Kalakala is a beloved, traditional deep-fried snack celebrated across South India for its irresistible crunch and delightful versatility. These small, diamond-shaped bites can be crafted into either a sweet or savory treat, making them a perfect companion to your evening tea or coffee. Known by various regional names like Shakarpara in Maharashtra, Shankarpali in Gujarat, or playfully called “diamond biscuits,” this snack holds a special place in home kitchens, especially during festive occasions such as Diwali and Christmas. Its long shelf life and simple ingredients have made it a timeless, homemade favorite for generations.
- Ingredients for Classic Sweet Kalakala
- For the Dough:
- 2 cups maida
- ¾ cup powdered sugar (adjust to taste)
- 3 tablespoons ghee, melted and cooled
- ½ teaspoon cardamom powder
- A pinch of salt
- Water, as needed (approx. ¼–⅓ cup)
- Oil or ghee, for deep frying
- Optional for Savory Version:
- Reduce sugar to 1 tsp.
- Add 1 tsp red chili powder, ½ tsp cumin powder, and 2–3 finely crushed garlic cloves.
Prepare the Dough
In a large mixing bowl, combine the flour, powdered sugar, cardamom powder, and a pinch of salt. Add the melted ghee and rub it into the flour with your fingertips until the mixture resembles breadcrumbs. This step ensures a flaky, crisp texture. Gradually add water, little by little, and knead into a firm, smooth dough—similar to a paratha or poori dough. Cover with a damp cloth and let it rest for 20–30 minutes.
Roll and Cut into Diamond Shapes
Divide the dough into two portions for easier handling. On a lightly floured surface, roll one portion into a medium-thick circle (about ⅛ inch thick). Use a knife or a pizza cutter to slice the rolled dough into long strips, then cut diagonally across the strips to form small diamond or square shapes. Separate the pieces gently to prevent sticking. Repeat with the remaining dough.
Fry to Golden Perfection
Heat oil or ghee in a deep, heavy-bottomed pan over medium heat. To test the temperature, drop a small piece of dough—it should rise slowly without browning too quickly. Gently slide a batch of the cut dough pieces into the hot oil. Fry on medium heat, stirring occasionally, until they turn a uniform golden brown and become crisp. Avoid overcrowding the pan. Remove with a slotted spoon and drain on paper towels to absorb excess oil. Let them cool completely—they will crisp up further as they cool.
Store and Enjoy!
Once fully cooled, store your homemade Kalakala in an airtight container. They stay fresh and crunchy for 2–3 weeks at room temperature. Serve these crispy bites with hot chai or coffee as a delightful tea-time snack, or package them beautifully as a homemade gift during festivals. For a savory twist, follow the same steps but replace the sugar with chili powder, cumin, and garlic for a spicy, addictive version.