Salty Shankarpali / Tukdi

Here is another snack recipe for Shankarpali but salty / spicy / khara whatever you want it to call. An easy one again made at the time of Diwali. I bet you it’s a good combination snack while you sip your hot tea in the evening. The thinner you roll the crispier your shankarpali / tukdi gets. You can add cumin seeds / jeera instead of ajwain according to your taste. So here we go, Enjoy!!
Prep Time	10 Minutes + 20 minutes dough resting time
Cooking Time	15 Minutes
Ingredients	Maida / All Purpose Flour Sooji / Semolina (coarse) Salt Ajwain / Carom Seeds Red Chilli Powder Hot Oil Asafetida Oil	2 Cups 1 Cup To Taste ½ - 1 Tsp. 1 Tsp. 2 Tbsp. ¼ Tsp. To Deep Fry
Method 1.     Take a mixing bowl. Add all the above ingredients and 2 tbsp. hot oil and mix it with your fingers.   2.     Add water little by little and start kneading the dough nicely and smoothly. The dough should be of poori dough. Let the dough rest for 20-30 minutes. 3.     Heat oil for deep frying. Once the oil is heated nicely, keep the oil on medium to high flame while you fry the shankarpali. 4.     After 30 minutes knead the dough again. Divide the dough to correct proportion. Now smear a little oil on the board and on your rolling pin and start rolling the small dough ball to a round shape. The roti when you roll should be thinner than the Shankarpali which was my previous recipe.   5.     Cut the roll with a knife or a pizza cutter to small square shape or diamond shape.   6.     Deep fry these diamond / squares to light golden brown. Drain them onto a paper towel. 7.     Repeat the same procedure with the remaining dough.    8.     Let the salty shankarpali cool. Transfer to an air tight container.