Shakarpara and Namakpara

Shakarpara and Namakpara

Shakarpara or shakarapari is an Indian snack item which can be stored for days. It was very popular in western India specially Gujarat and Maharashtra. But now a  days these are equally popular in other parts of India. It is a good source of carbohydrates which is a food of instant energy. So it is a very good for kids snacking. It can be sweet, sour and spicy depending upon the ingredients. Namkeen or salty version of these called as namakpara..

Though traditionally it is made on diwali but during holi it become a perfect party  snack. As these dishes have long self life it can be prepared before hand and serve on the party..

In odisha we called it as gaja. My mom used to make these at home. These are part of my childhood. Mom sometimes dip them in sugar syrup to have a sweet sugary coating. I used to prepare these at home to make my kid's know what I eat while growing up. They called it as mama's fried biscuit. They love it. For holi they want their mama's fried biscuit as snacks . They can eat while making their hands dirty.

So here is the recipe for all

Shakarpara

Maida- 2 cups

Suji-  3 1\2tbsp

Powdered sugar- 3 to 4tbsp

Depends on taste

Kalonji- 1tbsp

Salt to taste

Milk to knead the dough

Ghee-3tbsp

Oil for deep frying

For sugar syrup

Sugar- 1\2 cup

Water- 1\2cup

In a big bowl add maida and suji together, mix properly. Then add sugar, salt, kalonji and ghee. Rub the ghee properly to get a bread crumb texture.

Then add milk to it to knead the dough. Add little by little milk to it and knead a tight but soft dough. To knead the dough I have added 9tbsp of milk. Keep for 20 mins to rest the dough.

Heat oil in a kadai.

Now roll the dough to a big roti. Cut them into diamond shape.

Slide the shakarpara to the hot oil. Keep the flame at medium and low and fry up 

to golden brown. One may fry little light though. It depends upon personal choice. Drain out to a kitchen towel and allow it to cook down and then store in airtight container.

For the sugary coating

In a pan add sugar and water. Let the sugar melt and syrup to cook up to 1 thread consistency. Then add the shakarparas to it. Coat the syrup evenly on the     shkarparas and remove to a plate and let it cool down. Then store in airtight container. 

For Namakpara

Maida- 2cups

Suji- 3 1\2cups

Kalonji- 1tbsp

Zeera- 1tbsp

Salt to taste

Ghee-3tbsp

Oil for deep frying

Water to need the dough

In a big bowl add maida and suji and mix properly. Then add salt, zeera, ghee and kalonji and mix properly. Then add water to knead the dough. Add little by little water to knead the dough. Rest the dough for 20 mins.

Now repeat the process of shakarpara. And store them in airtight container.