KRACKJACK SHANKARPALE

Krackjack Shankarpale

Hi All !! Today is Dhanatrayodashi (Marathi) or Dhanteras (Gujarati) - is the first day of the 5-day Diwali festival. So today Diwali has officially begun ! Today I am posting one of the most traditional recipes made in almost every household during Diwali, Shankarpale (Marathi) or Sakkarpara (Gujarati) - I am not sure what this is called in other languages :) They are diamond shaped, deep fried crackers. They are made from whole wheat / all purpose flour and a combination of spices.  But the special thing about these is I am making them with a twist ! All those who are from India know the famous "Krackjack" biscuits, every once in a while kids had them in their lunch boxes :)  I remember an ad about these biscuits from my childhood which said "Thode meethe, thode namkeen - krackjack !!" means "Little sweet, little salty - Krackjack !!".

Again this is one of my Aai's inventions ! Normally shankarpale are either salty or sweet but my Aai decided to try these as a combo like the sweet and salty biscuits. And voila ! they came out delicious. As I have told you earlier my Aai is a great cook !  I decided to remember and re-create them this Diwali, they came out superb so decided to share with you.  So enjoy this easy to make sweet 'n' salty shankarpale.

Ingredients :-

1 - 1 1/2 cup all purpose flour/maida
1/4 cup sugar
Salt to taste
1 tsp cumin seeds
15 whole black peppercorns
5-6 whole cloves
1/4 tsp cinnamon powder
1 tbsp oil + more for frying
water

Process :-

1.  Make a fine dry powder of cumin seeds, peppercorns and cloves. You can leave the cumin seeds whole if you like and powder the rest.

2.  Take sugar in a small pan and add as much water so the sugar gets immersed. Now turn on the heat and let it boil for 2-3 mins. till the sugar is melted. Let it cool.

Soft pliable dough

3.  Add oil, salt, cinnamon pwd. and the dry mix of spices which we prepared to the sugar syrup, remove all  lumps.  Now add the flour little by little to make a soft, pliable dough. Cover and let it rest for 15 mins.

4.  Heat oil in a deep pan on medium heat. Divide the dough into 5-6 balls, roll them thin and cut into diamonds.

Diamonds ready to be fried

5.  Drop them gently into hot oil and fry them for  2-3 mins. till they turn golden and are cooked through. 

Golden brown shankarpale

6. Serve them once cooled completely (if you eat them hot, they won't have the crunch). Store them in an airtight container, they stay fresh outside for 10-15 days in moderate temp. Eat, drink and enjoy !!!

Sweet and Salty shankarpale