Ingredients

Maida ( all purpose flour)—1.5 cups

Chiroti rave (fine sooji//semolina)—2 tablespoon

Jeera (jeerige//cumin seeds)—1 teaspoon

Black pepper powder—1/2 teaspoon

Red chilli powder—1 teaspoon

Om kaalu (ajwain seeds//carom seeds//oma)—1/2 teaspoon

Asafoetida (hing//ingu)—1/2 teaspoon

Salt—to taste( nearly 1 teaspoon)

Oil or ghee—2 tablespoon

Water—as required

Oil—for deep frying

Method

Firstly,in a mixing bowl or plate,take maida,rava,jeerige,red chilli powder,hing,oma,salt,black pepper powder and mix well with your hands.

Meanwhile heat two tablespoon of oil in a laddle and pour over the dry mixture.

Mix well.

Now add water little by little and knead the dough.

The dough should be tight and pliable.

Cover and let the dough rest for 5 minutes.

Knead the dough again and divide into 3 parts.

Take one part and roll it like a chapathi.

Now cut into diamond shapes with a knife or using a pizza cutter.

Separate them and collect in a plate.

Deep Fry this in the hot oil( not over hot) on low medium flame by dropping one by one.

Stir occasionally until Shankara poli turns crisp,flaky and golden brown.

Once done remove from oil and transfer to a colander or paper towel.

Repeat the same procedure for remaining dough.

Cool and and store in an airtight container.