Shankarpala

Shankarpala

Components

1 cup water
1/3 cup sugar
1/3 cup ghee
1 1/2 cup maida (simple flour)
ghee to deep fry

Process

1.Sizzling the water, sugar and ghee collectively right up until sugar dissolves.
2.Include maida and knead into a tender pliable dough.
3.Divide dough into 4 elements.
4.Roll into chappatis 1/3" thick.
5.Lower with a cookie cutter or knife into minor diamond styles.
6.Carry with spatula and loosen. Maintain apart upon a dry material for 1 hour.
7.Deep fry inside scorching ghee around gradual flame until light-weight golden brown.
8.Drain perfectly and hold apart until eventually neat.
9.Keep in just contemporary, dry packing containers.