Shakarparas are crispy fried Indian cookies. My Indian American family makes these traditional treats every year for the holidays. I wanted to put my own twist on them, so I adapted the original recipe by adding pumpkin and fall spices.
PREP: 30 MIN. + STANDING
COOK: 5 MIN./BATCH
MAKES: 7 ½ DOZEN
- 2 cups all-purpose flour
- ¾ cup sugar
- ½ cup semolina flour
- 1 Tbsp. pumpkin pie spice
- 1 tsp. ground cloves
- ¼ tsp. baking powder
- ½ cup canned pumpkin
- 1 large egg, room temperature
- 1 Tbsp. butter, melted
1. In a large bowl, whisk the first 6 ingredients. In another bowl, beat the pumpkin, egg and butter until blended. Stir into the dry ingredients to form a soft dough.
2. Turn dough onto a floured surface; knead until smooth, about 12 times. Cover and let rest 15 minutes. Divide the dough into 4 portions. Roll each portion to ⅛-in. thickness. Cut into ½-in. diamonds.
3. Preheat air fryer to 375°. In batches, arrange diamonds in a single layer on greased tray in air-fryer basket. Cook until edges are golden brown, 3-4 minutes. Remove to a wire rack to cool.
1 cookie: 23 cal., 0 fat (0 sat. fat), 2mg chol., 3mg sod., 5g carb. (2g sugars, 0 fiber), 1g pro.
