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Khara Shakarpara (Masala Shakarpara) is a delicious and easy-to-make Indian savoury snack prepared with wheat flour, regular spices, and a few basic ingredients. These bite-sized diamond-shaped snacks are flaky, crunchy, and packed with a spicy, masaledar flavour. They are perfect to enjoy with a cup of tea or serve as a festive snack during Diwali and other special occasions.
The best part about this recipe is that khara shakarpara has a good shelf life and can be stored in an airtight container for up to a month when prepared and stored properly. You can also make a big batch in advance and enjoy this crispy namkeen whenever you crave something spicy and crunchy.
In this recipe, I am sharing the perfect ingredient proportions, step-by-step preparation method, and a few foolproof tips to help you make perfectly flaky, crispy, and flavourful namkeen or khara shakarpara on your very first attempt. So, do try this easy homemade masala shakarpara recipe!
Tips to Make Perfect Layered Shakarpara
- Flour Combination: I use wheat flour along with rava (semolina) for a crispy texture. You can also use maida instead of wheat flour.
- Dough Texture: Prepare a tight and smooth dough, firmer than regular chapati dough. Properly incorporate the hot oil (moyan) into the flour until it becomes crumbly and holds its shape when pressed. Add water gradually and roll the dough thin for crispy shakarpara.
- Making Layers and Shaping: Apply a thin layer of ghee–flour paste over the rolled dough to create flaky layers. I use cornflour, but you can also use maida or rice flour. Keep the paste smooth and flowing, not too thick. Fold the dough as shown in the video to create layers. You can cut the shakarpara into any shape you prefer.
- Frying Tips: Add the shakarpara to well-heated oil on high flame initially so the layers set properly. Once they are set, reduce the flame to medium and fry until golden brown and crispy on both sides.
- Masala Coating & Storage: Sprinkle the masala mix over the hot shakarpara and toss well to coat evenly. Let them cool completely before storing in an airtight container to maintain their crispiness and freshness for longer.
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Recipe video
Khara shakarpara recipe | khari shakarpali | atta shakarpara
KharaShakarpara (Masala Shakarpara) is a delicious and easy-to-make Indian savoury snack prepared with wheat flour,regular spices, and a few basic ingredients.
Ingredients
- 2 cup wheat flour
- ½ cup rava
- 3 tbsp kasuri methi
- 1 tsp cumin seeds
- 1 tsp red chilli flakes
- 1 tbsp white sesame seeds
- ½ tsp ajwain
- Pinch of hing
- ½ tsp black pepper powder
- ¾ cup slightly hot water or as required
- Oil for frying
For ghee and flour mixture
- 3 tbsp melted ghee
- 3 tbsp cornflour
For spiece mix
- 1 tbsp red chilli powder
- 1 tbsp chaat masala
- 1 tsp black salt
Instructions
- In a mixing bowl, add 3 tbsp kasuri methi, 1 tsp cumin seeds, 1 tsp red chilli flakes, 1 tbsp white sesame seeds, ½ tsp ajwain, a pinch of hing, and ½ tsp black pepper powder. Mix well.
- Add 2 cups wheat flour, ½ cup rava, and salt to taste. Heat 3 tbsp oil and pour it over the flour mixture. Mix well until the mixture becomes crumbly and holds its shape when pressed between your fingers.
- Gradually add ¾ cup slightly hot water and knead into a tight, smooth dough.
- Add 1 tsp oil and knead the dough for another 2 minutes until smooth. Cover and let it rest for 15 minutes.
- In a separate bowl, mix 3 tbsp cornflour and 3 tbsp melted ghee until you get a smooth, free-flowing mixture. Keep it aside.
- Divide the dough into equal-sized portions.
- Roll each portion into a thin roti using a rolling pin. Spread a thin layer of the cornflour and ghee mixture over the roti. Fold the sides inward to form a square (refer to the video).
- Roll the folded square dough into a medium-thick sheet and cut it into small squares. Repeat the same process with the remaining dough (refer to the video).
- In a small bowl, combine 1 tbsp red chilli powder, 1 tbsp chaat masala, and 1 tsp black salt. Mix well and keep the masala mix aside.
- Heat oil in a pan over medium heat.
- Fry the shakarpara over medium-low heat until golden and crispy on both sides. Remove them from the oil and sprinkle the prepared masala mix over the hot shakarpara. Toss well to coat evenly.
- Allow the shakarpara to cool completely, then store them in an airtight container. They will stay fresh and crispy for up to 1 month.
Notes
- Use kasuri methi (dried fenugreek leaves) in the dough. Do not use fresh fenugreek leaves.
- Rava (semolina) adds crispiness to shakarpara.
- Adding oil to the dough gives shakarpara a flaky and layered texture.
- Heat the oil and add it to the dough mixture.
- Knead a tight and smooth dough for shakarpara.
- Roll the dough into thin rotis. Avoid rolling them too thick.
- Making sata with ghee and cornflour helps create beautiful, flaky layers in shakarpara.
- You can use maida (all-purpose flour) or rice flour instead of cornflour.
- Prepare the sata (a mixture of ghee and flour) to a smooth, pourable consistency. Apply a thin and even layer over the rolled roti.
- Add the shakarpara to properly heated oil. Never add them to cold oil.
- Once the oil is heated, fry the shakarpara over medium-low heat until they turn golden brown and crispy.
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