Finger shaped savory snack
Sankhe are a tea time snack popular all over the country. In different parts of the country, they are known by different names but essentially remain the same. They have a good shelf life and often form a part of the wedding savories shared with friends & relatives along with the sweets.
- 500g Refined Flour
- 6tbsp Clarified Butter (Desi Ghee)
- 1tsp Carom Seeds (Ajwain)
- Oil for deep frying
- 1 ½ tsp Salt
- Rub the clarified butter into the flour.
- Add Carom seeds, Salt , and little water to prepare stiff dough.
- Cover with a wet cloth and leave aside for 30 minutes.
- Roll the dough to a square of ½” thickness.
- Divide the dough into 3 parts and fold the dough twice to get a three layered rectangle.
- Roll the dough once again to a thickness of ½” and fold twice to get a rectangle.
- Finally roll the dough to a thickness of 1 cm and cut the dough into fingers 1cm wide and 5 cm long with a sharp knife.
- Heat at least 3” oil in a large pan.
- Add the fingers at medium hot oil and reduce the heat.
- Deep fry the fingers on low heat till golden pink.
- Remove on an absorbent paper and allow to cool.
- The fingers can be stored in airtight containers for over a week.