Shankarpali Recipe Using Whole Wheat Flour
Prep time: 
Cook time: 
Total time: 
Serves: 25
  • Wheat flour or atta - 1 and ½ cup
  • Powdered sugar - ¼ cup
  • Milk - ⅓ cup
  • Cardamom powder or elaichi - ½ teaspoon
  • Salt - to taste.
  • Oil - 2 teaspoon and for deep frying
  1. Warm up the milk, add in sugar and cardamom powder and keep it aside.
  2. Lets make the dough:
  3. In a bowl, add in wheat flour, pinch of salt and oil and mix well.
  4. Next add in the milk and sugar mixture. Mix well, knead into dough. Make sure the dough is stiff and not too soft or sticky type. If the dough is sticky you won’t get a crispier shankarpalli.
  5. No need to rest the dough. Make two equal portions of the dough.
  6. Roll it on a flat surface. I used the chapatti rolling pin.
  7. Put a little pressure to roll the dough as the dough is little stiff.
  8. You will see the cracks when you roll the dough. Just seal it with your fingers and roll it again.
  9. After rolling take a knife and cut the dough into the shapes you like. I had cut it in square shapes you can give the shape of diamond also.
  10. In a pan add oil for deep frying in a medium low heat fry the shankarpali one by one.
  11. Keep turning sides in between for even browning. Fry them till golden brown on both the sides.
  12. Remove them in tissue paper.
  13. Allow it to cool.
Recipe by Bumps n Baby at