• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
  • Favorites
  • Parties
  • Experiences
  • Shop

Enhance Your Palate

menu icon
go to homepage
  • Recipes
  • Favorites
  • Parties
  • Experiences
  • Shop
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Favorites
    • Parties
    • Experiences
    • Shop
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » Healthy Snacks

    Baked Namak Para - Healthy and Crispy

    Jump to Recipe

    Crispy, crunchy and flavorsome Baked Namak Para recipe that is much healthier alternative compare to traditionally deep fried version of this Indian snack. Namak Para is a popular North Indian snack traditionally made with all purpose flour (maida), semolina (suji / rawa) and seasoned with salt and carom seeds (ajwain).

    Baked Namak Para – Healthy and Crispy

    Among all the snack jars that my mom had, one of them would always be full with khasta Namak Para. It was a must in my house kitchen while growing up and especially during all festive times.  All siblings would happily munch on with lemon pickle while adults would accompany with their hot cup of evening tea.  

    Namak Para served with lemon pickle and chai latte

    Keeping the tradition on, I also try to keep them available in my snack bar for family to enjoy most of the time of the year. During festive season, it is a must to make fresh batch of Namak Para as they make great festive gifts to exchange as well.

    Baked Namak Para

    Baked Namak Para

    Crispy, crunchy and flavorsome Baked Namak Para - healthier alternative to traditionally deep fried version.

    $26.00 – $47.00
    Shop now

    How to make Namak Para Crispy and Flaky?

    Secret to making Namak Para more crispy and flaky is to add mowen (oil) to the flours. The right quantity of mowen is very important to achieve the flaky texture. If added too much then dough will fall apart and if not enough is added then would yield into a very hard texture.  

    Roller dough cut in Diamond shape

    Rub the oil and flours together between your palm to mix them properly. Then using lukewarm water or milk you will knead it into a stiff dough. The consistency of dough is very crucial it should be tight and stiff. Using a stand mixer, make this much easier.

    Namak Para dough being kneaded in Stand Mixer

    There are different benchmarks for dough stiffness. Mathri dough, puri dough, paratha dough and roti dough; all have different stiffness. Mathri dough is the stiffest while the roti dough is the softest among those mentioned.

    Is Namak Para different than Mathri?

    This savory Indian snack is called by different names depending on the shape, just like every pasta shape has a different name. For this savory Indian snack below if the names corresponding to different shapes:

    • Round circular disc - Mathri
    • Long finger like strips - Sankh
    • Folded into triangle - Tikoni
    • Cashews shaped - Cashews.
    • Diamond cut - Namak Para
    Namak Pare stored in a small container

    I personally like to make them into diamond cut shape which is known as Namak Para or Namak Pare.

    Healthier Namak Para Recipe

    In addition to baking, instead of deep frying, this recipe uses several other enhancements to make it healthier compared to other recipes available online.

    • This recipe uses a mix of healthy flours rather than just all purpose flour. Whole wheat flour and almond flours have been added to the dough mix for nutritional enrichment.
    Namak Para dough flour ingredients
    • This recipe uses baking instead of deep-frying to make it healthy. This is especially important since mowen make snacks absorb more oil during deep frying.
    Namak Pare ready for baking
    • Using Almond flour in the dough further reduces the amount of mowen needed to be added in dough.

    Can this Namak Pare Recipe be Nut-free?

    If you want to make this recipe nut free then simply skip the almond flour and increase 1 tbs oil, as almond flour is high on fats adding almond flour reduces the amount of oil in the recipe.

    Baked Namak Para

    Baked Namak Para

    Crispy, crunchy and flavorsome Baked Namak Para - healthier alternative to traditionally deep fried version.

    $26.00 – $47.00
    Shop now

    Can Namak Para be baked?

    Oh yes!!! Namak Para can be baked easily but it took me few trial and errors to achieve the right composition of dough. Other difficult part was to come up with the thickness of the Namak Para and the baking time to achieve the crispy and crunchy results instead of tooth breaking hard texture. If you try to compromise with any of the parameters you would not get the same result.

    Baked Namak Pare

    Important Tips to get Perfect Khasta Namak Para

    1.    Do not reduce the quantity of oil. Since we are baking them, we really need that quantity of oil in the dough. For every cup of flour. I have added 2 tbs of oil exclusive of almond flour.

    Oil being added to dough

    2.    The consistency of dough is very important. Dough needs to be stiff. Softer dough would not yield a crunchy Namak Para. Kitchen-Aid or any other brand dough maker makes it really easy to get right consistency of dough without using any muscles.

    Kneaded dough for Namak Para

    3.    Thickness of Namak Para - I struggled for the longest time to perfect this part. When I get conscious then I would either roll it too thin or leave it too thick. Too thin bakes too quickly and too thick will take too long to cook.

    Adjustable rolling pin being used to roll namak para

    This Joseph Joseph Adjustable Rolling Pin helped me to achieve the right thickness every-time. I actually bought this rolling pin for rolling the cookies, but realized that this could also be used to roll my Namak Pare to perfect thickness. Hence, I am not worried any more about rolling them too thick or thin. Even with little to no experience in rolling, one can get consistent results using ⅙th”or 4 mm size of disc every-time.

    Baked Namak Pare

    4.    Baking time is equally crucial low temperature longer cooking time will yield hard texture Namak para whereas on high temperature the outer surface gets brown to quickly leaving center of the Namak Para uncooked. If I bake 4 mm thick Namak Para @ 375 F for 15 minutes I get the perfect crispy result.

    How to store Baked Namak Para?

    Shelf life of these Baked Namak Para is 3-4 weeks, if stored in an airtight container in a cool and dry area of your kitchen such as indoor pantry or cabinet.

    Why you should make them right away?

    As Diwali is round the corner make this easy snack and get done with one thing from your to do list.

    • Made with healthy mix of flours
    • They are baked instead of fried
    • Perfect crispy and crunchy snack
    • Doesn’t required any special ingredient
    • Super easy and quick to make
    • Makes a perfect festive snack
    • Kids friendly

     Ingredients for Namak Para Recipe

    From Pantry

    • Whole wheat flour – 1 cup/140gms
    • All Purpose flour– 1cup/130 GMA
    • Almond Flour– ½ cup/50 gms
    • Semolina/Suji/Rawa-¼ cup/50gms
    • Oil – 4 tablespoon
    • Water or milk– ½ cup + 2 Tbs

    Spices

    • Salt – 1 teaspoon or as per taste
    • Ajwain – 1 teaspoon

    Method for Baked Namak Para

    1. In a large bowl or in a stand mixer bowl add whole wheat flour, all purpose flour, semolina and almond flour.
      Whole Wheat flour being added All-purpose flour being added Almond Flour Being Added
       
    2. Now add seasonings -salt and carom seeds and oil.
      Oil being added to dough Salt being added Ajwain being added
    3. Rub the flour and oil in case making dough with hands or mix the flour at lowest speed setting in case of stand mixture. The oil should be well incorporated in all of the flour. Do this for 3 to 4 minutes, you don’t want to rush this step and keep scrapping the sides of bowl with spatula. Once incorporated, the mixture resembles crumbly. Press some flour between your palm- it should form a shape (& not crumble) – means oil is enough and well incorporated.
      Checking the dough Checking the dough Checking the dough
    4. Now, start adding water, little by little and mix to form a stiff dough. It should just come together and form a stiff dough. I used around ½ cup and 2 tbs of water here to get the right stiffness.
      Water being added Namak Para dough being kneaded in Stand Mixer Kneaded dough in stand mixer
    5. Once the dough comes together, place it on your work surface and knead using your knuckles for few minutes.
      Kneaded dough for Namak Para Flattened dough on cutting board
    6. Divide the dough in three parts wrap it with cling wrap and let all the dough portions rest for 30 minutes.
      Portioned dough Wrapped portioned dough
    7. At this point start pre-heating the oven @ 375oF.
    8. Once the dough is well rested, take one part and roll it into a ⅙th or 4 mm thick circle.
      Dough being rolled Rolled dough
    9. Using pastry cutter or pizza cutter cut them into diamonds. You can also use cookie cutter to cut them into different shapes if you want. Roller dough cut in Diamond shape
    10. Transfer the cut diamond pieces on parchment lined baking sheet. Make sure you don’t overcrowd the baking sheet. Namak Pare ready for baking
    11. Place the baking sheet in a pre-heated oven and bake for 10 minutes. Keep a close eye or start a timer. Namak para getting baked
    12. After 10 minutes carefully flip all the pieces. Flipped namak pare during baking
    13. Now bake for another 3 to 4 minutes. 
    14. Let them cool down before storing or serving. It will get crispy, once they cool down. 
    Baked Namak Pare

    “For pleasure has no relish unless we share it.” 

    ― Virginia Woolf, The Common Reader
    Baked Namak Para

    Baked Namak Para

    Crispy, crunchy and flavorsome Baked Namak Para - healthier alternative to traditionally deep fried version.

    $26.00 – $47.00
    Shop now
    Baked Namak Para – Healthy and Crispy
    5 from 3 votes

    Baked Namak Para - Healthy and Crispy

    Crispy, crunchy and flavorsome Baked Namak Para recipe that is much healthier alternative compare to traditionally deep fried version of this Indian snack. Namak Para is a popular North Indian snack traditionally made with all purpose flour (maida), semolina (suji / rawa) and seasoned with salt and carom seeds (ajwain).
    Review Print Pin Share
    Prep Time10 mins
    Cook Time15 mins
    Dough Resting time30 mins
    Total Time55 mins
    Course: Snack
    Cuisine: Indian
    Keyword: Baked Namak Para, Namak Para, Namak Para Recipe
    Servings: 16 1 oz each (10 Pieces)
    Calories: 121kcal
    Author: Rupali Agarwal

    Equipment

    • Oven
    • Stand mixer

    Ingredients

    From Pantry

    • 140 gms Whole wheat flour 1 cup
    • 130 gms All Purpose flour 1 cup
    • 50 gms Almond Flour ½ cup
    • 50 gms Semolina Flour Suji/Rawa -¼ cup
    • 4 tablespoon Oil
    • ½ cup Water

    Spices

    • 1 teaspoon Salt or as per taste
    • 1 teaspoon Carom Seeds Ajwain

    Instructions

    Method for Baked Namak Para

    • In a large bowl or in a stand mixer bowl add whole wheat flour, all purpose flour, semolina and almond flour.
    • Now add seasonings -salt and carom seeds and oil.
    • Rub the flour and oil in case making dough with hands or mix the flour at lowest speed setting in case of stand mixture. The oil should be well incorporated in all of the flour. Do this for 3 to 4 minutes, you don’t want to rush this step and keep scrapping the sides of bowl with spatula. Once incorporated, the mixture resembles crumbly. Press some flour between your palm- it should form a shape (& not crumble) – means oil is enough and well incorporated.
    • Now, start adding water, little by little and mix to form a stiff dough. It should just come together and form a stiff dough. I used around ½ cup and 2 tbs of water here to get the right stiffness.
    • Once the dough comes together, place it on your work surface and knead using your knuckles for few minutes.
    • Divide the dough in three parts wrap it with cling wrap and let all the dough portions rest for 30 minutes.
    • At this point start pre-heating the oven @ 375oF.
    • Once the dough is well rested, take one part and roll it into a ⅙th or 4 mm thick circle.
    • Using pastry cutter or pizza cutter cut them into diamonds. You can also use cookie cutter to cut them into different shapes if you want.Roller dough cut in Diamond shape
    • Transfer the cut diamond pieces on parchment lined baking sheet. Make sure you don’t overcrowd the baking sheet.
    • Place the baking sheet in a pre-heated oven and bake for 10 minutes. Keep a close eye or start a timer.
    • After 10 minutes carefully flip all the pieces.
    • Now bake for another 3 to 4 minutes.
    • Let them cool down before storing or serving. It will get crispy, once they cool down.

    Notes

    Important Tips to get Perfect Khasta Namak Para
    1. Do not reduce the quantity of oil. Since we are baking them, we really need that quantity of oil in the dough. For every cup of flour. I have added 2 tbs of oil exclusive of almond flour.
    2. The consistency of dough is very important. Dough needs to be stiff. Softer dough would not yield a crunchy Namak Para. Kitchen-Aid or any other brand dough maker makes it really easy to get right consistency of dough without using any muscles.
    3. Thickness of Namak Para – I struggled for the longest time to perfect this part. When I get conscious then I would either roll it too thin or leave it too thick. Too thin bakes too quickly and too thick will take too long to cook.
    4. Baking time is equally crucial low temperature longer cooking time will yield hard texture Namak para whereas on high temperature the outer surface gets brown to quickly leaving center of the Namak Para uncooked. If I bake 4 mm thick Namak Para @ 375 F for 15 minutes I get the perfect crispy result.
    Nutrition Facts
    Baked Namak Para - Healthy and Crispy
    Amount Per Serving
    Calories 121 Calories from Fat 45
    % Daily Value*
    Fat 5g8%
    Saturated Fat 1g6%
    Sodium 146mg6%
    Potassium 46mg1%
    Carbohydrates 16g5%
    Fiber 2g8%
    Sugar 1g1%
    Protein 3g6%
    Calcium 11mg1%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
    DID YOU MAKE THIS RECIPE?Tag @enhanceyourpalate on Instagram and hashtag it #enhanceyourpalate
    Share
    Share78
    Tweet
    Pin712
    Yum
    WhatsApp
    790 Shares

    More Healthy Snack Recipes

    • Makhana Bhel – Gluten & Soy Free Vegan Foxnut Indian Salad
      Makhana Bhel - Gluten, Soy Free, and Vegan Foxnut Indian Salad
    • Homemade trail mix - oven roasted oats and nuts
      Oats Chivda, Oven Roasted Spicy Indian Snack Mix
    • Dahi Vada / Dahi Bhalla - Healthy No Deep-Fry Recipe
    • Sabudana Vada with Beetroot Recipe- Ebelskiver Pan Low Fat Version
      Sabudana Vada with Beetroot Recipe - Ebelskiver Pan Low Fat Version

    Reader Interactions

    Comments

    1. akanksha jaiman says

      October 26, 2021 at 10:31 am

      5 stars
      Absolutely one of the best namakparas i ever tasted-even better considering they are baked.
      I am not sharing the box with anyone:)

      Reply
    2. M says

      November 29, 2020 at 1:08 pm

      5 stars
      This recipe is keeper, Amazing Results! Thank you for sharing your recipe with us.

      Reply
    3. Nisha Shah says

      November 07, 2020 at 12:16 pm

      I followed your recipe to the T and only difference was I made just half of the recipe. However 7 minutes into the oven, it started burning and I have to throw out the whole batch. I am unable to understand what went wrong?

      Reply
      • Rupali Agarwal says

        November 28, 2020 at 12:00 pm

        Hey Nisha, I am sorry to hear that. Don't give up. Every oven work's diffrently. I often do a test batch before putting a bigger batch to make sure my setting are correct. Also in case of oven, there is always residual heat. So you need to take it out of oven and cool as soon as baking time is over. Baking time and temperature also may vary depending on the size and thickness of the pieces that you are trying to bake. So in this case, if namak para piece started burning in 7 minutes, then reduce the temperature. If you do try it again, let me know how it goes. Good Luck! - Rupali

        Reply
    4. Riku says

      October 23, 2020 at 10:11 am

      Thanks for sharing. I love
      the idea of baking namakpare.
      Q. In my experience it is impossible to get a stiff dough in the stand mixture even when I increase the quantity. It seems the mixer needs more liquid to work properly. Do you have same issue? How do you overcome it?

      Reply
      • Rupali Agarwal says

        October 23, 2020 at 1:31 pm

        Hello Riku, yes you are right. Stand mixer helps in getting all ingredients together and do kneading part. Which itself is a big help on my wrist when required a stiff dough. So ones all the ingredients are together and the dough is kneaded well then I divide the dough depends how much I can handle and put together with hands.

        This way I get a well kneaded stiff dough.

        Hope this helps.

        Rupali

        Reply
    5. Priyanka Dabre says

      August 20, 2020 at 1:28 pm

      Can I skip the All Purpose Flour and replace it with something else?

      Reply
      • Rupali Agarwal says

        August 20, 2020 at 1:30 pm

        You can add all whole wheat flour, but then the texture would not be same.

        Thank you- Rupali

        Reply
    6. DB says

      August 01, 2020 at 7:35 am

      Due to allergies, cannot use almond flour. Is there any substitute?

      Reply
      • Rupali Agarwal says

        August 01, 2020 at 10:50 am

        Hello Dipti,
        You can skip the almond flour and add additional one tablespoon of oil to dough.

        Thank you-Rupali

        Reply
    7. Swati says

      March 08, 2020 at 7:13 pm

      Hi,

      I see you use almond flour in most of your recipes. What's the use of almond flour?
      It's not very easily available in India, can I grind almonds and use it?

      Thanks for your help.

      Swati

      Reply
      • Rupali Agarwal says

        March 08, 2020 at 7:21 pm

        Swati, being rich in fats, almond flour adds nice khasta texture to the end product with out adding too much of oil/ghee. At the same time it enhances the overall nutritional values as well.

        Yes, you can grind almonds at home as well. Just that, almond flour is so easily available in USA that you have one less thing to worry about.

        Thank you
        Rupali

        Reply
    8. Gunjan says

      October 15, 2019 at 3:11 pm

      Instead of parchment paper, can i use aluminum foil? Will that make a difference?

      Reply
      • Rupali Agarwal says

        March 08, 2020 at 7:15 pm

        You can, but using aluminum foil is not very healthy. It leachs into food.

        Thank you

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Rupali profile photo

    Hi, I'm Rupali! Welcome to my food blog where I love to share healthy vegetarian recipes from my North Indian roots and present day. My recipes range from simple to elaborate showstoppers.

    More about Rupali →

    Tranding Posts

    • Vegetable Pearl Millet Recipe – Bajra Khichdi (One Pot Meal)
      Vegetable Pearl Millet Recipe - Bajra Khichdi (One Pot Meal)
    • Pindi Chole (Punjabi Chole) Recipe – No Onion No Garlic
      Pindi Chole (Punjabi Chole) - No Onion No Garlic
    • Makhana Bhel – Gluten & Soy Free Vegan Foxnut Indian Salad
      Makhana Bhel - Gluten, Soy Free, and Vegan Foxnut Indian Salad
    • Peanut Satay Sauce Made from Whole Peanuts and Sesame Seeds
      Peanut Satay Sauce: Made from Whole Peanuts and Sesame Seeds

    March Highlights

    • Holi Celebration with a Bollywood Splash!
      Holi Celebration with a Bollywood Splash!
    • Outdoor Birthday Party – Creative, Elegant and Memorable
      Outdoor Birthday Party – Creative, Elegant and Memorable
    • Homemade trail mix - oven roasted oats and nuts
      Oats Chivda, Oven Roasted Spicy Indian Snack Mix
    • Baked ShakarPara – Sweet and Flaky
      Baked ShakarPara - Sweet and Flaky

    Footer

    ↑ back to top

    About

    • About
    • Shop
    • Cart

    Newsletter

    • Subscribe for my latest recipes in your inbox

    Contact

    • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube

    As an Amazon Associate, I earn from qualifying purchases
    Copyright © 2023 Enhance Your Palate

    Privacy Policy - Terms & Conditions