Kaju Shankar Pali (Namak Pare)

Step 1: Prepare the Dough

In a large bowl, combine 2 cups of all-purpose flour, 1/2 teaspoon of salt, 1/2 teaspoon of cumin seeds, 1/2 teaspoon of carom seeds (crushed in hand), and a pinch of baking soda. Add 2 tablespoons of room temperature cooking oil (or ghee). Mix all ingredients thoroughly by hand until the mixture resembles breadcrumbs and can form a 'muthhi' (fist-like shape) when pressed.

Step 2: Knead the Dough

Gradually add water, little by little, and knead to form a stiff dough. Do not add all the water at once. Once the dough is formed, cover it with a plate and let it rest for 15 minutes.

Step 3: Prepare the Masala Powder

While the dough rests, prepare the masala. In a small bowl, combine 1/2 teaspoon of roasted cumin powder, 1/2 teaspoon of red chili powder, 1/2 teaspoon of amchur powder, 1/2 teaspoon of chaat masala, and 1/2 teaspoon of black salt. Mix all the spices well and set aside. This masala will be used at the end.

Step 4: Roll and Cut the Shankar Palis

Grease a rolling board with a little oil. Divide the rested dough into two equal portions. Place one dough ball on top of the other and gently press the edges together. Roll out the combined dough into a thick, even sheet. Ensure the sheet is not too thin; it should be thick to allow for layers. Use a small bottle cap (like a medicine bottle cap) to cut out cashew-shaped pieces by pressing the cap halfway into the dough to create a crescent shape. Repeat until all the dough is used.

Step 5: Fry the Shankar Palis

Heat cooking oil in a pan over medium heat. Once the oil is medium hot, carefully add a batch of the cashew-shaped dough pieces. Do not overcrowd the pan. The shankar palis will initially sink and then float to the surface as they cook. They will separate from each other naturally. Fry them until they turn a light golden brown. Remember that the cooking process continues even after they are removed from the oil, so take them out slightly before they reach your desired golden color.

Step 6: Season and Serve

Once fried, transfer the hot shankar palis to a bowl. Immediately sprinkle about 1 teaspoon of the prepared masala powder over them. Gently shake the bowl to ensure the masala coats all the shankar palis evenly. The masala will stick better when they are hot. Serve warm or store in an airtight container for later.

• For a healthier alternative, use 1 cup of wheat flour and 1 cup of all-purpose flour.

• Ensure the dough is stiff for easy rolling and crispier shankar palis.

• Roll the dough thick, not thin, to achieve good layers.

• Fry on medium heat to ensure even cooking and crispiness.

• Remove shankar palis from oil when they are golden brown, as they continue to cook and darken slightly after removal.

• Store in an airtight container for up to 1.5-2 months.

• Use ghee instead of oil for a richer flavor in the dough.

• Adjust the spices in the masala powder to your preference, adding more chili for extra heat or less for a milder taste.