MAKING WHEAT FLOUR CRISPS -SHAKKARPARA
HI FRIENDS,
Can you guess, what is a snack, I am talking about?
I am talking about everyone’s, all-time favorite, very crispy, mouth-melting snack, SHAKKARPARA, OR SHANKARPOLI (in Kannada)
This snack is very famous in north India
SHAKKARPARA- is a very famous, deep-fried sweet snack, which is usually made with All-purpose flour (maida), kneaded with sugar and some ghee into a tight dough using a very small quantity of water.
These are usually square or diamond-shaped.
Shakkarpara is made in a number of methods.
1) Plain shakkarpara is made out of Maida, fried, and then immersed in sugar syrup.
2) Maida is mixed in sugar solution and the dough is kneaded, rolled, cut, and deep-fried.
3) Maida and semolina is mixed with sugar powder and along with ghee and water kneaded into a dough, rolled, cut, and deep-fried.
Today I am going to show you yet another method of making this CRISPY AND YUMMY SHAKKARPARA.
This is DEEPAWALI SPECIAL.
Yes, instead of using MAIDA, I will be using WHEAT FLOUR, a much healthier ingredient.
Believe me, it is as yummy as the normal maida shakkarpara.no difference at all.
Let us see the ingredients we need for this.
INGREDIENTS FOR VERY CRISPY SHAKKARPARA
Table of Contents
- Wheat flour- 1 cup+3/4 cup. (200 grams)
- Fine semolina or Rawa-3 tablespoons
- Normal sugar-6-7 tablespoons (100 grams)
- Ghee-1/4 cup (3 tablespoons)
- Cardamoms-6-7 numbers
- Water-luke worm 1/2 cup
- Salt- a small pinch or 1/4 teaspoon
- Oil to deep fry-1/2 liter.
preparations to be done:
- Sieve the wheat flour.
- Grind sugar and cardamoms after removing the covering.
- Now add the semolina and again grind to a fine powder.
- Add wheat flour, sugar, semolina, and cardamom mix into a big plate or mixing bowl.
- Heat the ghee to melt and use it when hot. Put with the flour.
- Put the salt and combine all of them together with hot ghee to form a lump, by rubbing the flour in your hands, if you press the flour in your fist, it should stay as it is, and not break.
Kneading the dough for shakkarpara
- Now start adding the lukewarm water and slowly mix the flour to form a stiff dough. ( this is to avoid the bubble formation on the snack while frying, especially when ghee is used in the dough)
- Do not add all the water at once.
- The dough should be stiff, as it gets a little soft after resting.
- Cover it and let it rest for at least 15 Mts.
- Check the dough, it should not be very tight, because if it is too stiff, you may not get proper layers, to make it crispy. sprinkle little water and knead if needed.
- At the same time, the too-soft dough may make the shakkarpara soft, not crispy.
Rolling the dough and giving shape TO SHAKKARPARA
- After 15 mts, knead the dough once again to make a smooth dough.
- Now cut the dough into 2 portions.
- Roll each portion and pinch the outer edges so that you get a smoother and even edge.
- Now cut all the outer edges so that it forms a square.
- Now cut it into a square, or diamond-shaped pieces, with the help of a knife or pizza cutter.
- Remove the pieces to a plate and keep them aside covered.
- Do the same with all the dough portions that you had made.
Frying the shakkarparas:
- Frying the shakkarparas is a little tricky.
- keep oil to heat in a frying pan, on medium heat.
- When the oil is medium hot, you put the cut shakkarparas. Reduce the flame.
- Keep on moving the shakkarparas with a spatula, very delicately, as they may break if disturbed uncooked.
- The heat should be low to medium till you get a golden color.
- If not fried in this way, the shakkarparas may absorb too much oil, or get burnt from the outside and uncooked from inside
- When all the shakkarparas get a golden color, remove them on a plate with a kitchen towel laid to absorb extra oil.
NOTE: From the given amount of ingredients, you get these many shakkarparas. you may double or triple the quantities if you need.
A VERY YUMMY, GOLDEN, CRISPY, MOUTHWATERING, SLIGHTLY SWEETISH HEALTHY WHEAT FLOUR SHAKKARPARAS ARE READY TO RELISH.
PEOPLE FROM ALL THE AGE GROUPS WILL DEFINITELY LIKE THIS.
Store in an air-tight container and you can store it for at least 2-3 months if anything is left.
See my upcoming post for another yummy snack, often made with this snack.
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