Shakar Para & Namak para Recipe - Indian Festival Recipes by Archana's Kitchen

ghee

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil offers a healthier fat alternative.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness with fewer calories.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is dairy-free and lower in calories.

cardamom powder

🥗Healthier: cinnamon

💰Cheaper: nutmeg

Cinnamon provides a warm flavor at a lower cost.

Add 1.5 cups of Ashirwad 100% whole wheat atta to a mixing bowl.

Add a pinch of salt to the flour and mix.

Incorporate ghee into the flour until it resembles coarse crumbs.

Check the texture; it should hold together when pressed but break easily.

Add jaggery (or sugar) to the mixture, or melt regular jaggery with a little water and cool it before adding.

Mix well and gradually add water to knead into a firm and smooth dough.

Knead the dough for a couple more minutes until smooth, then let it rest.

For the namak para dough, repeat the process with Ashirwad whole wheat atta and add salt.

Flavor the namak para dough with ajwain (carom seeds) or other spices if desired.

Incorporate ghee into the namak para flour until it resembles coarse crumbs.

Gradually add water to form a smooth dough, kneading for 2-3 minutes.

Divide the shakar para dough into small batches and roll out each batch.

Cut the rolled dough into diamond shapes using a pizza cutter or knife.

Set oil for deep frying on medium-high heat.

Deep fry the shakar para in preheated oil, turning to brown evenly on all sides.

Drain excess oil on paper towels and allow to cool for crispiness.

Repeat the frying process for the namak para on low to medium heat until golden brown.

Drain the namak para on paper towels and sprinkle with chaat masala while hot.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens