Shakkar Pare (Sugar Coated)

Ingredients 

• Flour(maida) - 200 grams (2 cup)
• Ghee - 50 grams (1/4 cup) to put in flour
• Sugar - 200 grams (1 cup)
• Ghee - for frying

- How to make Suger Coated Shakarpara

Filter the flour and keep in any utensil, put Ghee in it and mix the flour properly with your hand.
Knead a hard dough(little more hard than Puri dough) using water. Cover the dough and keep aside for 20 minutes allowing it to ferment.

Break the dough into 2 pieces. Take 1 piece and roll it into a ball then flatten it with a rolling pin into a 1/4 cm thick Puri that is 10-11 inches in diameter. Cut this Puri with a knife leaving 1/2 inch gaps, similarly cut from the other side making square shape Shakarpare's. Also roll the other piece and cut Puri into desired shapes of Shakarpare.

Put Ghee in a frying pan(kadhai), put as many Shakarpare that can fit in hot Ghee. Fry these till they turn brown on all sides and take them out. Always fry Shakarpare on a low flame. Similarly fry the remaining Shakarpare.

- How to make Chashni

Put sugar in a pan then add 1/2 cup water to it, place pan on the gas to boil. Cook Chashni till sugar is dissolved completely. Pour 1 drop of Chashni in a bowl, try sticking it between your thumb and index finger. A thread like substance should be visible when the 2 fingers are separated. Prepare Chashni with 2 threads then turn off the gas.

Put the fried Shakarpare in this Chashni and mix rigourously with a spoon till the Shakarpare are coated all over with Chashni. Then allow Shakarpare to cool off properly. Fill them in an air-tight container and have these Sugar coated Shakarpare whenever you want to for 2 months..!!

Namak Pare

Ingredients 

• Maida  -  500 gms.
• Oil - 125 gms.
• Salt - 1 tea spoon.
• Cumin seeds or Carom seeds - 1 tea spoon.
• Chat Masala - 1 tea spoon.
• Oil - to fry.

Method - How to make Namak Pare

Take out Maida in a plate and add Oil, Salt, Cumin or Carom seeds to it. Mix them well and knead it with Luke warm water. Keep the dough aside covered for 15 minutes.

Divide the dough into 6 equal parts and make balls of it. Take one ball and roll it into 1/2 inch thick disc on a rolling board. Cut this roll into small squares and separate each pieces. Repeat the step with other 6 balls.

Take a pan and heat Oil to fry. Put the cut pieces into the pan and deep fry them. Take them out with the help of perforated spoon once they turn Brown in colour. Fry rest of the Namak Pare and sprinkle 1 table spoon Chat masala on them.

Serve the Namak Pare with tea or coffee. You can also store them in an air-tight container for up to 2 months.