With Sugar
Preparation 20 min. Cooking Time: 45 min.
Ingredients:
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
Method:
In a small pan, dissolve the sugar with ¼ cup of water, then cool and set aside.
Meanwhile, sieve the all-purpose flour, gram flour and semolina in a bowl, then add the salt and oil.
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.
Leave the dough to rest for 10-15 minutes.
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.
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.
Repeat the process above in batches, cool them down and store them in an airtight tin.
Enjoy them with breakfast or a teatime snack.
NB:
The Spice powder recipe is in the Kenyan Style Bhusu.
