Shakkarpare

In a large mixing bowl, combine wheat flour, icing sugar, a pinch of salt, and cooking oil. Mix thoroughly until the oil is evenly incorporated and the mixture resembles coarse crumbs.

Gradually add water, a little at a time, and knead the mixture into a firm, stiff dough. The dough should not be soft or sticky; it must hold its shape when cut.

Cover the dough with a clean cloth or plastic wrap and let it rest at room temperature. This allows the gluten to relax and makes the dough easier to roll out.

Divide the dough into equal portions and roll each portion out on a lightly floured surface into a flat sheet approximately 3–4 mm thick.

Using a sharp knife or pastry cutter, cut the rolled dough into small diamond or square shapes of roughly equal size. Gather any scraps, re-roll, and cut again until all the dough is used.

Heat oil for deep frying in a kadai or deep pan over medium-low heat until it reaches approximately 160–170°C (320–340°F). Test the temperature by dropping in a small piece of dough; it should rise slowly to the surface.

Carefully slide a batch of the cut pieces into the hot oil and fry them slowly on medium-low heat, turning occasionally, until they turn evenly golden and crisp. Frying on low heat is essential to ensure the shakkarpare cook through without burning.

Remove the fried shakkarpare with a slotted spoon and drain them on a plate lined with absorbent paper. Allow them to cool completely before storing in an airtight container, where they will keep for up to two weeks.