Shakarpara Recipe (Shankarpali)
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5.0
21 reviews
Excellent
Shakarpara Recipe (Shankarpali)
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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.
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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
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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.
Equipments used:
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 Information
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Calories
222kcal
(11%)
Carbohydrates
36g
(12%)
Protein
3g
(6%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Sodium
74mg
(3%)
Potassium
34mg
(1%)
Fiber
1g
(4%)
Sugar
13g
(26%)
Calcium
5mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 222 kcal
% Daily Value*
| Calories | 222kcal | 11% |
| Carbohydrates | 36g | 12% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 74mg | 3% |
| Potassium | 34mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Calcium | 5mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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