Whole Wheat Shakarpara (Atta Shankarpali)

Whole wheat shakarpara (also called shankarpali or shakkar para) are crisp, lightly sweet, diamond-shaped Indian snacks made with atta, sooji, ghee and sugar. This is my mom’s recipe. There is no sugar syrup, so the pieces stay dry, crunchy and easy to store. Deep-fry them for the classic result, or bake or air fry them with a little extra ghee.

Make a batch ahead of Diwali or Holi. They keep for 3-4 weeks and are perfect with evening chai, in lunchboxes, or on an Indian snack board.

As a kid, I loved these little sweet crunchy bites, and I still do! My mom used to pack these Shakarpara (Shankarpali) and a savory version called namak para in our tiffin box.

Shakarpara (Shankarpali), namak para, Poha Chivda and baked Methi Mathri are few Indian snacks I always have at home. We enjoy these snacks with a cup of evening chai.

Festivals would be incomplete without my mom's sweet Shakarpara. Every Diwali and Holi, these crunchy, sweet treats are a must have.

This easy Shakarpara is popular not just during festivals like Diwali, Ganesh Chaturthi, and Holi, but all year round. They make for the perfect little snack!

I still remember my mom and grandma making a huge batch of these homemade treats to share with family and friends during Diwali.

Making these crunchy, sweet Shakarpara requires right balance of sweetness and mohen (ghee) for that crumbly, melt-in-mouth texture in every bite.

I follow my mom's recipe for that perfect balance of sweetness and right texture when making these Shakarpara. Just like me, even my kids look forward to these crunchy, sweet Shakarpara every Diwali.

In India, during festivals we used to prepare a thali with various sweets and snacks and serve to our guest when they would come to greet us. Similar to what we refer nowadays to Charcuterie board! Same concept just a different name!!

I made one Indian snacks and sweets charcuterie board for this Diwali and it was a huge hit. I added homemade treats like Shakarpara, namak para, mathri, chivda, and sweets like coconut burfi, almond katli, besan burfi to the Charcuterie board!

So what are you waiting for, grab the fool-proof recipe for making these wholesome treats Shakarpara (Shankarpali) this Diwali and impress your loved ones.

Jump to:

• Why You'll Love This Recipe
• What Is Shakarpara?
• Ingredients
• How to Make Shakarpara?
• Tips for Crispy Shakarpara
• Troubleshooting
• Variations
• Storage
• Serving Ideas
• Frequently Asked Question's
• More Diwali Treats
• Whole Wheat Shakarpara (Atta Shankarpali)

Why You'll Love This Recipe

• Nutty whole wheat flavor from atta, with more fiber than the maida version
• Simple pantry ingredients: atta, sooji, sugar, ghee, cardamom, salt and oil
• Stays crisp for weeks in an airtight container
• Three cooking methods: deep-fried, baked or air fried
• Good for tea time, lunchboxes, travel and festival snack boxes

What Is Shakarpara?

Shakarpara (also spelled shakkar para or shakkarpara) is a fried sweet snack of crisp dough cut into diamonds or squares. In Maharashtra it is usually called shankarpali. It is made for festivals like Diwali and Holi and is a common tea-time snack across western and southern India.

Some versions are dipped in sugar syrup. This one is not. The sugar goes into the dough, so the pieces are dry and crunchy. The savory cousin is namak para.

Ingredients

• Whole wheat flour (atta): 2 cups. It gives a nutty flavor and a slightly darker color.
• Sooji (fine semolina): ¼ cup. This is what makes the pieces crisp.
• Sugar: ½ cup, ground to a fine powder with the sooji. Jaggery option below.
• Ghee: ¼ cup, melted and slightly warm. This is the mohan that makes them crumbly and crisp.
• Cardamom: ½ teaspoon powder, or the seeds of 4 green pods.
• Salt: a pinch.
• Water: ⅓ to ½ cup, added a little at a time.
• Oil for deep frying: about 2-3 cups.

How to Make Shakarpara?

Prepare the Dough:

1. In a blender jar, add fine sooji, sugar, and green cardamom seeds(optional) and grind it to a fine flour.

2. In a mixing bowl, combine the whole wheat flour, sooji flour, and ghee.

3. Mix these dry ingredients until the mixture resembles sand-like texture. When you hold the mixture in your fist, it should hold its shape and not crumble.

Knead the Dough:

4. Gradually add water, a little at a time, and knead the mixture into a stiff and smooth dough.

Rest the Dough:

5. Cover the dough with a damp cloth and let it rest for about 15-20 minutes. This resting period allows the sooji to absorb moisture and the dough to become more pliable.

Roll and Cut:

6. After resting, roll out the dough into a thin sheet, about ⅛ inch in thickness.

7. Use a sharp knife to cut the rolled dough into small diamond or square-shaped pieces.

Fry the Shakarpara:

8. Heat oil in a deep frying pan over medium heat.

9. Once the oil is hot, carefully add the cut shakarpara pieces in batches.

10. Fry them until they turn golden brown and crispy. Stir occasionally for even cooking.

11. Remove the fried shakarpara using a slotted spoon and place them in a strainer basket to drain excess oil and prevent them from becoming soggy.

Cool and Store:

12. Allow the fried shakarpara to cool completely.

13. Once cooled, store them in an airtight container. They can be stored for several weeks.

These shakarpara make for a wonderful snack during festivals or special occasions or pair with a cup of tea.

Tips for Crispy Shakarpara

Dough: Ensure the dough is neither too dry nor too sticky. Add the water slowly to achieve a firm but pliable consistency.

Sugar: Make sure the powdered sugar is fine and well-mixed with the other dry ingredients to evenly distribute sweetness.

Cutting: You can use a knife, pizza cutter or a roller, to cut multiple pieces at once. Feel free to roll and cut all the pieces before you start frying.

Oil Temperature: Make sure the oil is hot before frying. You can check the temperature by adding a small piece of dough. It should quickly rise to the surface of the oil.

Frying: Fry on medium-low heat to ensure they cook through properly; otherwise, they may be undercooked inside. Stir regularly until the exterior reaches a perfect golden brown. Then, transfer them to a plate lined with paper towels or in a strainer basket to remove any excess oil and prevent them from becoming soggy.

Cool: Allow the shakarpara to cool completely before storing to prevent them from becoming soggy in the container.

Storage: Use an airtight container to store the shakarpara to keep them fresh and maintain their crunchiness for an extended period.

Troubleshooting

Problem	Likely cause	Fix
Hard, tough shakarpara	Too little ghee, too much water, or rolled too thick	Use the full ¼ cup ghee, add water slowly, roll to ⅛ inch
Soft or chewy	Dough too soft, pulled out too early, or not cooled	Keep the dough stiff, fry a little longer, cool completely
Browned outside, raw inside	Oil too hot	Lower the heat and use the dough test
Greasy	Oil too cool	Heat the oil properly and drain well

Variations

• Baked: add 1-2 more tablespoons ghee to the dough. Bake at 350°F for 12-15 minutes, flipping halfway.
• Air fryer: use the same extra ghee. Air fry at 350°F for 8-10 minutes, flipping halfway.
• Jaggery: swap the sugar for ½ cup grated jaggery dissolved in 3 tablespoons warm water. Cool it, then use it to knead, and add less extra water. The pieces will be darker and slightly less crisp.
• Half-and-half: use 1 cup atta and 1 cup all-purpose flour for a lighter bite.

Storage

Cool completely and store in an airtight container at room temperature for 3-4 weeks. Don’t refrigerate them. Moisture makes them soft.

Serving Ideas

Serve with masala chai, pack in lunchboxes, or add to a Diwali snack board with namak para, poha chivda, methi mathri and besan burfi.

Frequently Asked Question's

More Diwali Treats

• Diwali Recipes
• Coconut Burfi
• Badam Katli
• No-Fry Gujiya (Air Fry & Baked)
• Easy Peda
• Til Ladoo

I hope you enjoy this delicious Shakarpara recipe this Diwali!