Why it works: Flour and wheat are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 4,373 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓
Shakkarpare
Ingredients
Directions
Prepare the dough
Mix the all-purpose and whole wheat flour with salt and a tablespoon of oil in a large bowl.
Use water to knead into a smooth dough.
Flatten the dough to about 1/2 an inch thickness with a rolling pin.
Cut into small diamond shapes.
Fry and finish
Heat oil in a pan.
Deep fry the diamond-shaped dough pieces.
Place on a paper towel to absorb excess oil and coat with icing sugar.
Store in an airtight jar.
Enjoy with tea or coffee or as a snack.
Nutrition, whole recipe (rough)
What these numbers assume: 4 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
-
Flour + wheattop 12% of all pairsSmell alikemoderateCooked together4,373 recipes
Shared aroma: isobutyraldehyde (malty, green).
-
Flour + sugartop 15% of all pairsSmell alikemoderateCooked together92,116 recipes
Shared aroma: phenylacetaldehyde (hawthorne, honey).
-
Wheat + sugartop 27% of all pairsSmell alikelowCooked together2,071 recipes
Shared aroma: beta-damascenone (apple, rose).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- All-purpose flour
- Provides the main structure so the dough holds its diamond shape when fried.
- Whole wheat flour
- Adds a nutty flavour and a slightly coarser, firmer texture to the dough.
- Cooking oil
- Adds fat to the dough, tenderising it and giving a crisp, short bite.
- Icing sugar
- Coats the fried pieces, adding sweetness and a fine sugary finish.
The step that matters
Deep fry the diamond-shaped dough pieces. The oil must be hot enough to seal and crisp the dough quickly; if it is too cool, the pieces absorb excess oil and turn greasy and heavy.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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