Baked Namak Para
Baked Namak Para are crunchy squares/diamond shaped crackers from India. It is traditionally deep fried and prepared with all-purpose flour and/or wheat flour, lightly seasoned with cumin or caroms seeds. Baking them makes it a guilt free snack.
Over a year ago when Suma posted a baked version of these deep fried snack. I bookmarked the recipe and finally made it past weekend for this week’s theme. These crackers are bit on the salty side and flavored with spice(s).
Baked namak para are a good teatime snack or a snack to munch on watching TV or reading a book. Though the crackers are called namak para, baked version does not exactly taste like the deep fried ones. To me, these tasted more like saltine cookies. However, I am happy with this baked version. Next time I will try adding a pinch of chili powder and curious how that would taste!
Baked Namak Para Recipe
Source: Suma
Yields: 24 – 30
Namak para is a savory, crunchy crackers from India.
- 64 grams (½ cup) All-Purpose Flour
- 64 grams (½ cup) Wheat Flour or 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 check notes
- 4-6 tbsp cold Water I used 4 tbsp
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.
- Butter - I used butter and melted it in microwave for 30 seconds. Can use half oil & butter.
- 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
2014 – Chana Madra from Himachal Pradesh
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Baked Diwali Snacks,Baking Marathon,Blogging Marathon,Crackers,Diwali Snack Ideas,Fire up your Oven,Indian Crackers,Savory Bakes
Comments
You have got it so perfectly. Love it.
Beautifully captured. I feel that the oil lends a great flavor to dishes and baking cannot replicate the authentic fried versions in most of the cases. I think chili powder would be a great addition since the diamonds made down in South use chili powder.
nice looking namak paras..and healthier way to bake them
Wat a stunning click Usha, lovely capture.. Baked namak para looks prefect for a mild evening snacks..
Looks yum usha, as you said a perfect snack with your evening cup!!!
I would pick these any day over the deep fried ones. Nice tea time snack. Lovely pictures.
Yummy looking namak para — baked is so much guilt free than the fried ones. Love your clicks and the tray you used 🙂
Surely a guilt free snack,looks so tempting and love the way you presented those cuties..
Can’t decide if I like the Namak Pare themselves or the beauty of the picture!!! Too good, Usha!!
Such beautifully clicked pictures usha..I am missing your photography section you said you will do..:(
I have a photography section in my Thursday’s post.
What a healthy version of the namak pare. They look so yumm…
What an amazing snack and love your clicks 🙂
delicious namak para. I must try these. The pic awesome.