Shankarpali is a crispy fried Maharashtrian snack prepared with sweetened dough. Cripsy, flaky and lightly sweetened these are perfect for snacking.
Shankarpali is quite similar to Shakarpara. They are made using the same ingredients with the difference being that shakarpara is made with non-sweetened dough and dunked into sugar syrup after deep frying, whereas shankarpali is made with sweetened dough and there is no sugar syrup coating. Although the ingredients are the same there is a difference in taste.
Growing up in Mumbai, I always looked forward to Diwali as my mum made different sweet and savoury treats for home and also gifting. The entire house would come alive with delightful aromatic aromas. Shankarpali is one of my favourite recipes to prepare during Diwali. This is my mum’s recipe and to this date, I rely on my mother’s no-fail Shankarpali recipe. There are many regional variations of the sweet shankarpali recipe, and I am so excited to share my mum’s easy recipe.
Shankarpali and Shakarpara are often prepared for weddings or festivals like Diwali, Holi, or Rakshabandhan. These bite size snacks are perfect for munching too!
Other recipes you might like to try are Namak Para, Khasta Besan Kachori, Moong Dal Kachori, Samosa and Spiced Potato Patties.
