Spicy ShankarPali

 

Ingredients

• 2/3rd cup wheat flour
• 2/3rd cup all-purpose flour maida
• 1/3rd cup semolina suji/Rava
• 1 tsp carom seeds ajwain
• 1/2 to 2/3rd tsp red chili powder 
• 1/4th to 1/3rd tsp black pepper powder 
• salt to taste
• 2 tbsp homemade ghee
• oil for frying

Instructions

• Take all ingredients except ghee and oil in a large pan or mixing bowl.
• Mix properly with a spoon, and then heat ghee and add it to the pan.
• Mix using your fingers till crumbly mixture forms and then knead a stiff dough using little water. (You will need about half a cup of water. Add a bit less than what you think you will require. You can always add more if required.)
• Cover the dough with a wet cloth and keep it aside for 20-25 minutes.
• Take off the wet cloth and knead the dough one more time.
• Divide the dough into 3 large balls.
• Roll out each ball till you get roti-like circles of desired thickness. (Approximately thrice as thick as Rotis.)
• Cut each circle into diamond or square shapes using a Shankarpali cutter. (You can also use a pizza cutter or a long knife.)
• Fry all Namak pare in medium hot oil till they become golden in color. (Make sure to flip them while frying so they get evenly cooked from both sides.)
• Drain excess oil and put them on a plate lined with paper towels to absorb excess oil.
• Keep pare in airtight containers as soon as the pare cool off otherwise they will get soft.