Baked Namak Para

Namak Para are crunchy deep fried squares/diamond shaped crackers from India. It is prepared with all-purpose flour and/or wheat flour, lightly seasoned with cumin or caroms seeds. Deep fried food is always tasty but I usually avoid making it at home.

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Over a year ago when Suma posted a baked version of these deep fried snack, I bookmarked the recipe. I finally made it past weekend for this week’s theme. These crackers are bit on the salty side and flavored with spice(s).

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I wonder how these would taste with a pinch of chili powder and that is to be tried the next time I bake these. These crackers make a good teatime snack or a snack to munch on watching TV or reading a book. Though the crackers are called namak para, the baked version does not exactly taste like the deep fried ones. To me these tasted more like the saltine cookies. I am happy with this baked version as long as it does not require deep frying and my apartment does have the deep fried oily odor for hours, despite leaving the windows open.

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Source: Suma
Total Time: 40 – 50 minutes
Preparation: 10 – 15 minutes
Rest Time: 15 minutes
Bake Time: 15 – 20 minutes
Yields: 24 – 30

Ingredients:

  • 64 grams (½ cup) All-Purpose Flour
  • 64 grams (½ cup) Wheat Flour / Atta
  • ¾ tsp. Salt (adjust to taste)
  • ½ tsp. Baking Powder
  • 1 tsp. coarsely crushed Cumin (opt)
  • 1 tbsp. White Sesame Seeds (opt)
  • 3 tbsp. Butter, softened or Ghee (I used butter and melted it in microwave for 30 seconds. Can use half oil & butter)
  • 5-6 tbsp. cold Water (I used 4 tbsp.)

Preparation:

  • Mix together flours, salt, baking powder, sesame seeds, cumin in a bowl.
  • Add butter and rub it into the flour with finger tips.
  • Add water and form stiff dough.
  • Let it rest for 15 minutes.
  • Preheat the oven to 400F. Grease a baking sheet and dust it with flour.
  • Dust the rolling surface with flour and roll out the dough into ¼” thick disc and cut it into squares or diamonds. Collect the scrapes and repeat the process again. I divided the dough into two balls and then rolled it.
  • Transfer the squares to the baking sheet. Prick the squares with a fork and bake for 15 – 20 minutes. Mine were done in 15 minutes and 10 minutes into baking, I flipped the squares for even baking.
  • Cool on a wire rack and store in an airtight container.

Note:

  • Salt – Adjust salt to taste. I found it a bit on the saltier side but not very salty that it cannot be eaten. Also, make sure to mix the dry ingredients well so the salt is evenly mixed with the flour.

This day in 2011 – stuffed Okra ~ Masala Bhendi and Homemade Vegetable Stock
This day in 2014: Chana Madra from Himachal Pradesh

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 51

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