SHAKAR PARA

Ingredients

Refined Flour – 2 cups

Cumin seeds – 1 tsp. (optional)

Water – ¾ cup

Salt – to taste

Oil – 2 tblsp.

Oil – for frying

Method

1.)    In a paat, mix the refined flour, salt, cumin seeds and 2 tblsp.oil with water to make a semi-soft dough.

2.)    Roll out the dough into a thick disc of approx 7” diameter. The rolled out dough should be atleast 2” thick. With a sharp knife cut the dough into strips and repeat it again on the other side to form diamond shaped pieces. 

3.)    Heat the oil for frying on a medium flame. When hot, fry the diamond shaped dough pieces. Fry on both sides till they are golden brown in colour.

4.)    Remove the Shakarpara on an absorbent paper to drain off the excess oil. Allow the Shakarpara to cool.

5.)    Store the Shakarpara in an airtight container. Use as required.

To serve

Shakarpara are served at room temperature and have a shelf life of about 1 month. They are usually served with evening tea.

Variation

Recipe for the Sweet Shakarpara

Refined Flour – 2 cups; Sugar – ¾ cup; Ghee – 2 tsp.; Water – ½ cup; Oil – for frying

Dissolve sugar in water. Combine refined flour, ghee and the sugar-water to make a hard dough. Repeat from Step no.2. When the fried Shakarparas are removed from the kadai, they will be soft in consistency. They will become cruchy in texture a few minutes after being removed from the oil.  

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