Spicy Shankarpale

Ingredients:


1 cup all purpose flour
1 cup gram flour/ besan
3 tablespoons sooji / semolina
4 tablespoons of oil
half a tsp of red chili powder
half tsp of paprika (optional)
half tsp of cumin powder
half teaspoon carom seeds/ ajwain
Pinch of asafoetida
water for kneading the dough
salt to taste
Oil for frying


Procedure:

• Mix all purpose flour, besan, semolina, red chili powder, paprika, cumin powder, asafoetida, ajwain, 2 tsp of oil and salt to taste in a mixing bowl. Start adding little water at a time and keep kneading the dough. Consistency of the dough should be little stiff than regular chapati  dough. Cover the dough and let it rest for 10-15 mins.
• Make the medium sized balls and roll them like a thin chapati. Cut them into desired shapes with the help of shankar pali spoon. If that spoon is not available, you can make use of knife to cut them. Take out all pieces onto wax paper. 
• Deep fry them on medium heat. Add cut pieces into a small batches to make them fry nicely. Once they cool down completely, store them into air tight container or zip lock bags.