Being an Indian , you don’t need a calender to tell you that Navratri , Karva Chauth & Diwali are around the corner . There is something in the air ; that , just tells you the festivities are around the corner !
Food , fanfare , fun , lights , music , dance , colors , love , laughter and most importantly … “Life” is what you experience in everything around you. This will be the first time , I will be celebrating Diwali away from home .
Around Diwali and Karva Chauth we see a lot of Mathi , Namak Paara , Shakar para etc. being sold at various stores / stalls etc. so I decided to make these at home ! Adding these to my ever – increasing list of “Baked” goodies ! Presenting today ,” Baked Spicy Pastry Crackers / Baked Masaledaar Namakpare ” ! These crackers are crisp , flaky & crunchy and can be enjoyed at any time of the day . They are also a great option to snack on , in between meals !
1 Cup All purpose flour
2 Tbsp. Semolina ( Cream of Wheat)
1/4 Tsp. Baking Powder (optional)
3/4 Tsp. Salt or to Taste
1/2 Tsp. Pepper or to taste
1/2 Tsp. Ajwain / Carom Seeds (Optional)
1/4 Cup – 1/2 Tbsp.Chilled Water
Chaat Masala / Cajun Seasoning
1) In a bowl take all purpose flour, semolina, salt, pepper, ajwain, baking powder and oil. Mix well to form a crumbly mixture.
2) Now add water to the above mixture, a tablespoon at a time and knead to form a pliable dough. Cover the dough and set aside for 30 mins.
3) After the resting period, knead the dough for another minute and divide into 4 equal parts. Roll out each part of the dough, using a rolling pin. Make sure not to roll out too thin . Now with the help of a pizza cutter or cookie cutter, cut single / various shapes into the rolled out dough.
4) Pre-heat the oven to 365° F. Shift the cut out pastry / namakpaare to a lightly greased baking sheet. Bake for 16-18 mins or until light golden brown. Do not over bake or they will taste bitter. Once done, remove from the oven and instantly sprinkle the chaat masala / cajun seasoning on them. Spray oil or use a drop or two to make the seasoning hold.
5) Shift the baked pastry / namak paare to a cooling rack. Once cool, store in an airtight container.
6) Serve these with Chai / Coffee! Enjoy, guilt free!
1. The ratio of 3/4 cup APF + 1/4 cup whole flour + 2Tbsp. Semolina can also be used
2. The amount of water used, will differ in the above proportion. Increasing the ratio of whole wheat flour will also harden / stiffen the texture of the crackers accordingly. Semolina is added for that extra crunch!
3. You many add any dry herbs of your choice – Oregano, Basil etc…
4. We don’t need to poke these using a fork, as we want them to fluff up.
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Sonal Kalra 🙂
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