Shakarpara Recipe (Shankarpali)
User Reviews
5
Shakarpara Recipe (Shankarpali)
Description
The Shakarpara Recipe (Shankarpali) features a dough combining all-purpose flour, sugar dissolved in warm water, neutral cooking oil, and a pinch of salt. The dough is mixed until it holds shape and then rested briefly. It is rolled out thickly and cut into diamonds or squares for frying. The key to achieving the right texture is frying over medium-low heat, which allows the pieces to cook through and develop a golden crispness without burning. The frying oil should be properly heated as tested by dropping a small dough piece before frying the whole batch.
This recipe yields sweet, crunchy bites with a lightly oily texture typical of fried dough sweets. The sugar in the dough creates a caramelized sweetness balanced by the savory notes of salt and cooking oil. Shakarpara can be stored and enjoyed later or given as festive treats.
For a different cooking method, the dough pieces can be baked or air fried, though the texture is somewhat harder compared to frying. The straightforward method of rolling, cutting, and frying prepares enjoyable sweet snacks that hold well and can be made ahead.
Ingredients
- 1/2 cup sugar 100 grams
- 1/4 cup water warm
- 2 cup all-purpose flour 300 grams, maida
- 1/4 cup neutral cooking oil 50 grams, generic cooking oil
- 1/4 teaspoon salt
- neutral cooking oil for frying, generic cooking oil
Instructions
Make the dough
- Mix sugar in warm water for a few minutes or until the sugar dissolves.
- Add the maida (all-purpose flour), oil, salt to a large bowl. Mix using one hand such that the oil gets completely mixed in the dough. Keep mixing for 1-2 minutes. Check that the dough holds its shape when taken in hand.
- Now add the sugar water to flour and mix to make a stiff dough (similar to puri). Add minimum additional water to make the dough. I just needed 2 tablespoons water more to make the dough.
- Cover the dough with a damp cloth and let it rest for 15 minutes.
Roll/Cut the dough
- Now divide the dough into 3 parts and make balls. Roll out the dough thick, like a paratha. Cut into diamond or square shapes. You can use a roller to make it easier to cut the shakarpara. Or you can use a large knife or pizza cutter to cut them too.
- Separate each square and keep aside in a plate. It is okay to keep the squares on top of each other. They will easily separate when frying.
Fry the shakarpara
- In a kadai/wok, heat the oil on medium-high flame. Then Reduce the flame to medium.
- Dip the cut dough pieces in the hot oil. Fry while stirring frequently till the shake pare turn golden brown (about 4-6 minutes). You will need to make and fry them in multiple batches.
- Take them out and lay them on a kitchen towel. When completely cool, serve or store them in an airtight container.
Notes
- Roll and cut all the dough pieces before frying to avoid rushing during cooking.
- Test the frying oil temperature by dropping a small dough piece; it should quickly rise to the surface before frying all pieces.
- Maintain medium-low heat while frying to ensure the inside cooks fully and the exterior crisps to a golden brown.
- Fried Shakarpara should be drained on paper towels to absorb excess oil.
- For a less oily option, bake the pieces at 300°F for 12 to 15 minutes or air fry for 8 to 10 minutes, noting the texture will be firmer than fried.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 222 kcal
% Daily Value*
| Calories | 222kcal | 11% |
| Carbohydrates | 36g | 12% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 74mg | 3% |
| Potassium | 34mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Calcium | 5mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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