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).
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.