It all started yesterday..I decided to modify my 'Usual' fried Shankarpali recipe (http://my-kitchens-aroma.blogspot.com/2009/10/treats-for-diwali-shankarpalisweet.html) Now, let me remind you...even this recipe has so much less butter than most of the recipes...and still gives crispy Shankarpalis!!!
The secret is in keeping the dough cold....just like they do in pastry dough ...cold milk to knead..keep the dough refrigerated !!
This year...I decided to use "half whole wheat flour and half all purpose flour" to make Shankarpalis.
(Measured with standard 'measuring cup' and 'measuring spoons'.Do not use household drinking cups and eating spoons to measure this recipe.Ratios will change and end product may not come out as good.)
1 and 1/2 cups All purpose flour(Maida)
1 and 1/4 cups sugar
2 and 1/2tbsp unsalted butter(about 1/8th cup)
½ cup cold milk (use how much ever is necessary for kneading dough)
1/2tsp baking powder
1tsp Vanilla extract
1 pinch salt
Oil for frying
1)Bring the butter to room temperature. In a mixing bowl beat the butter (like for cake)
2)Add sugar and mix well
3)Add whole wheat flour,All purpose Flour, salt, baking powder, vanilla etc and knead like chapati dough with cold milk.
4)Keep the dough covered in refrigerator for about 1-2 hrs.( I had to keep it overnight,as the kids didn't let me make them the same day)
5)Knead again with oiled hands
6)Roll out the dough (thicker than chapati) and cut into diamonds
7)Fry in medium hot oil over low- medium flame till golden brown(this is necessary to crisp them up).The shankarpalis will be soft when you take them out.But crisp up once they cool.
8)Drain on paper towel.
9)Let cool. The shankarpalis will be nice and crispy!
If for some reason (with any recipe) the Shankarpalis aren’t crispy enough, place them on baking sheet and warm in the oven for 10 mins at 275 F.
Let cool… shankarpalis will be nice and crispy!