This is a variation to the common shankarpale recipe. Spinach is used for flavor and color. It tastes really good and will give you nice crispy shankarpale. They will remain fresh for 8 to 10 days if stored in an airtight container..however they are usually consumed much sooner by eager mouths.
Equipment and Utensils
4 absorbent papers
Indian rolling board
Indian rolling pin
Large mixing bowl
150 grams (1½ cups) Maida (All Purpose Flour)
60 grams (¼ cup) Palak Puree (Boiled Spinach Paste)
15 grams (1 tablespoon flat) Ghee (Clarified Butter)
1 teaspoon Roasted Jeera Powder
10 Pepper Corns freshly pound
1 teaspoon Oil
1 teaspoon Salt
450 ml Vegetable Oil for deep frying
Put all the ingredients in a large mixing bowl except oil.
Knead together all ingredients to form a firm dough.
Now apply 1 teaspoon of oil to the dough and knead well for 2 minutes.
Keep this dough covered with another bowl for minimum 2 hours.
No once again knead the dough for a minute.
Make 4-5 big balls from the kneaded dough.
Keep the wok on low flame with 450ml oil added to it.
Roll out one ball into a paratha of ¼ cm thickness.
With the help of knife cut the paratha into diamond shapes as shown below.
Now add all these diamonds in hot oil for deep frying.
Make sure oil is hot enough and flame low for entire frying session.
It will take 6-7 minutes to fry one batch, so be patient.
Turn them with the help of slotted spoon so that they fry well from both sides.
Remove & place them on absorbent paper once they are fried.
Repeat the procedure till all diamonds are fried.
Preparation Time: 20 minutes
Resting Time: 2 hours
Cooking Time: 30 minutes
Number of Servings: 5
Total Calories: 921.68 Kcal
Fat: 48.336 gm
Protein: 19.6 gm
Carbohydrates: 117 gm
Folic acid: 25.5 ug
Iron: 6.038 mg