Namkeen Shankarpali Recipe: A simple and easy recipe for savoury snacks made with plain flour and jeera It is a popular savoury snack from western and northern Karnataka that is typically prepared during festival seasons. There are numerous ways to make shankarpali, but this recipe post focuses on the savoury version made with plain flour.
Namkeen Shankarpali are savoury shankarpali made with spices such as carom seeds, cumin, crushed black pepper, and salt.
To make carom shankarpali, replace the jeera seeds with cumin. If you want more carom seed flavour, increase the carom seed quantity and leave out the cumin. This way, you can adjust the amount of spices to achieve the desired flavours.
This savoury fried snack is traditionally served during festive occasions, particularly in Maharashtra. You can also try Shakkar paare, a diamond-shaped sweet snack from North Indian cuisine. All of these recipes are essentially different ways of making these crispy tea time snacks.
When you’ve finished making these savoury shankarpali, store them in an airtight container and enjoy them as an evening snack. These will keep in an airtight box or dabba for a couple of weeks.
This snack is similar to the pastry that we season with ajwain and load with ghee or oil. Making namak pare is a relatively simple process. Just folding and rolling the dough requires some perseverance. Otherwise, there isn’t much of a fuss.
The crunch and crispiness of your snack will be determined by how tight your dough is and how much ghee you use in it. These are an excellent accompaniment to your evening tea. We usually make it for festivals like Karwa Chauth, Holi, or Diwali.
We used all-purpose flour and semolina in this recipe. However, you can use whole wheat flour or all-purpose flour instead. Alternatively, any combination of these three. This snack is also known by several other names. Among them are spicy Shankarpali, Tukkudi, Nimki, Nimkin, and Namkeen.
They are crisp rather than flaky, and they puff up after frying. This snack’s sweet counterpart is the Maharashtra snack Shakkar pare. This is also a popular Diwali snack. These snacks are simple to keep. You can store them in an airtight container for a few weeks and they will remain edible.
During the festival season, it is mostly taken up with sweets and dessert recipes. However, certain snacks are prepared and served alongside these desserts to balance the taste and flavour. The spicy shankarpali recipe from marathi and north karnataka cuisine is one such easy and tasty snack recipe.
During the festival season in India, sweets and dessert recipes are in high demand. It’s either laddoo, barfi, or milk-based dessert recipes that take the lead. Having said that, there must be a spicy or savoury snack to balance the taste and flavour.
Typically, it is either khara sev or roasted cashews because many people consider them to be the easiest and least time-consuming to prepare. However, I would recommend trying the spicy shankarpali recipe or namak pare, which is not only simple to make but also visually appealing due to its shape. It follows the diamond shape in general (and also in this recipe post), so it is also known as diamond biscuits.
In addition, I’d like to share some tips, suggestions, and variations for a perfect shankarpali recipe. First and foremost, I made this recipe with plain flour and followed the original recipe exactly. However, you can use wheat flour to make it a healthier snack option.
Second, for added flavour, I added/topped the dough with jeera or cumin. Experiment with other ingredients such as sesame, coriander seeds, and even fennel. Finally, you can shape these biscuits into any shape you want; there are no hard and fast rules. In fact, having square-shaped biscuits is a much easier and faster option.
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Namkeen Shankarpali Recipe Card:
Namkeen Shankarpali Recipe
- 1½ cup maida / plain flour
- 2 tsp rava / semolina / suji (fine)
- 2 tsp cumin / jeera
- 1 tsp kashmiri red chilli powder
- 3/4 tsp salt
- 2 tbsp ghee / clarified butter (hot)
- water for kneading
- oil for frying
- First, combine 1½cup maida and 2 tsp rava in a large mixing bowl. Shankarpara becomes crisper when rava is added.
- 1 tsp cumin, 1 tsp chilli powder, and 3/4 tsp salt
- Mix thoroughly, making sure that all of the spices are well combined with the flour.
- 2 tbsp ghee, melted, poured over flour
- Crumble and combine until the flour is moist and holds its shape when pressed with a fist.
- Now, knead the dough with 1/2 cup water.
- Knead the dough until it is smooth and tight, adding water as needed.
- 1 tsp oil on the dough and set aside for 5 minutes.
- Make sure the dough is tight and smooth by kneading it again.
- Divide the dough in half and gently roll it out.
- Roll the dough into a slightly thick rectangle shape.
- Now, using a sharp knife or a pizza cutter, cut the dough into diamond shapes.
- Drop one at a time into hot oil to deep fry.
- Maintain a low to medium flame and stir occasionally.
- Fry for 15 to 20 minutes on low heat, or until the shankarpali becomes crisp and flaky.
- To absorb excess oil, drain the tukudi over kitchen paper.
- Finally, serve spicy shankarpali with hot tea or store in an airtight container for up to a month.
- First and foremost, adding ghee to maida before crumbling makes shankarpali crispy.
- Also, fry on low heat; otherwise, it will not be cooked from the inside and will remain soggy.
- Additionally, adjust the amount of chilli powder to achieve the desired level of heat.
- Finally, when prepared crisply, spicy shankarpali recipe tastes fantastic.
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Also Read: Shahi Paneer Recipe