Namkeen Shakkarpara Video by Tarla Dalal

Namkeen Shakkarpara Video by Tarla Dalal

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Shakkarpara is one of the most popular jar snacks, in households across the country. It is known by different names but is loved by all. Since it is 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. Shakkarpara can be made sweet or savoury. Here is a tongue-tickling Namkeen Shakkarpara, 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 Shakkarpara so much that it becomes difficult to stop munching on this delightful farsaan.

Recipe Description for Namkeen Shakarpara

Preparation Time: 
Cooking Time: 
Makes 3 cups.
Show me for cups.


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 curds (dahi)
2 tsp sesame seeds (til)
1 tbsp melted ghee
salt to taste
oil for deep-frying

  1. Combine all the ingredients in a deep bowl, mix well and knead into a stiff dough using approx. 1 tbsp of water.
  2. Divide the dough into 5 equal portions.
  3. Roll out a portion of the dough into a 175 mm. (7") diameter circle.
  4. Prick the surface with a fork at regular intervals.
  5. Cut into 25 mm. (1") diamond shaped pieces.
  6. 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.
  7. Repeat steps 3 to 6 to make more namkeen shakkarparas in 4 more batches.
  8. Cool completely and store in an air-tight container.

Handy tips:

  1. You do not require any flour for rolling, but if necessary a little oil can be used for rolling.
  2. Can be stored in air tight container for 15 days and can be given to kids in their tiffin also.
See step by step images of Namkeen Shakarpara recipe


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