Savory Shankarpali Tukdi
Prep Time
20minutes
Cook Time Passive Time
30minutes 20minutes
Prep Time
20minutes
Cook Time Passive Time
30minutes 20minutes
Ingredients
Instructions
  1. Take the flour in a bowl, add the chilli powder, ajwain, sesame seeds, and melted warm ghee.
  2. Mix together to form crumble and then add water little by little and form a firm dough. The dough must be kneaded well until there is no stickiness, keep it covered for 15 to 20 minutes. After the resting time, divide the dough into equal parts of six. Take one part and roll into a circular shape of 7 to 8 centimeter, similar to a chappati.
  3. Using a knife or serrated cutting wheel or pizza cutter, cut the rolled out dough into strips and then again cut diagonally into strips to get square or diamond shapes.
  4. I gave it a diamond shape, you can cut them into shape you prefer.
  5. Separate the cut pieces spread them on a paper, roll out few more rounds and cut them in similar fashion.
  6. Heat oil in a frying pan and when the oil is hot enough for frying, fry the tukdi pieces in batches. To test – you may drop a small bit of dough into the oil, if it rises up immediately to the surface, then the oil is ready for frying.
  7. Fry evenly until they turn brown and crisp and the oil stops sizzling.
  8. Remove with slotted, long-handled spoon, draining the oil as you do. Put them into absorbent kitchen napkins.
  9. Prepare more shankarpali with the remaining dough.
  10. Store in a steel boxes or any air-tight jars. Stays fresh up to a month.
  11. Actually you can enjoy the shankarpalis any time of year, instead of waiting to prepare these only during Diwali.

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