Namkeen Shakarpara
by Tarla Dalal
namkeen shakarpara recipe | masala namkeen shakarpara Diwali snack | crispy namkeen shakarpara | methi shakarpara |
namkeen shakarpara is a popular jar snack from the land of Gujarat. Learn how to make crispy namkeen shakarpara.
Crispy namkeen shakarpara can be made sweet or savoury. Here is a tongue-tickling namkeen shakarpara, which is perked up with curds, sesame seeds, spice powders and fenugreek leaves. This large and thoughtful assortment of ingredients boosts the flavour of the shakarpara so much that it becomes difficult to stop munching on this delightful farsan.
Masala namkeen shakarpara Diwali snack is one of the most popular jar snacks, in households across the country. It is known by different names but is loved by all.
To make namkeen shakarpara, combine all the ingredients in a deep bowl, mix well and knead into a stiff dough using approx. 1 tbsp of water. Divide the dough into 5 equal portions. Roll out a portion of the dough into a 175 mm. (7") diameter circle. Prick the surface with a fork at regular intervals. Cut into 25 mm. (1") diamond shaped pieces. Heat the oil in a deep non-stick pan and deep-fry the namkeen shakarpara, on a slow flame till they turn golden brown in colour and crisp from both the sides. Drain on an absorbent paper. Repeat steps 3 to 6 to make more namkeen shakarpara in 4 more batches. Cool completely and store in an air-tight container.
Since methi shakarpara are easy to make, it is also made in large volumes, especially during festive occasions like Diwali, when it is served along with tea to friends and family who visit. It can be stored in air tight container for 15 days.
Tips for namkeen shakarpara. 1. You may not need water for kneading the dough as the recipe makes use of curd. 2. You do not require any flour for rolling, but if necessary a little oil can be used for rolling. 3. Do not roll them very thinly. 4. Cook the shakarpara on a slow flame so they cook uniformly from inside as well. 5. It is best to remove them from the oil slightly before they turn dark brown as they often tend to keep cooking after being removed from the oil. You will notice that they become slightly darker as they cool.
Enjoy namkeen shakarpara recipe | masala namkeen shakarpara Diwali snack | crispy namkeen shakarpara | methi shakarpara | with step by step photos and video below.
Namkeen Shakarpara recipe - How to make Namkeen Shakarpara
Preparation Time: Cooking Time: Total Time:
Makes 3 cups.
For Namkeen Shakarpara
1 1/2 cups plain flour (maida)
1/2 cup finely chopped fenugreek (methi) leaves
1 1/2 tsp chilli powder
1/4 tsp turmeric powder (haldi)
1/2 tsp asafoetida (hing)
1/4 cup curd (dahi)
2 tsp sesame seeds (til)
1 tbsp melted ghee
salt to taste
oil for deep-frying
- Method
- Combine all the ingredients in a deep bowl, mix well and knead into a stiff dough using approx. 1 tbsp of water.
- Divide the dough into 5 equal portions.
- Roll out a portion of the dough into a 175 mm. (7") diameter circle.
- Prick the surface with a fork at regular intervals.
- Cut into 25 mm. (1") diamond shaped pieces.
- Heat the oil in a deep non-stick pan and deep-fry the namkeen shakkarparas, on a slow flame till they turn golden brown in colour and crisp from both the sides. Drain on an absorbent paper.
- Repeat steps 3 to 6 to make more namkeen shakkarparas in 4 more batches.
- Cool completely and store in an air-tight container.
Handy tips:
- Handy tips:
- You do not require any flour for rolling, but if necessary a little oil can be used for rolling.
- Can be stored in air tight container for 15 days and can be given to kids in their tiffin also.
Namkeen Shakkarpara Video by Tarla Dalal
| Energy | 654 cal |
| Protein | 8.3 g |
| Carbohydrates | 49.5 g |
| Fiber | 0.8 g |
| Fat | 46.6 g |
| Cholesterol | 2.7 mg |
| Vitamin A | 551.9 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 1.7 mg |
| Vitamin C | 2.8 mg |
| Folic Acid | 6.2 mcg |
| Calcium | 81.4 mg |
| Iron | 2.2 mg |
| Magnesium | 45.9 mg |
| Phosphorus | 110.3 mg |
| Sodium | 12.9 mg |
| Potassium | 107.2 mg |
| Zinc | 0.6 mg |
Nice recipe.
Edited after original posting.
Hi, Can we substitute with kasoori methi and black til?
Healthy and very easy breakfast recipe
Resected Ma''am/sir I really enjoyed the way this namkeen shakarpara is made, thank you for guiding with proper measurements, they came out very tasty and was quickly made , I have always been big fan of tarla dalal ma''am 🙏.Thank you.
Excellent recipe, made it with whole wheat flour. Did not have methi leaves, but added some kasoori methi. Came out very good. Thanks.
Very tasty and crispy snack. Everyone likes this snack.
Good morningmaam, Thank you, yes I had prepared it n it came out extremely tangy tasty, divided the flour into half n I had tried it with spinach leaves(washed-dried-cut into small pieces) (with spinach puree for green colour). Both came out tasty . Good day