Saffron Shankarpali

Recipe by
Total Time:
50-60 minutes
Nutrition facts:

240 calories calories, 9 grams fat

Category: Vegan Recipe
Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Medium

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  • 2.5 cups - all-purpose flour
  • 1/2 cup - non-dairy Milk (like Almond or soy)
  • 1/2 cup - Sugar
  • 2 tbsp - vegetable oil
  • 1/4 cup - rava or sooji
  • 1 tsp - Cardamom powder (make sure you use green Cardamoms)
  • A generous pinch Saffron (optional)
  • Oil - 4 tbsp

How to Make Saffron Shankarpali

  • Put the milk, sugar, saffron, cardamom and oil in a saucepan and heat, stirring, until the sugar is dissolved. Set aside to cool.
  • Once the milk has cooled, add 1 1/2 cups of flour and stir to mix.
  • Add more flour, a little at a time, until you have a smooth dough. It should not be sticky and should be pliable enough to roll.
  • Wrap the dough in plastic wrap and set aside at least an hour.
  • Divide the dough into four sections. Take one portion, form into a ball, and roll into a disc around 5-6 inches in diameter. You want the disc to be fairly thick.
  • Using a pizza cutter, cut the disc into tiny diamond shapes, around 1 inch each. Separate the diamonds and place them on a dish, not overlapping. Continue with the remaining dough.
  • Once all your shankarpalis are cut, heat the oil for frying to a temperature of around 360 degrees. You don't want the oil to be too hot or else your shankarpalis will burn outside and remain uncooked on the inside.
  • Carefully place the shankarpalis in the hot oil, a few at a time, without crowding. Using a spider or a spatula, deep-fry them, stirring, until they are golden-brown. Place on paper towels or in a strainer.
  • Sprinkle some powdered sugar on top of the shankarpalis, for a prettier look.
  • Recipe courtesy: Holy Cow Vegan