Shakkarpara is a popular snack made in the western states of India such as Gujarat and Maharashtra. It is usually made on Diwali along with Methi Mathri, Aloo Bhujia and Chivda Namkeen. The shakkarpara is mostly deep-fried but I make its healthier version: Baked Beetroot Shakkarpara. Crafted using whole wheat flour, beetroot pulp, sesame seeds, ghee, and sugar, Baked Beetroot Shakkarpara are not at all oily! Also, Baked Beetroot Shakkarpara has a pleasant crunch and a scrumptious flavour of beetroot. Plus, did I mention that its fresh pinkish colour derived from beetroot makes kids so curious that they easily end up munching Baked Beetroot Shakkarpara? Though you can make Baked Beetroot Shakkarpara on Diwali, I suggest why wait till then? Just bookmark its recipe and prepare this easy snack whenever you want:
Baked Beetroot Shakkarpara
- Beetroot pulp – ¼ cup
- Wholewheat flour – ¾ cup
- Sugar – ¼ cup
- Sesame seeds – 1 tbsp
- Salt – a pinch
- Ghee – 2 tbsp
- Water – 2-3 tbsp (as required)
- After peeling the beetroots, cook them in water until tender.
- Then grate and grind to form a paste with the water.
- Now mix together the whole wheat flour, beet pulp, sugar, salt, ghee, sesame seeds with water as required to form a soft dough.
- Now pre heat the oven to 160 degree centigrade.
- Take a ball of dough and roll it to form a thin roti.
- Prick holes on it evenly using a fork.
- Now cut diamond shapes or any shapes of your choice.
- Place them on a baking tray and bake for 15 - 20 minutes, flipping them all once after 8 minutes.
- Allow to cool and enjoy these crispy, delicious and healthy bake, totally guilt-free..!!
This recipe is a part of WATeaTimeSnacks recipe contest in collaboration with Typhoo Tea.