Comments on: Spicy shankarpal(Khara/Theek shankarpal)

By: Shilpa

Shilpa — Thu, 19 Nov 2009 19:15:32 +0000

Yes, it should be made thin like chapati

By: Medha

Medha — Thu, 19 Nov 2009 16:47:30 +0000

Hi Shilpa,

great recipe! I tried them today but like someone else said– they were not crispy. Do you have to roll it out very thin like chapati? why would they become soft? any ideas?

Medha

By: Aparna

Aparna — Thu, 29 Jan 2009 01:52:50 +0000

Hey
This was amazingly easy recipe which i prefer to do anytime and any season for my husbond…
Thanks for this as well as other recipes which are quick to do and easy to do …

I would like to tell you something…if instead of ” chili powder” if u put green chopped chilies with turmeric powder…that also work….and the color is so beautiful…that no one can resist to have those shankarpali…..my friends love it n i called it” yellow spicy shankerpali..” just thought to share with you…

Again..Thank you very much…

Regards
Aparna

By: divya

divya — Fri, 21 Nov 2008 19:18:44 +0000

Hi shilpa,

Can we bake this to avoid oil.

Shilpa: You can. But it won’t be as good as the deep fried version.

By: N

Tue, 21 Oct 2008 22:56:37 +0000

Hi Shilpa,

I just finished making this and it came out really well. It is crisp, but not as crispy as chakli/murukku… Is that how it is supposed to be? Or did I go wrong somewhere?

Thanks a lot for this recipe!

Shilpa: N, it should be crispy like chakli.

By: Anita

Anita — Tue, 21 Oct 2008 20:29:59 +0000

I am going to attempt making tikhat shanakrpale this Diwali so your recipe is really useful. Have you ever tried them with self-raising flour? I have a big bag so not sure if I should risk – the worry being if they would soak too much oil. Any thoughts?
Thanks, Anita

Shilpa: No, I haven’t used self rising flour anita. I think it may make them soft instead of crispy.

By: Suchitra

Suchitra — Mon, 02 Jun 2008 16:12:30 +0000

Hi,
I love your recipes and all the hard work you put into them. I was just wondering if you would please also include the name of brands found in America that you use for your ingredients. For example, I would love to make the shankarpalis but I don’t know what wheat flour to use (e.g. Golden Temple, Swad, Nirav?). It will really help a lot if you could tell what YOU used so I can follow that lead. Thanks a lot.

Shilpa: Suchitra, I always use Pillsbury wheat flour. It may not be possible for me to write the brand every time as it is way too time consuming, but if you have any doubts, leave a comment and I will respond. Thanks

By: Smitha

Smitha — Mon, 24 Mar 2008 11:50:59 +0000

hey itried this yesterday but it has absorbed oil wt is the reason. i had pput it on tissue but still

By: gowri

gowri — Fri, 09 Nov 2007 19:10:16 +0000

hey shilpa,
today i tried your shankarpal/tukdi and chiroti. Both came out really good. thanks for the recipe.

By: Zlamushka

Zlamushka — Thu, 08 Nov 2007 19:13:16 +0000

Or send this one…. Or both… gosh you are full of Food as Gift ideas. It s a total fit for my Spoonful of Christmas event.