Recipe – Shakkarpara


Prep Time: 20 minutes

Cooking time: 20 minutes

Serves: 4


For the dough:

  • Whole wheat flour (Aata): 1/2 Cup
  • Plain Flour (Maida): 1/2 Cup
  • Coconut powder or grated: 2 tablespoons
  • Oil or ghee or butter: 2 tablespoons
  • Water: 1/3 cup or as required
  • Powdered Sugar: 3/4 Cup
  • Cardamom (Elaichi) Powder: 1 Teaspoon


  • Oil for deep fry


  • Using the dough ingredients, knead to a hard dough. Cover it with a wet cloth and keep it aside for 10 minutes.
  • Roll the dough to a big 1/3-inch width wide circle.
  • Cut the circle diagonally from left to right into 1 inch width lines and then from right to left again into 1 inch width lines. It will give you the raw shakarpara of square or diamond shape. Separate the shapes.
  • You may give any shape as you like.
  • Prick the shapes, evenly with a fork, to prevent them from puffing while frying.
  • Deep fry them in medium flame and take out on a kitchen napkin.
  • Let it cool, then store it in airtight container. Enjoy it for 2-3 weeks.

Baking Method

  • Add 1 teaspoon baking powder in the dough.
  • Preheat the oven to 180 degree Celsius or 360 Fahrenheit. Arrange the dough shapes on a greased baking sheet and prick them evenly with a fork, to prevent them from puffing while in the oven.
  • Bake for about 10 minutes, flip the side and bake again for 5 minutes or until golden brown and crisp.

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