Baked NamakPare

NamakPare is the salty, savory, fried, crunchy snack that is a favorite tea-time treat. I have never ever made this snack, and although I’ve had it, I don’t recall my mom making it either. I am not good at rolling dough, afraid of it not being of an even thickness. But when I saw the beautiful pictures at Aparna’s blog and the innovative idea of baking the diamond biscuits rather than frying them, I was all for it. I halved her original recipe, that made just the perfect amount for me and my husband.

Ingredients:
1/2 cup whole wheat flour
1/2 cup all purpose flour
1/2 tsp baking powder
1/2 tsp omam(bishops weed)
1/2 tsp salt
3 tbsp ice cold water
1 tbsp oil
1 tbsp ghee
pinch turmeric powder
pinch cayenne pepper

Method:
Preheat the oven to 400 degrees. Line a baking sheet with foil. Make the dough by combining all the ingredients except water in the bowl of a food processor. With the motor running, drizzle 1 tbsp cold water into the mixture. Keep drizzling tbsp by tbsp until the dough comes together. I used up only 2 tbsp, but it may depend. Divide the dough into two little discs. Wrap in plastic wrap and chill for atleast 15 minutes.

Roll out the chilled dough. This part was tricky for me, as the dough tends to be crumbly. Work fast and roll in one direction only. Use a pizza cutter to cut into columns first and then go diagonally to make diamonds. Dock the diamonds by pricking with a fork, to prevent the diamonds from puffing up in the oven. Lay on the ungreased baking sheet lined with foil. Bake for about 12 minutes, just until the edges start to get a shade of golden.(I baked it for 15 minutes, but it was slightly overdone.) Enjoy with a hot cuppa chai.

Verdict: Crispy, crunchy and just the perfect amount for 2 people. Fairly low fat I would say…although it still has a little bit of ghee. You could follow Aparna’s suggestion and make it all with oil. The omam smelled beautiful when baked, it filled the whole house with a great aroma, that just smelled heavenly. Thanks Aparna for this wonderful recipe.

I am sending this beautiful snack to ‘Tried and Tasted’ Event, featuring ‘My Diverse Kitchen‘ and hosted by Srivalli this month.

Also to ‘Lets Munch: Light Tea Time Snacks’ Event.

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