• Preeti Shridhar

Shakkarpare

In this time of lockdown, when it's difficult to procure ingredients, this simple traditional Indian snack came to my rescue to satisfy my sweet tooth. Many of my childhood memories are associated with these. My mom used to make them with patterns.

For creating patterns shyer you roll out the dough ,you cut it in desired shape and then press it against some patterned tool. Or you take small portions flatten them and press them on a  cane basket to create patterns.

They were called Gunnay

I have taken a simple route, after rolling them out, I have simply cut them into diamonds. Hence I am calling them Shakkarpare.

I am making them after a long time as I avoid fried stuff but I guess ,no harm in having these once in a while.




Ingredients

Atta 250 gms

Thick curd 2 tbsp

Oil 1/4 cup

Jaggery powder 100 gms

Water 1/4 cup

Sesame seeds 1 tbsp

Saunf powder 1 tsp


Method

  1. Melt jaggery in  1/4 cup water.

  2. Boil it for a couple of minutes so that it thickens a bit.

  3. Mix rest of the ingredients in a bowl.

  4. Once jaggery cools down add it to the bowl.

  5. Make a tight dough.

  6. Add water a tbsp at a time . I didn't have to add any water.

  7. The dough might feel a little sticky but don't add more flour.

  8. It will get drier on resting.

  9. Let the dough rest for atleast 30 minutes.

  10. Make six balls .

  11. Roll out each ball into a  disc. Cut it into diamonds or squares.

  12. Deep fry them on medium heat.

  13. Don't crowd them while frying, they will break.

  14. Repeat with rest of the balls.

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