Baked Sweet Shankarpali
Baked "Methi" Shankarpali and Snack flowers
Today it was "Shankarpali Mania" for me..I made 3 types..yes you read it right..3 types of Shankarpali!!! And now I am dead tired even to type:(
I made:
1) "Half Whole Wheat flour and Half Maida" Shankarpali
(http://www.my-kitchens-aroma.blogspot.com/2012/11/treats-for-diwali-half-whole-wheat-half.html)
2) Baked Sweet Shankarpali (again half whole wheat, half maida)
3) Baked 'Methi' Shankarpalis(again half whole wheat, half maida)
I was reluctant so far about making the 'baked' ones because...first "M' loves traditional sweets done traditional way. Secondly....I hardly make them every 'now and then'...I thought it was OK to indulge once in a year...and third "baked is NOT fat free'. In many baked recipes..the amount of butter used to make the dough is quite a bit and so how much fat are you really saving baking versus frying?? More Saturated fat of butter versus less saturated fat of oil while frying??
Even with all that in my mind....I still decided to try out the baked ones for myself!And I wasn't disappointed in terms of taste and texture!!!! The secret is in keeping the dough cold!! They are still delicious and crispy (M still favors the fried ones though)
Baked Sweet Shankarpali
Ingredients:
1/2 Cup Whole Wheat flour
1/2 cup Maida (All purpose flour)
1/2 cup sugar ( use little less than 1/2 cup)
1/4 cup unsalted butter (room temperature)
1/4tsp salt
1/2tsp Baking powder
cold water
Method:
Pre heat the oven to 350F
1) To the solid room temperature butter(NOT melted butter), add the flours, salt, baking powder.Mix and rub together to get crumbly texture.Add the sugar and mix
2) Knead into stiff dough with cold water.Wrap in plastic wrap and keep refrigerated for 2 hrs.
3) Roll out into thick Chapatis and cut into diamond shape.
4) Place the diamonds separately on a cookie sheet and bake for 7-8 mins on one side(they burn easily!!! Keep an eye on them) . Take out,flip the diamonds and bake for another 3-4 mins ..until golden brown.
Mine came out more brownish on the bottom side than the top
Baked Methi Shankarpali and flowers
I loved their texture and how tasty they are as snacks(even for non Diwali time)!!
Ingredients:
1/2 Cup Whole Wheat flour
1/2 cup Maida (All purpose flour)
1/4 cup unsalted butter (room temperature)
2 tsp toasted sesame seeds
1tsp Ajwain/owa
3tsp Kasoori methi leaves(dried methi)
1/4tsp Black ground pepper
Salt
1/2tsp Baking powder
cold water
Method:
Pre heat the oven to 350F
1) To the solid room temperature butter(NOT melted butter), add the flours, salt, baking powder and the spices.Mix and rub together to get crumbly texture.
2) Knead into stiff dough with cold water.Wrap in plastic wrap and keep refrigerated for 2 hrs.
3) Roll out into thick Chapatis and cut into diamond shape or use a cookie cutter to cut out flowers or other shapes
4) Place the diamonds/flowers separately on a cookie sheet and bake for 7-8 mins on one side(they burn easily!!! Keep an eye on them) . Take out,flip the diamonds and bake for another 3-4 mins ..until golden brown.
Mine came out more brownish on the bottom side than the top (actually some burnt a little at the bottom....so keep an eye on them!!!)
