A delectable Indian snack that is crisp, flaky, and somewhat sweet, Shakarpara is also known as Shankarpali. It is a dish that is commonly consumed in India. These diamond-shaped delicacies, which are traditionally created during traditional celebrations such as Diwali, are ideal for enjoying around tea time or as a snack to chew on.
In the following, you will find a detailed guide to the preparation of Shakarpara, which includes information on the ingredients, directions, nutrition, recommendations, and commonly asked questions.
Ingredients
For Fried Shakarpara
- 1 cup (125 grams) whole wheat flour (atta)
- 1 tablespoon (9 grams) cornstarch
- 2 tablespoons (20 grams) semolina (rawa)
- 3 tablespoons melted ghee or oil
- ¼ cup (53 grams) granulated sugar or jaggery
- ¼ cup (59 ml) water
- ¼ teaspoon salt
For Baked Shakarpara
- 1 cup (125 grams) whole wheat flour (atta)
- 1 tablespoon (9 grams) cornstarch
- 2 tablespoons (20 grams) semolina (rawa)
- 5 tablespoons melted ghee or oil
- ½ cup (70 grams) jaggery
- ½ teaspoon baking powder
- 3-4 tablespoons water (to bind the dough)
- ¼ teaspoon salt
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Instructions
Preparing the Dough
Put the sugar and water in a bowl, and then microwave the mixture for about thirty seconds, or until the sugar is completely dissolved. You also have the option of adding hot water to the sugar and mixing it together.
Mix the whole wheat flour, cornstarch, semolina, and salt together in a bowl that is separate from them. You should add the sugar mixture to the dry ingredients along with the melted ghee once it has reached a temperature of lukewarm.
Mix until a dough that is firm is formed. Refrigerate the dough for fifteen to twenty minutes after wrapping it in plastic wrap. In order to achieve a flaky texture, this step is absolutely necessary.
Shaping and Frying
Take the dough out of the refrigerator and divide it into three to four equal halves. Roll each individual component to the appropriate thickness, which is approximately half an inch. The rolled dough should be cut into diamond or square shapes using a knife or a pizza cutter.
Over a heat setting of medium, heat the oil in a frying pan. Drop the pieces that have been sliced into the heated oil with caution. Cook them in a skillet until they reach a golden brown color, turning them occasionally to ensure that they cook evenly.
This should take approximately five to seven minutes. After the Shakarpara has finished cooking, remove it using a slotted spoon and place it on absorbent paper to drain. Give them time to totally cool down before putting them away.
Baking Option
Take the same methods for preparing the dough, but instead of frying them, set the cut pieces on a baking sheet and bake them at 350 degrees Fahrenheit (175 degrees Celsius) for fifteen to twenty minutes, or until they are golden brown. This will result in a healthier version.
Nutrition
Especially when it is prepared with jaggery and whole wheat flour, shakarpara is a snack option that is considered to be relatively healthful. An average serving, which is around five pieces, comprises approximately:
- Calories: 150-200
- Carbohydrates: 25-30 grams
- Protein: 2-3 grams
- Fat: 5-7 grams
- Fiber: 2-3 grams
Tips
Before beginning to cook, check that the oil gets hot enough. When thrown into the oil, a little piece of dough should rise slowly without browning. This is the desired outcome. It is important that the dough is firm, but not overly so.
Make any necessary adjustments to the amount of water in order to reach the desired consistency. The crispiness of Shakarpara should be preserved by storing it in an airtight container after it has been chilled. They are able to endure for a number of weeks.