Shankarpali

Shankarpali is a traditional Indian snack, popularly consumed during the festive season of Diwali. It is known by various names across different regions of India, such as shakkarpara in North India and shankarpali in Maharashtra.

Origin and Etymology

The name shankarpali is derived from two words, shankar meaning Shiva, a Hindu deity, and pali meaning pieces or bits. The snack is believed to have originated from the western Indian state of Maharashtra, but it has since spread to various parts of the country and has become a staple in many Indian households.

Ingredients and Preparation

Shankarpali is made from a dough of wheat flour, semolina, sugar, ghee (clarified butter), and milk. The dough is rolled out and cut into diamond shapes before being deep-fried until golden brown. The result is a crispy, sweet snack that is often enjoyed with tea.

Variations

There are two main variations of shankarpali: sweet and salty. The sweet version is more common and is made by adding sugar to the dough. The salty version, also known as namkeen shankarpali, is made by adding salt and spices like cumin and carom seeds to the dough.

Cultural Significance

Shankarpali is a significant part of Indian festive cuisine, especially during Diwali, the festival of lights. It is also a popular snack during other festivals like Holi and Navaratri. In addition to being a household snack, it is also commonly found in Indian sweet shops.

Health Aspects

While shankarpali is a tasty snack, it is high in calories due to the use of ghee and sugar. Therefore, it should be consumed in moderation, especially by individuals with health conditions like diabetes or heart disease.

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