Sankhe Image


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


  1. Rub the clarified butter into the flour.
  2. Add Carom seeds, Salt , and little water to prepare stiff dough.
  3. Cover with a wet cloth and leave aside for 30 minutes.
  4. Roll the dough to a square of ½” thickness.
  5. Divide the dough into 3 parts and fold the dough twice to get a three layered rectangle.
  6. Roll the dough once again to a thickness of ½” and fold twice to get a rectangle.
  7. 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.
  8. Heat at least 3” oil in a large pan.
  9. Add the fingers at medium hot oil and reduce the heat.
  10. Deep fry the fingers on low heat till golden pink.
  11. Remove on an absorbent paper and allow to cool.
  12. The fingers can be stored in airtight containers for over a week.
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