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Khara shakarpara recipe | khari shankarpali | masala shakarpara

Author Nehas Cook Book
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Dry namkeen, Snack
Cuisine Indian
Servings 1 box

Ingredients
 

  • 1 cup maida
  • ½ cup wheat flour
  • ½ cup rava - fine variety
  • 1 tsp cumin seeds
  • ½ tsp ajwain
  • Salt to taste
  • ½ tsp black salt
  • ½ cup slightly hot water or as required
  • Oil for frying

For ghee and flour mixture.

  • 1 tbsp maida
  • 1 tbsp Melted ghee

For masala

  • 1 tsp kashmiri red chilli
  • 1 tsp black salt
  • ½ tsp salt
  • ½ tsp black pepper powder
  • 1 tbsp jaljeera masala

Instructions

  • In a mixing bowl, add 2 cups maida, ½ cup wheat flour, and ½ cup fine rava. Mix well.
  • In a mortar and pestle, add 1 tsp cumin seeds and ½ tsp ajwain. Coarsely crush them.
  • Add the crushed masala to the flour mixture, along with salt and ½ tsp black salt. Mix well.
  • In a pan, heat 4 tbsp oil until hot. Pour the hot oil into the flour mixture. Mix well and rub the flour between your palms to incorporate the oil evenly.
  • Gradually add ½ cup slightly hot water and knead into a medium-soft dough. Add 1 tsp oil and knead for 2–3 minutes until smooth. Cover and rest the dough for 10 minutes.
  • Once the dough is set, divide it into 4 equal parts. Take one portion and roll it into a large, thin roti.
  • Roll all 4 rotis of equal size.
  • In a small bowl, mix 1 tbsp ghee and 1 tbsp maida to make a sata (paste). Set aside.
  • Take one roti and spread a thin layer of sata over it. Place the second roti on top and again spread a thin layer of sata. Repeat the same with the third roti, then place the fourth roti on top.
  • Gently roll the stacked rotis with a rolling pin to slightly flatten and enlarge them. Using a round cutter, cut the dough into kaju-shaped pieces (refer to video).
  • Heat oil on high flame. Add the shakarpara pieces, and after 1 minute, reduce the flame to medium. Fry on medium-low heat until they turn crisp and golden brown from both sides. Repeat the same process for the remaining pieces.
  • Once cooled completely, store the shakarpara in an airtight container. They will stay fresh for up to 15 days.

Notes

  • Rava adds crispiness to shakarpara.
  • The proportion of wheat flour and rava should be half that of maida.
  • Oil gives shakarpara a flaky and layered texture.
  • 2 tablespoons of oil are perfect for 1 cup of flour.
  • Heat the oil and add it to the dough mixture.
  • Knead a medium-soft and smooth dough for shakarpara.
  • Roll the dough into thin rotis; avoid rolling them too thick.
  • Making sata with ghee and maida helps create good layers in shakarpara.
  • Prepare the sata (a mixture of ghee and flour) to a liquid consistency and apply a thin, even layer over the rolled roti.
  • Add the shakarpara to hot oil at a high temperature — never to cold oil.
  • Fry the shakarpara over medium-low heat until golden and crisp.