Shakarpara Recipe with Atta/Whole Wheat Flour – Video
CLICK HERE to subscribe to my YouTube channel for more such yummy recipes.
- 2 cups (250g) whole wheat flour/atta
- ½ cup (100g) sugar
- 2 tablespoons semolina/suji
- ¼ cup (60ml) clarified butter/ghee
- 1/3 cup (80ml) water
- 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 sugar and water and keep stirring till the sugar dissolves completely. Now keep it aside and let it come down to room temperature.
- In a large bowl add whole wheat flour and 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 sugar 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 3 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 shakarparas.
- In a pan over medium flame add oil and heat them 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.
- 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 centre.
- You can add sesame seeds too while mixing the dry ingredients.
- Let them cool down completely before storing, else they will turn soft.
Step By Step In Pictures For Atta Shakarpara
1. In a pan over medium flame add sugar and water.
2. Keep stirring, till the sugar dissolves completely.
3. Once done, keep it aside and let it come down to room temperature.
4. To knead the dough in a large bowl add whole wheat flour/atta.
5. Now add semolina/suji.
6. Mix well.
7. Further add ghee.
8. Mix till it’s well combined.
9. It will form a sand like texture.
10. Add the sugar syrup in two batches and knead into a dough.
11. The consistency of the dough should not be very soft.
12. Cover it with a lid and let it rest for 30 minutes.
13. Add a tablespoon of water if the dough has turned slightly hard.
14. Knead again till it becomes slightly soft.
15. Divide the dough into into 3 equal parts.
16. Form a round ball or peda.
17. Roll into a chapati, make sure it’s not very thin.
18. Cut the shakarpara into square or diamond shape.
19. Please note this will be the thickness of the shakarpara.
20. In a pan add oil and heat it on medium flame. Now slowly add the shakarpara’s.
21. Fry them on low- medium flame.
22. The shakarpara’s will start to change it’s colour after 3-4 minutes.
23. After 7-8 minutes the shakarpara’s have got a perfect golden colour.
24. Remove them on a tissue paper and let them cool down completely before storing.
Nice recipe n perfect measurement
Thanks Divya.. happy you liked it.
Keep it up
Thanks a lot. Happy you liked it 🙂