Spicy Shankarpali or as the Konkani community calls it Teek tukdi is a popular savoury which is prepared not only during Diwali but also during summer vacations when the children clamour for munchies. Easy to make and delicious too, it can be made using green chillies or with chilly powder.
- 125gms wheat flour
- 125gms maida/all purpose flour
- 8 green chillies
- A Rajma sized piece of hing
- 3sprigs of curry leaves
- 2 tbsps oil
- Oil for frying
Sieve the wheat flour and the all purpose flour together. Grind the green chillies and hing. Add a little water to it and strain it. Keep it aside. Heat 2tbsps of oil to smoking point and drop it into the flour. Crumble the mixture. Chop the curry leaves fine. Add the strained chilly hing water, salt and the chopped curry leaves into the flour. Adding a little water at a time bind a stiff dough as for pooris. Keep aside for ten minutes. Knead well and make balls. Roll out the balls thinly into six inch diameter chapatis. Cut into diamonds. Heat oil. Drop in the tukdi and fry over a medium flame till they are crisp and take on a golden brown hue.
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