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
Yields: 24 – 30
Baked Namak Para
- 64 grams (½ cup) All-Purpose Flour
- 64 grams (½ cup) Wheat Flour or Atta
- ¾ teaspoon Salt adjust to taste
- ½ teaspoon Baking Powder
- 1 teaspoon coarsely crushed Cumin (opt)
- 1 tablespoon White Sesame Seeds (opt)
- 3 tablespoon Butter softened or Ghee check notes
- 4-6 tablespoon 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.
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