Baked Shakarpara / Shankarpali Recipe

 

PREP TIME

25 mins

COOK TIME

15 mins

TOTAL TIME

40 mins

Serves: 3 cups of tiny sweet bites

Ingredients

• 1 cup / 125 grams Wheat flour / atta
• 1 tablespoon / 9 grams Cornstarch / white corn flour
• 2 tablespoons / 20 grams rawa / semolina flour
• 5 tablespoons melted ghee OR oil
• ½ cup / 70 grams jaggery / gur
• ½ teaspoon baking powder
• 3-4 tablespoons water to bind the dough
• ¼ teaspoon salt

Instructions

1.  In a microwave safe bowl add jaggery, water and microwave for 30 seconds.
2.  Remove and stir for the sugar to melt completely. Alternately you may add hot water to the sugar to melt.
3. Once the mixture has cooled down or a bit lukewarm add in the wheat flour (atta), Semolina flour (rawa), cornstarch and salt.
4.  Mix well to form a stiff dough.
5. Wrap the dough and let it rest in the fridge for 15-20 minutes. (it's an important step for flaky shakarpara)
6. Take out the dough from the fridge and divide into 3-4 parts.
7. Roll the dough to desired thickness. The final outcome highly depends on the way you have rolled the dough.
8. Roll it thin and you have very crunchy biscuits. Roll it thick and you have tender biscuits.
9. Pre heat oven to 375 deg F. Line a baking tray with the diamond cut biscuits. Do not overlap them. You can bake them in batches too.

Baked Nippattu Recipe

PREP TIME

30 mins

COOK TIME

30 mins

TOTAL TIME

60 mins

Serves: 32 nipattus

Ingredients

• 2 cups All Purpose Flour (Maida)
• 1/4 cup Lukewarm Water
• 1/3 cup Oil
• 4 tablespoons melted butter
• 1 teaspoon Baking soda
• 1 tablespoon Milk Powder, optional
• 4 teaspoons Sesame seeds (Til seeds), white
• 1 Onion, finely chopped
• 3 to 4 Green Chillies, finely chopped
• 1 teaspoon Black pepper powder, optional
• Few Coriander (Dhania) Leaves, chopped
• Few Curry leaves
• 4 tablespoon peanuts, coarsely crushed not powdered
• 2 teaspoons Sugar, optional
• Salt, to taste

How to make Bakery Style Baked Nippattu Recipe

1.    To begin making the Bakery Style Baked Nippattu recipe, take maida, oil and butter in a mixing bowl.  Mix nicely with the tips of your fingers till the mixture looks like breadcrumbs. Add more oil if required to get the breadcrumb like texture. 

2.    To the flour add milk powder, baking soda, salt, sugar, pepper powder, sesame seeds, onion, green chillies, coriander leaves and curry leaves. Mix the ingredients nicely with your hand. Add warm water slowly, little by little and make a tight firm dough.

3.    Knead the dough well, cover and keep aside for 10 to 15 minutes. Meanwhile preheat the oven at 360 deg F for 10 minutes.

4.    Once the resting time for dough is over, divide the dough into lemon sized balls. Take 1 ball, place it in between 2 thick greased plastic sheets and roll gently to form a 3 to 4 inch diameter thin disc.

5.    Gently place the nippattu on a greased baking tray. Poke the nippattu with a fork randomly to avoid fluffing up.

6.    Continue with the remaining dough in a similar way. Bake the nippattu for about 15 to 20 minutes at 170 degree Celsius. Midway flip once after 10 minutes.

7.    Once the nippattu have turned golden brown in colour and cooked through remove the Nippattu from the oven and place them on a cooling rack to cool.

8.    Your Bakery Style Baked Nippattu is ready to serve. Store Bakery Style Baked Nippattu in an airtight container.

9.    Serve Bakery Style Baked Nippattu along with hot Chai for your tea time break.    

Whole wheat garlic naan

PREP TIME

15 mins

COOK TIME

30 mins

TOTAL TIME

45 mins

Ingredients

Naan:

• 1.5 cup whole wheat flour or all purpose flour
• 1/2 cup curd
• 1 tsp salt
• 1 tsp powdered sugar
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• toppings: minced garlic, cilantro or fresh herbs, nigella seeds, black sesame seeds, butter etc

Vegan version:

• 2 cup whole wheat flour or all purpose flour
• 2 Tbsp oil
• 1/2 cup water
• 1/2 tsp instant yeast
• 3 Tbsp water for yeast mixture
• 1 tsp sugar
• 1 tsp salt
• toppings: minced garlic, cilantro or fresh herbs, nigella seeds, black sesame seeds, butter etc

Naan ready to be cooked

Instructions

Regular Naan:

1. Mix all the ingredients except toppings. Mix well to combine and cover with a towel. Let the dough sit for 25 - 30 mins in a warm place.
2. Drizzle a few drops of oil on the dough and spread. Use a tbsp of flour if needed to bring it together into a smooth ball. Divide the dough into equal portions. Shape into smooth balls. Place the balls on parchment, cover with a towel and let sit for 10-15 mins. Meanwhile prep the skillet, toppings etc.

Vegan Naan:

1. First mix yeast, water, sugar and keep aside
2. In a bowl, mix flour, garlic and oil
3. Add the above yeast mixture with 1/2 cup water and knead into a smooth dough
4. Cover with a towel and set it aside for 45min to an hour until doubled.

Common steps for both versions:

1. Use some flour to shape the balls into naans using a rolling pin or just pressing with your hand(lightly so that all the air from the rising dough isnt squeezed out). Spritz water on top and press in any toppings like garlic, cilantro, nigella seeds or other seeds. 
2. Heat a cast iron or heavy bottom skillet over medium high heat. 
3. Flip the naan over and add a generous amount of water. Make sure its a lot of water, this will help the naan to stick to the skillet when we flip over on the burner.
4. When the skillet is hot, transfer the naan to the skillet, sticking the wet side to the skillet. Press a little.
5. Cook for few min on one side and flip the skillet over the burner and cook for few min.
6. Apply garlic-butter mix on the hot naan for additional garlic flavor. Skip this step for vegan version
7. Enjoy with any Indian curries.