Spicy Shankarpali (Namakpara)

5 from 35 votes

Spicy shankarpali (or namak para) is a savory Indian snack enjoyed during festive occasions or as a tea-time treat. The thin, crispy diamond-shaped deep-fried snack has a lovely crunch and a spicy touch. It is made with a simple dough of flour and spices and deep-fried until golden brown and crispy. Spicy shankarpali is a savory variation of the traditional sweet shankarpali. Its versatility and long shelf life make it a popular choice when one wants a delicious, convenient, and long-lasting snack.

Prep Time15

Cook Time15

Total Time30

Course: Snack

Cuisine: Indian

Diet: Hindu, Vegan, Vegetarian

Servings: to 10

Calories: 102kcal

Author: Shilpa Kerur

Ingredients

1 cup all-purpose flour (maida)
2 tablespoon semolina suji
½ teaspoon salt (adjust as per taste)
2 tablespoon oil (should be very hot)
1 teaspoon red chili powder (adjust as per taste)
½ teaspoon cumin seeds
¼ teaspoon ajwain
½ teaspoon hing
Oil for deep frying

Instructions

Make the dough:

In a small pan, take 2 tablespoons of oil. Place it on medium heat. Let the oil heat well. This is an important step to make crispy shankarpali. Turn off the heat and set it aside.
In another large bowl, add flour, semolina, salt, chili powder, cumin seeds, ajwain, and hing.
Pour the hot oil into the flour. The oil should be so hot that as soon as you pour it, it starts to form bubbles on the flour.
Use a spoon to combine everything well. Once it is cool enough to handle, crumble the flour using your fingers.
Add water slowly and knead to form a stiff dough. Rest the dough for 30 minutes.

Shape and fry shankarpali:

Knead the dough again for a couple of minutes. Divide them roughly into 4 equal parts.
Roll out the dough as thin as possible using some flour for dusting.
Cut into diamond shapes using a pizza cutter or a sharp knife.
Repeat for the rest of the dough. Let the cut shapes rest for 15 minutes.
Heat oil in a deep frying pan or fryer. To check if the oil is ready, drop a small bit of dough into it. It should sizzle immediately and slowly rise to the top. If it does not sizzle and rise, let it heat more.
Once the oil is hot enough, fry the shankarpali in batches on medium heat until they are golden brown and crispy.
Drain on a paper towel and cool completely.
Store in airtight containers.

Notes

Allow the dough to rest for at least 20 minutes before rolling it out. This resting time helps to relax the gluten and makes it easier to roll the dough into thin sheets.

Maintain the correct oil temperature while deep frying the namak para. If the oil is too hot, it will brown quickly on the outside while remaining undercooked on the inside. If the oil is not hot enough, then it will absorb excess oil and become greasy.

Use a sharp knife or a cookie cutter to cut the rolled dough into diamond or square shapes. Ensure that the shapes are uniform in size for even cooking.

Avoid overcrowding the frying pan or deep fryer. Fry the shankarpali in small batches, allowing enough space for them to expand and cook evenly.

Nutrition