Growing up I remember eating the sweet shakkarpara all the time! However, my taste buds developed and as I got older, I become obsessed with these methi (fenugreek) shakkarpara. For those of who don’t know, shakkarpara is a crispy fried Indian snack. Most commonly, it is sweet and flavored with cardamom powder. However, my mom makes this savory shakkarpara out of dried fenugreek leaves. I finally got the recipe from her and I’m excited to share it just in time for Diwali! Also check out my other diwali recipes!
Add all of the ingredients into a bowl other than the canola oil for frying.
Combine until a dough is formed, or use a stand mixer.
Let the dough rest for 30 minutes.
Divide the dough into 6 equal parts.
Roll each part out into a thin layer, about 1-2 mm thick.
Cut the rolled out dough into diamond shapes.
Heat up the canola oil on medium high heat.
Once the oil is heated, add a handful of the shakkarpara, and use a slotted stainless steel spoon to stir and let them cook for 3-5 minutes, until golden brown.
Remove the sharkkarpara into a paper towel lined bowl or tray.
Continue until all of the batches are fried.
Store in an airtight container at room temperature for up to a month.
Enjoy!
If you make these Methi Shakkarpara, be sure to tag me on Instagram @chandskitchen or Facebook Chand’s Kitchen 🙂 I would love to see your creations!
