Скачать или смотреть મારા ઘરે મહિના માં એકવાર તો આ નાસ્તો બને જ છે | Masala shakarpara recipe | Methi shakarpara recipe

મારા ઘરે મહિના માં એકવાર તો આ નાસ્તો બને જ છે | Masala shakarpara recipe | Methi shakarpara recipe
Methi ShakarPara

Prepare time: 10 minute
Cook time: 20 to 30 minute
Total Time: 1 hour & 15 min
Course: Snack
Cuisine: Indian

Brief Description: Experience the deliciousness of Farsan's shop shakarpara in the
comfort of your home with our homemade Crispy Khasta recipe. This easy-to-
create snack is a delightful blend of taste and crunch, perfect for any occasion.
The delicious treats will last for one to one and a half months if you follow the
simple precautions.

Ingredients
• Half a cup of warm water
• 2 ½ tablespoons of powdered sugar or 2 tablespoons of regular sugar
• 2 cups of wheat flour
• 2 tablespoons of semolina
• 4-5 tablespoons of Kasuri (Dry) Methi (fenugreek leaves)
• ½ teaspoon of turmeric powder
• 1 tablespoon of red chilli powder
• Salt (as per taste)
• ½ cup of Ghee (clarified butter) or less
• Oil for frying

Instructions

1. In a bowl, dissolve sugar in warm water and mix well.
2. Add wheat flour, semolina, Kasuri Methi, turmeric powder, red chilli
powder, and salt. Mix all the masala with the wheat flour.
3. Add Ghee to the flour mixture and mix until it resembles breadcrumbs.
4. Gradually add the sugar water to the flour mixture and knead it into a
firm dough, using as little water as possible (about 1/4 of the water
required to make 1 cup of flour).
5. Cover the dough and let it rest for 15–20 minutes.
6. After resting, rub the dough to make it smoother.
7. Divide the dough into four equal parts and roll each part into a ball.
Flatten each ball and cut it into square or diamond shapes.
8. Heat oil in a pan on low flame.
9. Fry the Shakar Para in batches on low flame for around 8–10 minutes
until they become crispy and golden brown. Avoid rushing the frying
process.
10. Once done, remove the Shakar Para from the oil and drain the excess
oil using paper towels.
11. Shakar Para is ready to serve and enjoy as a sweet and savoury snack.

Tips
• It is important that both the sugar water and flour dough are of the right
consistency in order to achieve a crispy and Khasta Shakarpara.
• Fry the Shakarpara on a low flame to ensure even cooking and prevent
burning.
• Allow the Shakarpara to cool completely before storing them in an airtight
container. You can preserve them for a few weeks.

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