Shakarpara means sugar treats. These are small diamond shaped sweets usually made during Diwali or other festivals. These sweets can be stored in air tight containers for 3-4 weeks.
Approx. 12 servings
- Wheat flour – 1 cup
- All purpose flour (Maida) – 1/2 cup
- Ghee or butter – 1/2 cup
- Sugar – 1 cup
- Milk – 1/4 cup
- Cooking oil for frying
- In a large bowl, combine wheat flour, all purpose flour and ghee. Mix well.
- Ina sauce pan, combine milk sugar and 1/2 cup water. Bring it to a boil till the sugar dissolves completely. Take it off the heat and let it cool.
- Now add sugar syrup little by little to the flour mixture and knead it into stiff dough.
- Let the dough rest for 5 minutes.
- Heat the oil in a pan for frying on medium heat.
- Divide the dough into 4 equal parts. Take each part and roll the dough into 1/4 inch thick sheet.
- Cut the sheet into small diamond shapes with the help of knife or the pizza cutter.
- Carefully fry these diamonds in the medium hot oil till it becomes golden on both sides.
- Drain them on the kitchen towel and cool them completely.
- Once these diamond shaped shakarparas are completely cool, you can store them in air tight containers for 3-4 weeks.
Enjoy these sweet treats with a cup of coffee or masala tea.
Methi paratha is a great source of nutritious elements. Methi has antidiabetic medicinal value for type-1 and type-2 diabeties. Aside its nutritional and medicinal benefits, methi parathas are great for breakfast, travelling, picnics or just snacking with pickles anytime.
Approx. 8 Methi parathas
- Whole wheat flour – 2 cups
- Besan (gram flour) – 2 tbsp
- Fresh methi or Fenugreek leaves – 2 bunches
- Ginger-garlic paste – 1 tsp
- Yogurt (dahi) – 2 tablespoon
- Oil – 4 tsp
- Chaat masala – 2 tspAjwain – 1/4 teaspoon
- Jeera (Cumin) seeds – 1 tsp
- Green chilies – 2 finely chopped
- Garam Masala Powder – 1/4 tsp
- Salt to taste
- Clean methi leaves thoroughly.
- Finely chop methi leaves and keep aside.
- In a large bowl, combine whole wheat flour, besan, chopped methi leaves, chopped green chilies, yogurt, ginger-garlic paste, all the dry spices and salt. Mix well.
- Knead soft dough of the above mixture, adding little water at a time. Keep the dough aside for half hour.
- Divide the dough into small balls of suitable size and roll it out.
- Cook these parathas on the medium hot griddle. Turn them over to cook evenly in golden color on both sides. Apply little ghee/oil on each side and cook more for 30 seconds.
Serve garma garam Methi paratha with raita (flavored yogurt) on the side.