There is no substitute for pure and delicious homemade breakfast. Generally, Galya Shakkarpara is made in every Gujarati household on festive occasions, but if you want to try something new and spicy, then ‘Masala Shakkarpara’ is the best option. This is an excellent dish to have for breakfast with tea or to take along while travelling.
To make the dough: 1 cup of flour and 1 cup of wheat flour, 2 spoons of rava (to make kurkura), 3-4 spoons of warm bitter gourd oil, salt, turmeric, chilli (as per taste), 1 spoon of watered ajmo and 1 spoon of watered cumin and 1 spoon of white sesame.
To prepare spicy spices: Red chilli, Mango powder, Chaat masala (1 teaspoon each), Sanchal and chilli powder (half teaspoon), Powdered sugar (1 teaspoon)
First of all, mix wheat flour, flour, rawo and all the dry spices (ajmo, cumin, sesame seeds, turmeric, chilli) in a big vessel. Now add heated bitter gourd and Tirupati Kapasia oil to it and mix well. Add water as required and make a stiff dough, cover and let it set for 15-20 minutes. Mix red chilli, mango powder, chaat masala, sanchal, chilli powder and sugar in a small vessel and keep it ready. These spices are to be sprinkled on sugar powder immediately after frying it. Make big lumps from the dough and roll out medium sized rotis. Then, using a paddle cutter, cut your favorite diamonds into square shapes.
Heat Tirupati Kapasia oil in a pan. When the oil is medium hot, fry the sugar para on low to medium flame. By frying on low flame, the sugar para will not remain raw from inside and will become completely flaky and crispy. When the sugar powder turns golden brown, take it out from the oil. Prepare the hot spices on it only when it is hot and stir well. Since it is hot, the spices will stick to the sugar para. After it cools down, it can be stored in an air-tight container and enjoyed for a long time.
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