Masala Shakarpara

Shakarparas fill up lunch boxes eagerly and are simply eaten in a flash. These traditional teatime snacks are crunchy and taste great with mango pickle.

1. For the Dough:
2. Mix all the ingredients for the dough. Knead to a smooth, semi soft dough. Divide the dough into 7 equal portions. Shape each portion to a smooth round ball. Roll out each ball to a thin and big round.
3. With a knife, cut each round into equal diamond shaped pieces. Keep aside.
4. On a high flame, heat oil in a frying pan. Lower the flame. Deep fry shakarparas till light golden in colour.
5. Remove, drain and put them on an absorbent paper. Cool and store in an airtight container.
6. Additional Note: For Methi bhaji ka shakarpara: 1/4 cup of finely chopped fenugreek leaves may be added instead of carom seeds.

Serves : 60-70 pieces Ready In : 40 Minutes Level : Easy Tithi : Yes Cuisine : Gujrati

Ingredients

• 1 cup whole wheat flour
• 3/4 teaspoon red chilli powder
• 1/4 teaspoon Turmeric Powder
• 1/2 teaspoon carom seeds (optional)
• 1 teaspoon sesame seeds (optional)
• 3 tablespoons oil
• 7-8 tablespoons water (approx.)
• salt to taste
• oil for deep frying

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