Masala Shakarpara is a quick and easy savory snack made with rava (semolina) and a special chatpata masala blend. While traditional Shakarpara is usually prepared with maida (all-purpose flour), this recipe uses rava, which gives the snack an extra crispy and khasta texture.
This crunchy and flavorful namkeen is an all-time favorite tea-time snack loved by both kids and adults. It also has an excellent shelf life and can be stored in an airtight container for several months.
In this recipe, I have shared the perfect ingredient ratio along with useful tips and tricks to help you make crispy, crunchy, and perfectly seasoned Masala Shakarpara on your very first attempt.
The key to making crispy masala shakarpara at home are:
- Firstly, I made this Shakarpara with rava (semolina), which gives it a crispy and crunchy texture. Grind the rava before using so that it blends easily with the flour and creates a smooth dough. Also, make sure the oil is thoroughly incorporated into the flour. The mixture should have a crumbly texture and hold its shape when pressed between your palms.
- Roll the Shakarpara dough slightly thinner than a regular paratha. This helps achieve a crispy and khasta texture after frying. You can cut the dough into any shape you like, such as diamonds, squares, strips, or triangles. Triangle-shaped Shakarpara is especially easy and quick to make.
- For frying, add the Shakarpara to hot oil. Once they puff up slightly, reduce the flame to medium and fry until they become crispy and golden brown from both sides. Frying on medium heat ensures even cooking and a perfectly crunchy texture.
- I use a special masala blend for this recipe. Along with regular spices, I add Jaljeera Masala, which gives the Shakarpara a delicious tangy and chatpata flavor. You can also use chaat masala or Maggi Masala as a substitute.
- Finally, allow the Masala Shakarpara to cool completely before storing. Keep them in an airtight container to maintain their crispness and extend their shelf life.
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Masala shakarpara recipe | khari shakarpali | namkeen shakarpara
Ingredients
For shakarpara dough
- 2 cup rava
- Salt to taste
- 2 tbsp oil
- ¾ cup slightly hot water or as required
- Oil for frying
For chatpata masala
- 1 tbsp kashmiri red chilli powder
- 1 tsp black salt
- ½ tsp salt
- ½ tsp black pepper powder
- 1 tbsp jaljeera masala
Instructions
- In a mixer jar, add 2 cups of rava and grind it into a fine powder.
- Transfer the ground rava to a mixing bowl. Add salt and 2 tbsp oil, and mix well until the flour holds its shape when pressed between your palms.
- Add ¾ cup of slightly hot water and knead into a medium-soft dough for the shakarpara.
- Cover the dough and let it rest for 10 minutes.
- In a separate mixing bowl, combine 1 tbsp Kashmiri red chilli powder, 1 tsp black salt, ½ tsp salt, ½ tsp black pepper powder, and 1 tbsp jaljeera masala. Mix well. The masala coating is ready; keep it aside.
- Once the dough has rested, divide it into equal portions.
- Take one portion of the dough and roll it into a medium-thick roti. Do not roll it too thick.
- Cut the roti into strips, then cut the strips into triangle-shaped shakarpara pieces.
- Heat oil and fry the shakarpara on a medium flame until crisp and golden.
- Add the fried shakarpara to the prepared masala and toss well to coat evenly.
- Store the masala shakarpara in an airtight container. It stays fresh for up to 1 month.
Notes
- Grind the rava in a mixer jar so that it blends easily into the dough.
- Add oil to the flour to make the shakarpara crispy and flaky (khasta).
- Use slightly hot water while kneading the shakarpara dough.
- Knead a medium-soft dough for the shakarpara.
- Let the dough rest for 15 minutes.
- Jaljeera masala gives the shakarpara a tangy and chatpata flavor.
- You can use chaat masala or Maggi Masala instead.
- Initially, keep the flame high and add the shakarpara to hot oil so that it puffs up.
- Then reduce the flame to medium and fry until the shakarpara becomes crispy.
- Gently coat the shakarpara with the masala.