Shakarpara Recipe (Shankarpali)
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.
Servings: 8
Equipment
Ingredients
- 1/2 cup Sugar 100 grams
- 1/4 cup Water warm
- 2 cup All-purpose flour (maida) 300 grams
- 1/4 cup Oil 50 grams
- 1/4 teaspoon Salt
- Oil for frying
Instructions
Make the dough
- Mix sugar in warm water for a few minutes or until the sugar dissolves.
- Add the maida (all-purpose flour), oil, 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.
- Now add the sugar water to flour and mix to make a stiff dough (similar to puri). Add minimum additional water to make the dough. I just needed 2 tablespoons water more to make the dough.
- Cover the dough with a damp cloth and let it rest for 15 minutes.
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 to make it easier to cut the shakarpara. Or you can use a large knife or pizza cutter to cut them too.
- Separate each square and keep aside in a plate. It is okay to keep the squares on top of each other. They will easily separate when frying.
Fry the shakarpara
- In a kadai/wok, heat the oil on 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 pare turn 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 store them in an airtight container.
Video
Notes
Cutting: It is okay to roll and cut all the pieces before starting to fry. That way you are not rushed and can cook them calmly.
Check that the oil is hot before frying: By adding a small piece of dough to the oil, you can ensure that the oil is hot. It should rapidly rise to the surface of the oil.
Frying: It is important to 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 out in a plate lined with paper towel.
Baking: You can bake or air fry shakarpara. Bake at 300 degree Farheniet for 12-15 minutes or air fry for 8-10 minutes. However the baked ones are not as soft as the fried. They become a bit harder as they cool down.
Nutrition
Calories: 222kcal | Carbohydrates: 36g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 74mg | Potassium: 34mg | Fiber: 1g | Sugar: 13g | Calcium: 5mg | Iron: 1mg