dough in strips.
18. then again cut to give diamond shapes or square shapes from the dough.
19. separate the diamond or square shapes. cover and keep aside when you begin to heat oil.
frying namkeen shankarpali
20. heat oil for deep frying in a kadai or pan.
21. before you begin to fry, drop a small piece from the dough and check. the oil has to be medium hot. if the small piece of dough comes gradually and steadily on top, then the oil is ready to be fried. if it comes too quickly, then oil is very hot, so reduce the flame. if it comes slowly or stays at the bottom, the oil needs to get heated up. so increase the flame. if the oil is too hot, the shankarpali will be cooked from outside but raw from the center.
22. when the oil is medium hot, add the shankarpali pieces. do not overcrowd the kadai or pan. add some pieces at a time and fry in batches.
23. with a slotted spoon turn over and fry when one side of the shankarpali gets golden.
24. flip a couple of times and fry to get an even golden color. when golden, remove with slotted spoon.
25. drain shankarpali on kitchen paper towels to remove extra oil. when cooled, store the savory shankarpali in an air-tight container or jar.
26. serve savory shankarpali as a snack.
Hi can you tell me the difference between namakpare and spicy shankarpali as well as shakkarpare and sweet shankarpali.
niranjana, in namakpare only salt is added. some variations may have cumin or carom seeds. in spicy shankarpali, spice powders, cumin, black pepper or carom seeds are added. though the spices can be added as per one’s choice. shakkarpare usually have a sugar coating on them. shankarpali do not have the sugar coating.
Yes ur right Mam, the dough I made was very soft. Thanks for fixing the problem and thnx fr d reply 🙂
thanks manasi for letting me know. next time knead to a tight and firm dough. usually while making any crisp item with flour, always knead to a tight dough. a soft dough will make the shankarpali soft. most welcome manasi 🙂
Hi Mam, I just tried this recipe. All my shankapalis have gone soft 🙁 How do I fix it
ohh… looks like the dough has become soft. just bake them in a preheated oven for few minutes at 160 or 170 degrees celsius, till they become crisp.
hi dassana, is it possible to bake them rather than deep frying? If so, what should be the oven temperature and baking time?
I am planning to make them today
yes you can bake them. bake at 180 degrees celsius in a preheated oven. bake for 15 to 20 minutes till the shankarpali become golden.
Awesome description … Pictures are perfect … Thanks a ton… I love all your recipies
welcome ranjani