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.