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You are here: Home / Diwali Recipes / Palak Shankarpale (Spinach Diamonds)

Palak Shankarpale (Spinach Diamonds)

October 25, 2011 By Dipti 1 Comment

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

Wok

Slotted spoon

4 absorbent papers

Indian rolling board

Indian rolling pin

Large mixing bowl

 

Ingredients

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

Directions

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

 

Nutritional Information

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

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Comments

  1. Johnathon

    October 17, 2012 at 7:41 pm

    Nice site mate

    Reply

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Welcome! My name is Dipti and this blog is my place for collecting memories of all the foods that I love, as I keep learning of the wonderful experiences of cooking, eating and sharing food.

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