Snacks · Nashta
Shakar Para
Salted diamond-cut fried dough
Crisp, golden diamond-shaped pieces of semi-soft refined-flour dough, lightly flavoured with cumin, deep-fried (taraylo) and stored dry. Served at room temperature with evening tea.
Ingredients
Make
Measure in
Cups are shown in grams or ml; spoons stay as spoons. Panja Khada’s own weights are used where they give them (1 cup of flour is 150 g, rice or dal 200 g, curd 225 g, milk or water 240 ml), and standard kitchen weights otherwise.
Salted version
Method
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In a paat (mixing bowl/vessel), mix the flour, salt, cumin seeds and 2 tbsp oil. Add the water and mix to a semi-soft dough.
Roll the dough out into a thick disc of approx. 7 inches diameter. With a sharp knife, cut the dough into strips, then cut across them from the other side to make diamond-shaped pieces.
Heat the frying oil on a medium flame. Fry the diamonds on both sides until golden brown.
Drain the fried pieces on absorbent paper and let them cool.
Store in an airtight container and use as needed.
My notes
Your family’s way with this recipe, or a reminder for next time. Kept on this phone or computer, and shown in cook mode.
Tips and variations
Cumin seeds are optional. For a sweet version, see Sweet Shakarpara.
Serve with
Served at room temperature, usually with evening tea.
Recipes mentioned here
Nutrition
EstimatedPer serving
340 kcal
- Protein
- 6 g
- Carbohydrate
- 46 g
- Fat
- 14 g
We estimate about 5 servings from the weight of the dish.
Whole recipe
1,680 kcal
- Protein
- 31 g
- Carbohydrate
- 229 g
- Fat
- 68 g
Everything in the ingredients list, plus the oil soaked up in frying.
These are estimates, worked out from the amounts in the recipe and typical values for each ingredient. Portion sizes and the exact amount of oil, ghee or sugar can change them a lot. For deep-fried food we count the oil the food soaks up, not the whole pan of oil. How we estimate
Good to know
Shelf life about 1 month.
Where this recipe comes from
Recipe from Panja Khada by Bharat and Deepa Chachara.
See the original recipe and photos