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Masala shakarpara

Recipe card for masala shakarpara

Nehas Cook Book
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Snacks
Cuisine Indian
Servings 1 box


  • 2 cup wheat flour
  • 2 tbsp fine rava
  • 1 tsp jeera
  • ½ tsp ajwain
  • 1 tbsp white sesame seeds
  • 1 tsp crushed kasuri methi
  • 3 tbsp oil
  • Salt to taste
  • ¾ cup slightly hot water or as required
  • Oil for deep frying

For masala

  • Kashmiri red chilli powder
  • Chaat masala
  • Black pepper powder
  • Powder sugar


  • In a large mixing bowl add wheat flour, rava, jeera, ajwain, white sesame seeds, crushed kasuri methi, and salt. Mix well.
  • Make a well in center, add hot oil to it. mix well oil with flour.
  • crumble and mix until the flour turns moist and holds shape when pressed with the fist.
  • now add ¾ slightly hot cup water and knead the dough.
  • knead to a smooth and tight dough adding water as required.
  • Cover and rest the dough for 15-20 minutes.
  • knead the dough again making sure it's tight and smooth.
  • divide the dough into 3 parts and roll it slightly thin. Do not roll it thick.
  • now cut into diamond shapes with a sharp knife or using a pizza cutter.
  • Heat oil, keep the flame on high, and add shakarpara.
  • When they are slightly puffed up, keep the flame on medium-low and stir constantly till it becomes crispy and golden brown from both sides.
  • drain off the masala shakarpara in the bowl.
  • when they are slightly hot, sprinkle red chili powder, chaat masala, black salt, and powder sugar. mix well.
  • Fry all shakarpara in the same way and coat them with masala.
  • finally, enjoy masala shankarpara with tea or store in an airtight container for a month.


  • To make crispy shakarpara, add hot oil into flour
  • knead the stiff and smooth dough of shakarpara.
  • roll oval and thin roti for shakarpara, do not roll it thick.
  • add masala while shakarpara is slightly hot.