Recipe – Video
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- ½ cup (100g) jaggery
- 1/3 cup + 2 tablespoons (110ml) water
- 2 cups (250g) whole wheat flour/atta
- 3 tablespoons semolina/suji
- ¼ cup (60ml) clarified butter/ghee
- oil for frying
Note– Please read recipe notes in the end.
Main Equipments Used
- Tefal Non-Stick set of 5: https://amzn.to/2Y7mZuX
- Induction cooktop – I use Morphy Richards 1600 Watt Cooktop. You can find it on Amazon here: https://amzn.to/2Jkn4px
Steps In Making Atta Shakarpara
- In a pan over medium flame add roughly chopped jaggery and water and keep stirring till the jaggery dissolves completely. Now keep it aside and let it come down to room temperature.
- In a large bowl add whole wheat flour, semolina and mix well.
- Now add ghee and rub the mixture together. It will form a sand like texture and when you will hold it in between your hands tightly, it will form into a ball.
- To make the dough, add the jaggery water into two parts and knead for 5-6 minutes and make a firm dough. Cover it with a lid and let it rest for 30 minutes.
- Divide the dough into 2 equal parts and form round balls/peda.
- On a plain surface roll thick chapatis with a rolling pin and then cut them into small square or diamond shape. Similarly make all the shakar paras.
- To fry the shakar paras heat the oil on medium flame. Now carefully add the shakarpara and fry them on low – medium flame for 7-8 minutes till it gets a golden colour crust. They will become slightly large in size after frying and form small layers.
- Remove the fried wheat shakarpara’s on a tissue paper and let them cool down completely before storing for upto 2 months.
- You can take jeggery powder for this recipe.
- While kneading the dough make sure it’s not very soft, else the shakarpara’s wont get the perfect crunchy texture.
- Don’t roll the shakarpara’s too thin, else they will become hard and wont get the perfect layers.
- Never fry these wheat shakar para’s on high flame, else they will remain uncooked from the center.
- You can add sesame seeds too while mixing the dry ingredients.
- Let them cool down completely before storing, else they will turn soft.