Baked Shakarpara (Whole Wheat)
Crisp baked shakarpara made with whole wheat flour, semolina, ghee, and cardamom. Sweet bite-size biscuits for tea time and festival jars, without deep-frying.
Equipment
- Mixing bowl
- Rolling pin
- Sharp knife or pizza cutter
- Baking sheet
- Parchment paper
Ingredients
For the dough
- 2 cups whole wheat flour (atta) plus a spoon for dusting
- 3 tablespoons fine semolina (sooji / rava)
- 1/3 cup powdered sugar use up to 1/2 cup if you like them sweeter
- 1/4 teaspoon ground cardamom (elaichi)
- 1/4 teaspoon crushed fennel seeds (saunf) optional
- pinch salt
- 5 tablespoons melted ghee plus 1 tsp for brushing the tray pieces if you like
- 1/4-1/3 cup warm milk or warm water as needed
Optional finish
- 1-2 teaspoons powdered sugar for a light dusting after baking
Instructions
Make the dough
- In a bowl, whisk atta, sooji, powdered sugar, cardamom, fennel if using, and salt.
- Pour in the melted ghee. Rub with your fingertips until the mix looks sandy and a fistful holds together when squeezed. This step matters more for baking than for frying.
- Add warm milk or water 1 tablespoon at a time and knead into a firm, smooth dough. It should not feel sticky or soft like roti dough.
- Cover and rest 15 to 20 minutes.
Roll, cut, and bake
- Heat the oven to 350°F (175°C). Line a baking sheet with parchment.
- Divide the dough into 2 or 3 portions. On a lightly dusted surface, roll one portion into a sheet about 1/8 inch thick.
- Cut into diamonds or small squares with a knife or pizza cutter. For a fluted edge like bakery shankarpali, roll a pastry wheel lightly over the sheet before cutting. Lift pieces onto the tray in a single layer with a little space between them. Lightly brush with melted ghee if you want deeper color.
- Bake 12 to 16 minutes, rotating the tray halfway, until the edges are golden brown. Start checking at 12 minutes. Cool on the tray 5 minutes, then move to a rack and cool completely before tasting for crispness or sealing in a jar.
- Optional: dust cooled pieces with a little powdered sugar.
Notes
Jaggery swap: Warm 1/3 cup grated jaggery with 2 to 3 tbsp water until just dissolved, cool slightly, and use that liquid to bind instead of milk and powdered sugar. The color will be deeper and the flavor more caramel.
Air fryer: Cook in a single layer at 320°F (160°C) for 8 to 10 minutes, shaking once, until golden. Work in batches.
Maida blend: For a closer-to-bakery bite, swap 1/2 cup of the atta for all-purpose flour. All-atta stays more rustic and wholesome.
Make-ahead: Dough can rest, covered, up to 2 hours at room temperature. Baked shakarpara is best after full cooling.
Storage: Cool completely, then store in an airtight tin at room temperature up to 7 to 10 days. If they soften, re-crisp on a tray at 300°F (150°C) for 4 to 5 minutes and cool again.
Tried this recipe?Let us know how it was!