SA
Course: Mains, SnacksCuisine: Festive Snacks, Easy Festive Recipe, Savory snackDifficulty: Medium4
servings30
minutes40
minutes300
kcal1
hour10
minutesAccording to Wikipedia the recipe originated in then Persia and was known as Shekharpare,it later traveled to Northern India and is a staple there,nonetheless to say,it’s crispness like a cracker has made it a favorite of all and as it traveled across states and countries it has gained many variations.
This all time classic recipe has many names,and has adapted and changed over all these years to become the most made snacks in all festivals including Diwali.
Ingredients
All Purpose flour : 2 Cups
Baking Soda : 1/4th teaspoon.
Salt : To taste
Carol seeds(Ajwain) : 1/2 teaspoon
Cumin seeds : 1/2 teaspoon
Oil/Ghee : 3 Tablespoon
Water : 3/4th cup approximately
Oil : 1 bowl for frying purposes.
Directions : STEP 1.
- Measure all the ingredients once again before beginning
- Seive All Purpose flour Add baking soda and Salt.
- Add Cumin seeds,Ajwain and give a quick stir to mix it well in the dry flour.
- Now add Ghee or Oil (2 to 3 tablespoon) according to your preference.
- Start adding water,slowly to this mix,only enough to help you make a nice,stiff dough ball.
- Remember the water quantity might vary depending the quantity and quality of the dry flour
- STEP 2 :
- Kneed it nicely and keep it aside for 20 minutes
- Cut the rested dough cut into two equaled size balls, keep 1 covered while we are using the other( Covering helps to protect the food from drying out)
- Take the ball of dough, roll it nicely and cut it in diamond shape squares for frying.
- STEP 3 : DEEP FRY
- Always remember first to heat the oil,when you see the vapors rising,reduce the flame to medium. Now add 1 or 2 pieces of the Pare to check the temperature
- When you know the heat is favorable,Push the other paras in the oil,keep stirring to make them golden brown
- Remove the Shakarpara on a kitchen towel to remove excess oil. Let it cool down, now they are ready to store or eat.
Notes
- Facts to Remember : You can use Wheat Flour instead of All purpose flour
- You can add 20 grams semolina to make your Para more crispy. If you use Ghee while kneeding the dough, it gives more authentic, traditional taste to the Para.
Do Read my previous recipe : Coconut and Sweet potato Barfi & Cottage cheese Pudding.
It’s always good to mix and match some homemade sweets,along with the other dishes and snacks we serve, It shows our personal touch and make the Guests feel welcomed when they see the efforts you have taken in this fast paced world to make them feel comfortable and special
