We called this Shakkarpara, also I have heard people calling it Shankarpali. These is a very traditional snacks which can be prepared either sweet or savory. I prefer sweet version. When I eat this with masala tea, it’s fun dipping it in tea before eating 😛 . Traditionally, we make it with all purpose flour (maida) but I have changed to half all purpose flour and half whole wheat flour. Few months back while my daughter was expecting she was craving to eat sweet shakkarpara. She called me and said “mom, can you please make whole container full of sakkarpara”…lol and how can any mom ignore such request from their kids no matter how old they are ..haha. This recipe makes a lot (full container 😀 ) but you can cut it in half if you wish to make small batch.
Preparation Time: 30 to 40 minutes
Cooking Time: 1 hour or less depending how many you decide to prepare
2 cups all purpose flour
2 cups wheat flour
1/4 cup Semolina / Sooji
1/2 cup ghee (clarified butter)
Small pinch of cardamom powder or tea masala
Small pinch of salt
1 tbsp sesame seeds
1 cup or more sugar (as per your taste)
Oil for frying
1. Prepare sugar syrup using 1 cup of sugar with half cup water, bring to boil and cook until sugar is dissolved. You can add more sugar as per your taste.
2. Mix all other ingredients except sugar syrup and oil. Mix well with hands or stand mixture. Add sugar syrup and continue binding the flour. The dough should be hard not soft. If you still cannot bind in to dough then add little water at a time and make hard dough. Let dough rest for at least 30 minutes.
3. Knead the dough slightly, make slightly bigger balls than roti balls, keep it covered otherwise they dry out quickly.
4. Roll like paratha and pile on top of each other. Cut one roti at a time in diamond shape using cutter or knife when ready to fry. If you don’t want it to puff during frying, then pock some wholes before frying.
5. Heat the oil in frying pan and then lower the heat to medium. . Fry few shakkarpara at a time in oil on medium heat stirring frequently until it turns golden in colour from both sides. Drain and put it on paper towel for few minutes.
6. Once it cools down to room temperature, you can store it in air tight container for 2 to 3 weeks, of course if it lasts..haha.
The best way to eat this, pock a whole on one layer, dip in chai and eat….I have been doing this my whole life and believe me there is no better way to eat shakkarpara 😀 😀
Hope you will try it!
Your suggestion and comments are welcome.
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