Shankarpali Recipe / Sakarpara Recipe
My mom says that shankarpali was my favourite when I was a kid. Same goes with my little muchkin. He loves these crunchy and crispy deep fried snacks. Thankfully I have my moms “can’t go wrong with this” recipe of shankarpali. My kid thinks they are biscuits as they are sweet, crispy and tasty.
In Gujarat people call it sakkarpara. And in North India people call it Shakar Pare but preparation method is little different. It is a famous snack and people make it all over India during Diwali as farsaan as It stays fresh in an air tight container for days. we can prepare shankarpali with maida, rawa or whole wheat. There is a baked version as well to make this crispy snack which I will be sharing with you all soon.
I have tried many versions of Shankarpali but believe me this recipe is ridiculously simple and the tastiest among all. I suggest not to change the measurements of the ingredients in the recipe. Shankarpali usually do not taste too sweet but still if you wish you can make it sweeter by adding little more sugar. Here I have used Maida to prepare Shankarpali. It is good option for snacks box for kids as it is filling and tasty.
Generally we rest any dough before moving ahead with the preparation. But since this dough has sugar syrup we need to roll and fry the Shankarpalli soon and in a way it is a good thing as we do not have to rest dough and wait for it. If dough is kept longer it turns sticky and difficult to roll.
Also Shankarpali is little thicker than paratha and fried on low flame. So this Diwali try this simple recipe which can not go wrong at all and make these crunchy snacks.