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Baked Namak Para - Healthy and Crispy
5 from 12 votes

Baked Namak Para - Healthy and Crispy

Baked Namak Para is a crispy, savory snack made from a blend of whole wheat, all-purpose, almond, and semolina flours. The dough is flavored with salt and carom seeds (ajwain) and baked to a crunchy texture by carefully controlling dough stiffness, thickness, and bake time. This recipe avoids excessive oil by baking but keeps richness by incorporating oil into the dough.

Prep Time
10 mins
Cook Time
15 mins
Dough Resting time
30 mins
Total Time
55 mins
Servings: 16 1 oz each (10 Pieces)
Calories: 121 kcal
Course: Snacks
Cuisine: Indian

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 neutral cooking oil generic cooking oil
  • ½ cup water
Spices
  • 1 teaspoon salt or as per taste
  • 1 teaspoon carom seeds Ajwain

Instructions

Method for Baked Namak Para
    Cup of Yum
  1. In a large bowl or in a stand mixer bowl add whole wheat flour, all purpose flour, semolina and almond flour.
  2. Now add seasonings -salt and carom seeds and oil.
  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.
  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.
  5. Once the dough comes together, place it on your work surface and knead using your knuckles for few minutes.
  6. Divide the dough in three parts wrap it with cling wrap and let all the dough portions rest for 30 minutes.
  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.
  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.
  11. Place the baking sheet in a pre-heated oven and bake for 10 minutes. Keep a close eye or start a timer.
  12. After 10 minutes carefully flip all the pieces.
  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.

Notes

  • Use the specified quantity of oil to ensure proper dough consistency and crispiness, especially since these are baked, not fried.
  • The dough should be stiff; a softer dough will not produce a crunchy Namak Para.
  • Rolling thickness is critical: about 4 mm yields the best texture—too thin bakes too quickly and too thick takes longer to cook.
  • Bake at 375°F for approximately 15 minutes to achieve a crispy yet cooked through Namak Para without burning.
  • Using a stand mixer or dough maker can ease properly mixing the oil into the flour for an ideal dough texture.

Nutrition Information

Calories 121kcal (6%) Carbohydrates 16g (5%) Protein 3g (6%) Fat 5g (8%) Saturated Fat 1g (5%) Sodium 146mg (6%) Potassium 46mg (1%) Fiber 2g (8%) Sugar 1g (2%) Calcium 11mg (1%) Iron 1mg (6%)

Nutrition Facts

Serving: 16 1 oz each (10 Pieces)

Amount Per Serving

Calories 121

% Daily Value*

Calories 121kcal 6%
Carbohydrates 16g 5%
Protein 3g 6%
Fat 5g 8%
Saturated Fat 1g 5%
Sodium 146mg 6%
Potassium 46mg 1%
Fiber 2g 8%
Sugar 1g 2%
Calcium 11mg 1%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.