Wheat Flour Shankarpali – Marathi Recipe

Instructions

• In a pan take sugar and milk.
• Heat up the pan and let the sugar melt.
• When sugar melts and milk becomes a little warm, turn off the gas.
• No need to bring the milk to boil.
• Add ghee and let it melt.
• Make sure that the gas is turned off while adding ghee or milk may get spoilt after adding ghee.
• When ghee melts completely and the mixture cools down a little add wheat flour.
• Add that much of wheat flour that the mixture can absorb.
• About 2 1/2-3 cups of wheat flour are absorbed in the mixture.
• Knead the stiff dough and not the soft one.
• No need to add water or milk while kneading the dough.
• If the dough is soft shankarpali may dissolve while frying.
• Transfer the dough into a bowl and rest it for just about 15-20 minutes.
• Take the dough and knead it a little again.
• If you feel the dough is too dry then add a little milk, wheat flour, and knead again.
• Take a small ball of dough and make it nice and even.
• Roll it into a thick chapatti.
• Chapatti won’t get even texture.
• Cut off the edges and cut shankarpali into any shape that you want.
• Heat up oil in a pan over low to medium heat.
• Drop shankarpali and fry until these turn nice brown form both sides.
• Make sure to fry shankarpali on low to medium heat only.
• Take the shankarpali out, drain excess oil, and transfer into a dish.
• Wheat flour shankarpali is already.