kalpana’s la cucina..... spice 4 all seasons: KHARE SHAKARPALI / NAMAK PAREE

_________________I am Mrs. Kalpana Mhaske, a Home-Maker, from the city of 52-Gates, one of the famous heritage- destination of the world- Ajanta - Ellora Caves, Bibi-Ka- Maqbara (The Taj of Deccan) and Deogiri Fort. i.e. AURANGABAD. I admire cooking - tryout and innovate different cuisines. Basically, both of my gorgeous daughters are foodie, they have always encouraged me in the kitchen and forced to carve a Food Blog, that’s why, I am happy to share the makings with you. I am an artist too. Painting – especially, Canvas-Painting is my one more hobby. In total - Ours is an ART-FAMILY, my husband is an Architect. In the end, I keep the same belief with Louise Fresco - “ Food, in the end, in our own tradition, is something holy. It's not about nutrients and calories. It's about sharing. It’s about honesty. it’s about identity ”

Wednesday, 16 November 2016

KHARE SHAKARPALI / NAMAK PAREE

Sorry for late posting….

This year I had decided to make all the important dishes that can be associated with Diwali. With almost a week left for Diwali I guess all ladies would be busy searching traditional and new recipes for Diwali faraal and making them in their kitchen. Faraal is Marathi word for various Diwali snacks and sweets. This shankarpali was a regular at my home when we are kids. We had a special kind of cutter as shown in the picture which was used to cut these. My mom used to make this and her were very spicy and all cut in the same shape and size. As a kid I used to help my mom cutting this shakarpali with cutter.It was loads of fun. I have seen some people cut these into long strips instead of these little diamond shaped, which is easier and less time consuming. But I like these small diamond shapes because I feel it is fun. So try this recipe next time and enjoy and don’t forget to share your experience. Hope you like the recipe.

INGREDIENTS:

1 Cup All-Purpose Flour

1 Cup Whole Wheat Flour

½ teaspoon Carom Seeds

A teaspoon slightly crushed cumin seeds [optional]

Salt a per taste

METHOD:

STEP 1 - In a bowl sieve both the flour and add salt in it mix them.

STEP 2 - Then add warm water as required and knead a dough. Add water gradually as needed.

Make a thick dough.

STEP 3 - Cover it and keep it aside for 15 minutes.

STEP 4 - After 15 minutes, knead the dough again to get smooth texture. Divide it into 3 equal portions.

STEP 5 - Take a medium size portion of the dough and make a round flat ball.

STEP 6 - Dust some dry flour on a rolling board and roll out the dough like thin roti.

STEP 7 - Cut the roti into diamond shapes or as your choice shape with knife or cutter. Cutter picture is shared at the end of the recipe.

STEP 8 - Heat oil on medium heat in a wide kadai.

STEP 9 - Now put the small batch of namak paray/ khare shakarpali into hot oil.

STEP 10 - Fry them until they turn slight yellow/ golden colour over medium low heat.

STEP 11 - Remove them from oil and place them on an absorbent paper.

Let it cool and serve.

Serve them with tea or leave it just like that. You can store them in a clean air tight container for further use. But let them cool completely and then store.