Every festive platter needs that one snack which balances all the sweetness — and that’s where Namkeen Shankarpali comes in. Crispy, flaky, and seasoned with just the right touch of spice, it’s a savory twist on the traditional Shankarpali we all love.
Made with maida, ajwain, and a sprinkle of black pepper and chilli powder, these golden bites are perfect with evening chai or as part of your Diwali faral spread. They’re the kind of snack that disappears faster than you expect — crunchy on the outside, light inside, and full of flavor in every bite.
Whether you call them Tikhat Shankarpali or Spicy Diamond Cuts, they capture the same homemade warmth as their sweet counterpart — just with a bold, chatpata edge. 💛
🍘 Ingredients
| Ingredient | Quantity |
|---|---|
| Maida (all-purpose flour) | 2 cups |
| Rava (semolina) – optional for crunch | 2 tbsp |
| Ghee or oil | 2 tbsp |
| Salt | ½ tsp (or to taste) |
| Ajwain (carom seeds) | ½ tsp |
| Crushed black pepper | ½ tsp |
| Red chilli powder | ½ tsp (adjust to spice level) |
| Water | as needed (for kneading) |
| Oil | for deep frying |
🧑🍳 Instructions
1. Prepare the Dough
- In a large bowl, combine maida, rava, salt, ajwain, black pepper, and red chilli powder.
- Heat 2 tbsp ghee or oil until slightly hot, then pour it over the flour mixture.
- Rub the flour between your palms until it feels crumbly (this gives crispness).
- Gradually add water and knead into a firm, smooth dough.
- Cover and rest for 15 minutes.
2. Shape the Namkeen Shankarpali
- Divide the dough into smaller portions.
- Roll out each one into a medium-thick circle (½ cm thick).
- Using a knife or cutter, cut into diamond or square shapes.
3. Fry Until Golden and Crisp
- Heat oil in a deep pan over medium flame.
- Drop a few pieces at a time and fry on low-medium flame until golden brown.
- Stir occasionally for even frying.
- Remove on paper towels to absorb extra oil.
4. Cool & Store
- Let them cool completely before storing in an airtight container.
- Stay fresh for up to 2–3 weeks — perfect for anytime snacking.
💡 Tips for Perfect Crunch
- Always add hot ghee or oil to the flour — it’s key for a crisp, flaky texture.
- Fry on low flame for uniform cooking.
- You can add a pinch of turmeric for color or kasuri methi for an earthy flavor twist.
☕ Serving Suggestion
Enjoy your Namkeen Shankarpali with a cup of adrak chai on rainy evenings or serve it alongside Diwali faral items like chakli and karanji. Its subtle spice perfectly complements the sweetness of festive treats — a true balance of flavors on every platter!
