Add all of the ingredients except for the canola oil into a bowl.
Combine with hands or stand mixer until dough is formed.
Let the dough rest for 30 minutes.
Divide the into 8 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 shakkarpara 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.