Crispy Khare Shankarpale
This is my invented recipe as I used remaining of sata (beaten mixture of shortening and cornflour) made for chirote during diwali.
Dalda / Veg. Shortening 4 tbspn
Corn flour 2 tspn
Maida / All purpose flour 2 Cups
Cumin seeds / Jeera 1 tspn
Carom Seeds / Ajwain 1 tspn
Rock salt 1/2 tspn
Salt as per taste
Oil to deep fry
Beat 2 tbspns of dalda and cornflour together till it is light and fluffy. Keep it aside.
Heat remaining dalda in a vessel. Put maida in a plate. Mix jeera and salt in it. Make well in maida mixture. Put hot dalda in it and slowly mix it with maida. Add water as required to make a stiff dough. Keep it covered in a bowl for atleast an hour. Mix it again with hand or in a food processor. Add little water if required so that the dough can be rolled nicely. Grind ajwain in a mixer and make powder. Add rock salt to this powder and keep aside.
Make8 balls of dough. Roll one ball in a thin round. Spread the mixture of dalda and cornflour over it lightly. Then sprinkle little of ajwain and rock salt mixture over it. Fold the round in the middle and then fold again to make a quarter. Roll it gently again. Cut into diamond shapes with a serrated cutter. Deep fry in oil on medium flame. When the colour changes from white to light pink remove from oil. Follow the same procedue for remaining balls. Allow to cool and store in airtight container.
1. Quantity of salt added in maida should be little less than normal as later on we sprinkle it with rock salt.
2. Folding and adding dalda mixure gives a layered texture to shankarpale. But it can be made without folding too.