Prep Time: 20 minutes
Cooking time: 20 minutes
For the dough:
- Whole wheat flour (Aata): 1/2 Cup
- Plain Flour (Maida): 1/2 Cup
- Coconut powder or grated: 2 tablespoons
- Oil or ghee or butter: 2 tablespoons
- Water: 1/3 cup or as required
- Powdered Sugar: 3/4 Cup
- Cardamom (Elaichi) Powder: 1 Teaspoon
- Oil for deep fry
- Using the dough ingredients, knead to a hard dough. Cover it with a wet cloth and keep it aside for 10 minutes.
- Roll the dough to a big 1/3-inch width wide circle.
- Cut the circle diagonally from left to right into 1 inch width lines and then from right to left again into 1 inch width lines. It will give you the raw shakarpara of square or diamond shape. Separate the shapes.
- You may give any shape as you like.
- Prick the shapes, evenly with a fork, to prevent them from puffing while frying.
- Deep fry them in medium flame and take out on a kitchen napkin.
- Let it cool, then store it in airtight container. Enjoy it for 2-3 weeks.
- Add 1 teaspoon baking powder in the dough.
- Preheat the oven to 180 degree Celsius or 360 Fahrenheit. Arrange the dough shapes on a greased baking sheet and prick them evenly with a fork, to prevent them from puffing while in the oven.
- Bake for about 10 minutes, flip the side and bake again for 5 minutes or until golden brown and crisp.