1 Cup Maida
1/4 Cup Sugar
1 Tbsp fine sooji/rava
2-2 1/2 Tbsp Oil/ghee
1/4 th Cup Milk/water(add 2-3 Tbsp more if needed)
Pinch of salt
pinch of ajwain(optional)
pinch of Jeera/Cumin seeds(optional)
enough oil for deep frying
1 tbsp Maida
1 tbsp oil
In a bowl take Maida, Rava, Ajwain, Jeera, salt and mix well. Now heat oil in a pan till smoking point(Mohan, called in marathi), and pour directly on maida and mix with spoon. In another pan take milk/water, add sugar and heat it for 5 min till all sugar dissolve, remove from the heat and let it cool down a little bit. Take maida mixture and using this warm water make pliable dough(adding water little by little). Cover with damp cloth, let it rest for 30 min and knead it again. Meanwhile make a paste using maida and oil.
Take a small portion of dough, roll into a thick paratha.
Now apply the paste and make a roll of that paratha.
Fold the end of roll on each other.
Roll again into a big paratha to the desired thickness(not too thick or thin). Cut it into a square/diamond shape of any shape u like.
Heat sufficient oil in a kadhai, and deep fry all shankarpali till golden color.
Let it cool and store in air tight container and Enjoy!!! 🙂
1) I am using the paste for layering, so when we fry shankarpalis its gets nice layers and looks very nice. if you don’t want the layers, just skip the process of paste and directly roll the paratha and cut it.