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Masala shakarpara recipe | khari shakarpali | namkeen 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
 

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.