Savoury Shankarpali

Every faral tin has a sweet shankarpali, and the good ones have a savoury one beside it. The dough is the same maida with a ghee mohan, but the sugar makes way for red chilli, a pinch of ajwain and sesame, so the diamonds come out of the oil crisp, golden and gently hot rather than sweet.

It is the piece that goes with chai when you want something salty, the one that gets fished out from between the karanjis, and the one that makes the sweet shankarpali taste sweeter by contrast.