Gōr Wale Shakkar Para

With Jaggery (Gōr)

Preparation and Cooking Time: 45 min.

Ingredients:

3 cups of Wheat Flour

⅓ cup Gram Flour (Besan)

2 tbsp Fine Semolina Flour (Suji)

1¼ cup Jaggery (Gōr)

¼ tsp Cardamom Powder

2 tbsp Oil

1 tbsp Ghee Melted (Clarified Butter)

Oil for frying

Method:

In a small pan, dissolve the jaggery in ¾ cup of hot water, ensuring the jaggery dissolves completely. Then, cool and strain the water, setting it aside.
Meanwhile, sift the wheat flour, gram flour, and semolina into a bowl, then add the cardamom powder, oil, and ghee.
Mix the oil and ghee with the flour until it has combined. Add the jaggery water and knead into a firm, tight dough. You can add extra water if needed.
Leave the dough to rest for 15-20 minutes.
Make a large dough ball, sprinkle some wheat flour on the dough, and roll it out evenly into a 12-14 inch circle, about 3mm thick. Use a pizza cutter wheel to cut them into cubes approximately 3cm in size.
Heat oil in a wok over medium-low heat; slide the shakkar para into the oil once it's hot. It will puff up, flip a few times until nice and crisp, and then drain them on a paper napkin.
Repeat the process above in batches, cool them down and store them in an airtight tin.