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Shakkar Para

With Sugar

Preparation 20 min. Cooking Time: 45 min.


2 cups of All-Purpose Flour

⅓ cup Gram Flour (Besan Flour)

2 tbsp Fine Semolina Flour (Suji)

½ cup Sugar

¼ tsp Salt

2 tbsp Oil

Oil for frying


  1. In a small pan, dissolve the sugar with ¼ cup of water, then cool and set aside.

  2. Meanwhile, sieve the all-purpose flour, gram flour and semolina in a bowl, then add the salt and oil.

  3. Mix the flour until the oil has combined, add the sugar-water and knead into a firm and tight dough; add extra water if needed.

  4. Leave the dough to rest for 10-15 minutes.

  5. Make a small dough ball, sprinkle some wheat flour and roll it out evenly into a big 12-14 inch circle about 2mm thick; use a pizza cutter wheel to cut them into small cubes about 1½cm.

  6. Heat oil in a wok on medium-low heat; once hot, sild the shakkar para in the oil, flip them a few times until nice and crisp, then drain them on a paper napkin and sprinkle spice powder.

  7. Repeat the process above in batches, cool them down and store them in an airtight tin.

  • Enjoy them with breakfast or a teatime snack.


  • The Spice powder recipe is in the Kenyan Style Bhusu.

Shakkar Para with Sugar | The Rasoi Recipes


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