Shakkar para is my most fav snacks to much on!! I know it is for many if one has ever tasted
I made many attempts on this recipe, till I landed to perfection, Each time there were mistakes just because of my curiosity and excitement. But now im stable enough to workout without looking out for recipe and measurements :)
This batch was made at my grandma's home as my cousins were arriving from orrisa my nani wanted us to make savory puri's and my nana asked me to make these, What I need more? when I have all the ingredients offered right away :P
That day my mom's sisters and my mom were there to take care of puri's but my youngest aunt loves working with me in kitchen and was there with me rendering her help and chit chatting
I made it in large quantity though, but exact measurements for small quantity and trial comes here :)
1 cup - all purpose flour
1 cup - wheat flour
1/4th cup - oil/ butter / ghee ( i use oil always )
1/4th cup - Sugar
1/4th cup - milk
1tsp - Suji / semolina
1 pinch of salt
Oil to deep fry
- Heat milk to warm, add oil and sugar, mix well till the sugar dissolves well enough.
- To the flour add suji and salt, not when the milk is still warm and knead the mixture into dough, the consistency of dough should not be soft as done for chappati but little thick as for kachoris and samosas
- Cover and keep it aside for 15-30 mins.
- After 30 mins knead again, you might see flaky dought exactly we need this consistency :)
- when u start to roll, give a hard hand to each portions of dough so that you can get a perfect round to roll out evenly.
- Roll them out thick enough as paratha, Even if u try to make it thin it will remain under a standard quality of thickness
- Cut them into shapes when your read to fry.
Even if u cut the strips and keep it ready, it will not stick as the dough is kneaded quiet well to perfection. no need for extra efforts, just perfect measurements is required :)
- Heat oil in a pan and make sure the oil is just hot enough in medium flame. If the oil becomes too hot as you drop in these shakkar para it will be burnt immediatly thats wat happened with my 1st batch. my aunt kept oil heating from long in stove, I was unaware of it and droped the whole thing to be found burnt :-<
As we drop in these and stir in soon its found that it starts showing flaky layers from the sides and edges keep stirring time to time and let it cook it low medium heat, so that it cooks evenly and even distribution of golden color takes place.
Remove it when done, and let it cool. we cannot get to the core of crispiness of this until its cooled down and becomes more crispier.
Once it is cooled enjoy your snacks :)
Store it in air tight jar, I dont know how many days it can be stored for, because as soon as we see its cooled down, we start munching immediately 1st 2 batches will vanish off as it is in my family.
Me and my aunt kept munching as we prepared other batches of shakkar para :)
We also tried to click for the texture of this but dint reach to perfection though, still something can be shown :) When biting clicks were not getting perfect my aunt suggested lets cut it with knife and I literally had to say her " Pagal hai kya?" crazy :D
I seriously cannot explain what a pleasure it is when I make these :) Its so addictive that it can be finished off in a jiffy and the best thing to make it at home, is you can adjust how much sweetness you want to add, and being health conscious one can omit using maida completely and compensate it with half maida, half wheat flour and half amt of oats also :D you got me right!! I have also tried oats :)
May be i'll make another variations with oats along with this and put up here
Kids Love it to the core, My 3 yr old cousin enjoyed this treat, my other cousins loved it too!! My 1st aunt demanded y dint I make more???? She kept questioning me and I had no answer lolzz
- suji gives added crunchiness can be omited if u dont have.
- I also used vanaspathi once instead of oil, turned gud.
- make sure sugar is all dissolved do not add sugar directly and knead , had bad experience with it huh.
- If the dough turns little runny or still need more moisutre always feel free to add or subtract milk or flour as per need
- Remember always to fry it in low medium heat and be there to give a stir after regular interval, this will help to give nice evenly golden color
- Just at the point you start removing from oil, high up the flame for a while this will help oil drain out well. (optional)
Wanna A Bite????? :)
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