Sweet potato shankarpali

After making so many sweets, I thought it is time for some deep frying. I had bought some sweet potatoes last week, as I like to eat boiled sweet potatoes. But they sat on the counter without being touched. Then I saw this shankarpali recipe in a book. So I thought of giving it a try.

Shankarpalis are small parallelogram shaped deep fried spicy or sweet treats. Many people make these for Diwali. I thought of making these special kind this time.

First batch was not as crispy as I expected. I was pretty much upset as I had made a pretty big dough – below recipe makes a huge batch. I thought the whole thing was a big flop. Then I remembered aayi’s tip, she always says we have to fry them on a medium flame till they are dark brown. I followed that and they came out very crispy. They were simply delicious.

200gms(2 in number) sweet potato (approx 1 and 1/4 cups after cooking and mashing)
1 and 1/2 cups all purpose flour(maida)
1/2 cup sugar
1/2 tea spn baking powder
2 tbl spns ghee
1/4 tea spn salt

Oil + 2 tbl spns ghee for deep frying


Cook and mash sweet potatoes. Mix all other ingredients (except oil-ghee mixture used for deep frying) to make a dough.
Take a big ball of the dough and roll into a circle of about 1/4 to 1/2 cm thickness. Cut them into parallelograms(I used pizza cutter to cut).

Deep fry them in oil-ghee mixture on a medium flame. Remember to fry them till they are dark brown. If they are fried less than that, they don’t get crispy.
Cool to room temperature and then store in air tight container.

32 thoughts on “Sweet potato shankarpali”

  1. We heat little oil & mix with the flour while preparing the dough. This makes tukdi crispy.

    Sweet potato tukdi is new to me.


    Shilpa: Yes, we do that for normal tukdis. But I don’t think that is necessary for this one.

  2. WoW! Awesome Shilpa!

    I did not realize these were made with sweet potatoes.
    maaka KaNang masta avaData! 🙂

    Can we make these by baking? it will be more healthy no.
    and I can eat much.

    parallelogram! ha ha ha! engineer you!

    Happy Diwali in Advance 🙂

    Shilpa: Isn’t that a parallelogram shape 🙁 ??
    i haven’t tried baking, not sure if they will become crisp. Will have to try sometime…

  3. Wow, Tukdis..
    Never eaten ones made with sweet potato before.
    Is the dough difficult to knead ?
    Wow, you are way ahead in the Diwali sweet-making game !!

    I have not even started yet. Even if I did, they would all get over before Diwali, even before any pooja is done !!!

    Hopefully, will get to it tomorrow or early Saturday morning !!!

    Shilpa: Its not difficult to knead. But sweet potatoes make the dough quite soft. In the actual recipe we had to add milk also, but I din’t add it as it was not at all required.
    Btw..my all sweets got over :). My main goal was to post them here to do some justice to the increased traffic I am getting due to festival. Atleast the readers who are looking for treats wont get disappointed :). Ofcourse we will also get some goodies to eat, it was a long time I cooked anything decent here.

  4. Shilpa,
    We gujju call this shakaarpara but never had with sweet potato. Will def try this. Is it possible to use wheat flour instead of all purpose?
    And yes i have been staring at laddus from last few days and that too at work. 🙂

  5. Any particular reason, Shilpa, for including baking powder in the recipe?

    Shilpa: I think it helps they to become a bit like biscuits – crispy and puffed up.

  6. Looks delicious! How many shankarpalis does this recipe make? I really wish I could bake them instead of frying!

    Shilpa: I forgot to weigh them after they were done, actually most of them were gobbled up before they reached container. So will update next time when I make them.

  7. Hi Shilpa, came here to wish you a happy Deepavali. Hope you have a wonderful day. My kitchen is about 1/2 done, so I might make some Microwave Almond burfi for us and that,s about it this year. Enjoy, see you when I can again! :))

  8. Wow, these shankar pallis look wonderful. What I really like about them is that the quantity of shortening , i. e ghee required is nothing as compared to the original shankarpallis. Is that because of the sweet potatoes or baking powder?Thanks for the very innovative recipe.

    Shilpa: Its mainly because of sweet potatoes. They give enough moisture.

  9. Pingback: Divali Treats: namak pare « A Mad Tea Party

  10. Hi,

    I am regular follower of your blog. I simply love your recipies.
    You are doing amazingly great job!!

    I just blindly click ur site if iam in confusion to what to cook for a day.
    All your posts on recipies are so easy and colorful explanations.

    Keep your good work ON.

    Lots of Wishes,

  11. Hi Shilpa,

    I tried them today and they turned out a bit chewy. But I had saved some cooked sweet potato and so added fine rava and maida in equal quantity and they turned out really crisp. Didnt add any baking powder. And the taste is soooo awesome…..!!!!
    Thanks for posting this. Keep up the excellent work.

  12. Hi Shilpa, I tried the normal version of sweet tukdi. Although they came out crispy they came out quite oily, any thing I can do to avoid that??

  13. hey shilpa….

    I tried this recipe of sweet potato shankarpaliiiii…..its amazinnngg….i make shankarpalis always….but i tried this one this time…n turned out to be amzing taste…thnx yaa…

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