Easy Shakarpara Recipe

Shakarpara, also known as Shankarpali, is a crispy, mildly sweetened snack made with 4 simple ingredients you will have at home. These bite-sized fried Indian cookies come together quickly, and are popularly made during festivals such as Diwali and Holi.

Growing up, I was a huge fan of them. And it’s the same now. They’re delicious and hard to stop eating when served with a cup of chai.

My mom used to make these Shakarpara, also called Shankarpali, all the time, along with namak para, the savory version. And guess what? I could get her recipe from a notebook that was written about 30 years ago.

This easy Shakarpara is famous not only during holidays like Diwali, Ganesh Chaturthi, and Holi but all year long. They are a perfect little snack.

I made them last year for Diwali, and they were a hit with my family and friends. Finally, after a year, I’m finally getting to share the recipe.

Trust me, the recipe is spot on! I’m sure you’ll be smitten by the subtle sweetness and extremely crunchy texture of this shakarpara. I love to add this shakarpara to my Indian snacks and sweets charcuterie board.

Watch How to Make Shakarpara

What is Shakarpara?

Shankarpara is a delicious fried sweet biscuit made in Indian homes for holidays such as Holi and Diwali. They are the amazing Indian teatime snacks popular in Maharashtra, Gujarat, and Karnataka. In western India, in Maharashtra, it is called Shankarpali.

Typically, shakarpara are made using all-purpose flour, but they can also be made healthier by using whole wheat flour. Also, typically fried, some people like to bake them.

Another variation involves dipping the fried Shakarpare in sugar or jaggery syrup (called Gur-para). They are sweeter and more popular in North India. There is also a savory variation to these cookies called namak-para.

My personal favorite is the recipe I am sharing here without the syrup. I’m going to share the original deep-fried recipe with you. However, they can also be baked. Let me warn you: You cannot stop eating them!

Why you’ll love this recipe

• It’s an excellent teatime snack. 
• Made with basic ingredients and is easy to make at home.
• It’s a fantastic snack for kids’ lunch boxes or after-school snacks, and it’s also great for on-the-go snacking while driving them about.

Ingredients

• All-purpose flour (Maida): For this authentic recipe, use maida or all-purpose flour. To make it healthier, you can also make this recipe with whole wheat flour.
• Sugar: One of the main ingredients for this sweet shankarpali recipe. You can use the same amount of jaggery too.
• Salt: Just add a little to balance the flavors.
• Oil: We add oil when kneading the dough. This helps to make the shakarpara “khasta”, which kind of means the layered crispy texture you get in some cookies. We also use oil for frying. I used canola oil.
• Water: Before adding the sugar to the dough, make sure it is completely melted in water.

How to Make?

There are 3 main steps in this recipe:

1. Make the dough

• Mix sugar in warm water for a few minutes or until the sugar dissolves.

• Add the maida (all-purpose flour), oil, and salt to a large bowl. Mix using one hand such that the oil gets completely mixed in the dough. Keep mixing for 1-2 minutes. Check that the dough holds its shape when taken in hand. This step is important as it helps to give the shakarpara its crispy layers texture – “khasta”.

• Now add the sugar water to flour and mix to make a stiff dough. Add minimum additional water to make the dough. I just needed 2 tablespoons water more to make the dough.

The dough should be stiff yet smooth (similar to puri dough).

Cover the dough with a damp cloth and let it rest for 15 minutes.

2. Roll/Cut the dough

• Now divide the dough into 3 parts and make balls.
• Roll out the dough thick, like a paratha.
• Cut into diamond or square shapes. You can use a roller such as shown in the pic below to make it easier to cut the shakarpara. Or you can use a large knife or pizza cutter to cut them too.

Linking here to a similar cutter I found on Amazon. This one helps with one cut at a time.

• Separate each square and keep it aside on a plate. It is okay to keep the squares on top of each other. They will easily separate when frying.

3. Fry the Shakarpara

• In a kadai/wok, heat the oil on a medium-high flame. Then, reduce the flame to medium.
• Dip the cut dough pieces in the hot oil. Fry while stirring frequently till the shake plate turns golden brown (about 4-6 minutes). You will need to make and fry them in multiple batches.

• Take them out and lay them on a kitchen towel. When completely cool, serve. Or let them cool thoroughly before storing them in an airtight container.

Shankarpali is ready to enjoy. They are perfect little treats to enjoy with a cup of chai.

Tips to make Perfect Shakarpara

Cutting: You can get the roller that I used to cut numerous pieces together. If not, a knife or pizza cutter works well.

It is okay to roll and cut all the pieces before starting to fry them. That way, you are not rushed and can cook them calmly.

Check that the oil is hot before frying: You can ensure that the oil is hot by adding a small piece of dough to it. It should rapidly rise to the surface of the oil.

Frying: Fry over medium-low heat. Otherwise, they may be undercooked from the inside. Stir regularly until the exterior is the perfect golden brown hue. Then, take it out on a plate lined with a paper towel.

Common Questions

Hope you enjoy this delicious Shakarpara recipe this Diwali!

Here are some more Indian sweets you will enjoy: 

• Gujarati Magas
• Besan Ladoo
• Rava Ladoo
• Mawa Gujiya
• Coconut Ladoo