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Namak Para served with Chai Latte
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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).
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


From Pantry



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 1/6th 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.


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.


Calories: 121kcal | Carbohydrates: 16g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Sodium: 146mg | Potassium: 46mg | Fiber: 2g | Sugar: 1g | Calcium: 11mg | Iron: 1mg