You can also check out my other Snack Recipes like Namakpara Recipe and Namkeen Masala Kaju Recipe.
Instructions for how to make Gur Paare:
- In a mixing bowl, add maida, a pinch of salt and ghee.
- Mix all the ingredients well. Make sure the flour binds together as shown in the photo.
- Gradually put lukewarm water in it and knead a dough that is neither much tight nor too loose.
- Cover it and set it aside for at-least 10 mins.
- Just cut it from center and you will see the air pockets inside it.
- Join both the pieces again and then gently press it with your hands.
- After that, roll it flat with half inch of thickness.
- Cut from all the sides to make a square sheet.
- Cut them into long vertical strips.
- Repeat for rest of the dough portion & set them in a plate separately.
- Heat sufficient oil in a wok and put gur pare one by one in the oil at low to medium flame. It gradually comes above the oil.
- Stir occasionally. No need to stir much.
- Fry them till they turn golden in colour and crispy.
- Take out them on a kitchen paper/napkin to absorb excess oil.
- Add jaggery to a hot pan.
- Then add water to it and stir it continuously on medium flame till gur melts .
- Then add orange food colour to it and mix it well. This step is totally optional.
- After a boil, add fennel seeds and cardamom powder in it.
- Now, Check the thickness of chashni to 2-3 string.
- Add the prepared pare to it and mix them well. Make sure it will coat all the pare well.
- Transfer them to a greased plate quickly. Let them air dry and then separate them.
- Gur Pare are ready to serve. Enjoy them immediately and store the remaining in an air-tight container.
1. Ingredients Preview.
2. In a mixing bowl, add maida and a pinch of salt.
3. Then add Ghee to it and mix them well.
4. Mix all the ingredients well. Make sure the flour binds together as shown in the photo.
5. Gradually put lukewarm water in it and knead a dough that is neither much tight nor too loose. No need to knead it a lot.
6. Cover it and set it aside for at-least 10 mins.
7. After 10 mins, no need to knead it again. Just cut it from center and you will see the air pockets inside it.
8. Join both the pieces again and then gently press it with your hands.
9. After that, roll it flat with half inch of thickness.
10. Cut from all the sides to make a square sheet.
11. Cut them into long vertical strips.
12. Repeat for rest of the dough portion & set them in a plate separately.
13. Heat sufficient oil in a wok and put gur pare one by one in the oil at low to medium flame. It gradually comes above the oil.
14. Stir occasionally. No need to stir much.
15. Fry them till they turn golden in colour and crispy.
16. Take out them on a kitchen paper/napkin to absorb excess oil. Fry rest of pare in the same manner.
17. Add jaggery to a hot pan.
18. Then add water to it and stir it continuously on medium flame till gur melts .
19. Then add orange food colour to it and mix it well. This step is totally optional.
20. After a boil, add fennel seeds and cardamom powder in it.
21. Now, Check the thickness of chashni to 2-3 string.
22. Add the prepared pare to it and mix them well. Make sure it will coat all the pare well. Mix them gently otherwise, it may break.
23. Transfer them to a greased plate quickly. Let them air dry and then separate them.
25. Gur Pare are ready to serve. Enjoy them immediately and store the remaining in an air-tight container.
Tips:
- Firstly, add an accurate moyan, that will make them crispy(Khasta).
- Use Lukewarm water to knead a dough.
- Knead a dough that is neither much tight nor too loose.
- While frying, don't stir much. Otherwise, it may break Pare.
- Fry pare on low-medium flame so that it will cook properly from inside. It will take at-least 20 mins to fry 1 batch.
- Orange food colour is totally optional. I have added just to give it the colour of the market.
- Don't prepare 1 string chashni. Make sure to prepare 2-3 string chashni.
AuthorNidhi kakkarIngredients
Directions
1. Ingredients Preview.
2. In a mixing bowl, add maida and a pinch of salt.
3. Then add Ghee to it and mix them well.
4. Mix all the ingredients well. Make sure the flour binds together as shown in the photo.
5. Gradually put lukewarm water in it and knead a dough that is neither much tight nor too loose. No need to knead it a lot.
6. Cover it and set it aside for at-least 10 mins.
7. After 10 mins, no need to knead it again. Just cut it from center and you will see the air pockets inside it.
8. Join both the pieces again and then gently press it with your hands.
9. After that, roll it flat with half inch of thickness.
10. Cut from all the sides to make a square sheet.
11. Cut them into long vertical strips.
12. Repeat for rest of the dough portion & set them in a plate separately.
13. Heat sufficient oil in a wok and put gur pare one by one in the oil at low to medium flame. It gradually comes above the oil.
14. Stir occasionally. No need to stir much.
15. Fry them till they turn golden in colour and crispy.
16. Take out them on a kitchen paper/napkin to absorb excess oil. Fry rest of pare in the same manner.
17. Add jaggery to a hot pan.
18. Then add water to it and stir it continuously on medium flame till gur melts .
19. Then add orange food colour to it and mix it well. This step is totally optional.
20. After a boil, add fennel seeds and cardamom powder in it.
21. Now, Check the thickness of chashni to 2-3 string.
22. Add the prepared pare to it and mix them well. Make sure it will coat all the pare well. Mix them gently otherwise, it may break.
23. Transfer them to a greased plate quickly. Let them air dry and then separate them.
25. Gur Pare are ready to serve. Enjoy them immediately and store the remaining in an air-tight container.
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