SHAKKARPARA CALLED IN NORTHERN INDIA OR SHANKARPALI IN SOUTHERN INDIA ARE ONE AND THE SAME.
THIS IS A TYPE OF INDIAN FRIED COOKIE, WHICH IS A DIAMOND-SHAPED, CRISPY, SLIGHTLY SWEETISH, FLAKY, AND MOUTH-MELTING SNACK.
NAMAK PARA IS ALSO A VERY COMMON SNACK THAT HAS SPICE AND SALT AND TASTES MORE LIKE SALT COOKIES.
Both of these are very commonly made during festivals like DEEPAWALI.
This is an adorable crunchy snack and is bite-size, so is loved, especially by children.
Both of these snacks are very easy to make and also interesting. The basic ingredients of these snacks are All purpose flour or wheat flour or semolina.
SHAKKARPARA IN NORTHERN INDIA IS DONE IN A DIFFERENT WAY, ie; they first make plain paras with All purpose flour and then immerse them in sugar syrup and let them dry.
SHANKARPALI IN SOUTHERN INDIA IS DONE IN DIFFERENT METHOD, ie; they make a solution of Ghee, Sugar, and Milk or water and knead the flour using that mixture.
Yet another method is, mixing powdered sugar Ghee, and All purpose flour together and kneading with water or milk.
USE ANY METHOD SHAKKAR PARA IS SURE TO BE VERY-VERY YUMMY.
let us see what is needed to make SHAKKARPARA.
Table of Contents
INGREDIENTS:
- All-purpose flour or Maida-4 cups or as required.
- Sugar-1 cup
- Water-1 cup (milk can also be used instead of water)
- Ghee-1 cup (when melted)
- Cardamom powder-3/4 teaspoon
METHOD OF MAKING SYRUP FOR SHAKKARPARA
- Take a frying pan or a skillet, and heat it on a medium flame.
- Add Sugar, Water, and Ghee to it.
- let it boil till the sugar gets dissolved completely and the Ghee gets mixed with the water.
- Put off the flame and let it cool till it is Luke warm.
- Add cardamom to the syrup now, and mix nicely.
KNEADING THE DOUGH FOR SHAKKARPARA
- Take a mixing bowl or paratha (big plate)
- Put 4 cups of All purpose maida. Sieve it.
- Now slowly add the syrup and knead a stiff dough.
- Knead at least for 4-5 minutes.
ROLLING AND CUTTING SHAKKARPARA
After kneading divide the dough into 4-5 portions.
- Take a portion and knead once again, roll it to a thin and even chapati.
- Now with a knife or a pizza cutter cut the rolled chapati, keeping a 1 cm or 1-inch distance.
- Again cut at a 45 * angle to form diamond-shaped pieces.
- Now remove the pieces on a plate with the help of a knife.
DEEP FRYING THE SHAKKAR PARA PIECES
- Keep a deep frying pan on a medium flame on the stove.
- Put enough oil for deep frying.
- When the oil heats, put the cut Shakkar paras to it and reduce the heat.
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- Fry till slightly golden brown in color.
- Flip them on both sides to cook evenly.
- Remove them on kitchen tissue paper to remove extra oil.
DO NOT OVER COOK AS THE COOKING CONTINUES EVEN AFTER TAKEN OUT OF THE FRY PAN
SHAKKAR PARA OR SHANKAR PALI IS READY TO SERVE WITH EVENING TEA AS A TASTY, CRISPY, WONDERFUL, MOUTH-WATERING AND MOUTH-MELTING SNACK.
Note: It has a shelf life of at least 15 days. Store in an airtight container after it is fully cold.
NOW LET US SEE HOW TO MAKE A SIMPLE NAMAK PARA
NAMAKPARA, as the name suggests is SALTY in taste. This snack can be made very quickly with very few ingredients.
Let us have a look at the ingredients needed for making NAMAK PARA.
INGREDIENTS
- All purpose flour-1.5 cups
- Water-1/4 cup or a little more if required
- Oil-1.5 tablespoon Carom seeds( ajwain)-3/4 teaspoon
- Salt -3/4 teaspoon
- Black pepper powder (coarse)-3/4 teaspoon
METHOD OF KNEADING THE DOUGH FOR NAMAK PARA
- Take a mixing bowl or a paratha (a big plate)
- Put All purpose flour on it.(sieve before kneading)
- Add Salt, Black pepper powder, Oil, and Carom seeds, and combine all of them.
- Now start adding water in a very small quantity and knead to a stiff dough.
- Knead for about 3-4 Mts.
ROLLING AND CUTTING THE NAMAK PARAS
- Divide into 3 or 4 portions.
- Take one portion, knead, and roll it into a thin chapati.
- Now cut the sides to make a square.
- Cut them making 1 cm distance vertically.
- Now cut it horizontally, keeping a 1 cm distance to get small squares.
- Remove them on parchment paper or a plate, with the help of a knife.
FRYING OF NAMAK PARAS
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- Heat a frying pan, adding oil to it to deep fry.
- When the Oil is hot enough, put the rolled Namak Paras, allowing enough space to deep fry.
- Flip them so that both sides get evenly cooked.
- When they get a nice golden color, remove them on kitchen tissue paper.
THE NAMAK PARAS ARE READY TO RELISH WITH EVENING TEA.
Note: Store them in an airtight container, after it gets cooled completely
You can try this recipe too, which is also a good tea-time snack.
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