A simple and easy savory snack recipe made with wheat flour and regular spices. there are many ways of making shakarpara or shankarpali but in this recipe post, I share masala or savory versions made with wheat flour instead of plain flour. It is an all-time favorite chatpata, a crunchy snack that is loved by all age groups. It also has a very long shelf life and can store in an airtight container for months.
I share a perfect ingredient ratio and a few no-fail tips to help you to make perfect namkeen or masala shakarpara on the first attempt.
The key to making crispy masala shakarpara at home are:
- Hot Oil should be perfectly incorporated into flour, so flour should have a crumbly texture and hold shape between hands
- Roll the shakarpara roti should be slightly thinner than a normal paratha. This would help in attaining a crisp brittle texture.
- you can shape these biscuits to any desired shape and there isn’t any hard and fast rule for it. as a matter of fact, having square-shaped biscuits is a much easier and quicker option.
- At the time of frying add shakarpara into hot oil, when it is slightly puffed up then lower the flame to medium and fry it till becomes crispy and golden brown on both the sides
- Once deep-fried, immediately sprinkle masala and mix well in it, so masala easily sticks with it.
- Store masala shakarpara in an airtight container for longer shelf life.
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Masala shakarpara | Namkeen shakarpara | spicy shakarpali | tikhat shakarpali
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
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