Shankar PoLi / Shakkar Para

This is one easy and common sweet that I grew up with. Mom used to make these often for us kids, during festivals, during our holidays, for trips and so on. And most of the times we’d sit with her and help her with it. This is made by mixing a chapathi like dough, rolling it, cutting into diamond shapes and deep frying. 

Our part of the work would be cutting the rolled dough and lifting them off the rolling board… it was fun! And as soon as the fired ones are out of the oil, we’d let it cool a bit and pop them into our mouths, while helping for the next batch!

They are crispy, and the sprinkled sugar adds a nice taste. They do stay fresh for a couple of weeks, that is if we let them stay that long! Works well if you need something to make in a large scale as well.

So here’s Shankar Poli and wishing you all a

Happy Deepavali / Diwali!

Shankar PoLi / Shakkar Para

Ingredients:

All Purpose Flour / Maida - 2 cups
Hot oil / Ghee - 1-2 Tbsp
Sugar - 3 Tbsp

Salt - 1/4 - 1/2 tsp - I’d suggest not to skip this - Salt brings out the other tastes well

Oil for deep frying
Powdered sugar to sprinkle on top (optional)

Method:

• Mix all the ingredients except the oil kept for deep frying, in a bowl.
• Prepare a firm and tight dough with using water and keep aside for 10-15 mins
• Divide the dough into 4 equal portions and roll out each portion by dusting very little flour thicker than a chapathi.
• Cut the rolled out dough into small diamond shapes using a sharp knife or a pizza cutter.
• Heat oil in a pan and deep fry the cut out dough in medium heat till golden brown.
• Drain it on absorbent paper, and sprinkle with some powdered sugar. I used some vanilla sugar that I had.
• Repeat with the rest of the dough.
• Allow to cool and store in an air tight container.
• It stays fresh for a couple of weeks 

Notes:

• Addition of ghee/hot oil while making the dough gives the snack a crisp texture.
• Can make a savory version of it too