Baked Oats Namak Pare

Name: Baked Oats Namak Pare
Prep time: 15 min
Cook time: 20 min
Ingredients: 1 cup rolled oats (old fashioned, 116 grams); 1 cup atta (130 grams, whole wheat flour); 1/2 cup all purpose flour (65 grams, maida); 2 tablespoons sooji (28 grams, semolina); 1/4 teaspoon baking powder; 1 teaspoon salt; 1.25 teaspoon ajwain; 3.5-4 tablespoons oil (I used avocado oil); water (to knead, little over 1/2 cup)

By Manali Singh

5 from 2 votes

Nov 04, 2020

Crispy Baked Oats Namak Pare- savory snack made with whole wheat, oats and flavored with ajwain (carom seeds). Perfect with cup of chai!

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Baked Oats Namak Pare- savory crunchy snack made with whole wheat, oats.

This is a more wholesome version of the traditional namak pare and is quite easy to make.

It’s good to keep a balance between indulgent and healthy, right?

So after sharing the Mithai Cheesecake, I had to share something less indulgent and more wholesome.

Namak pare are my absolute favorite. Back home in India, whenever they were made for Diwali and Holi, I would just munch on them all the time. They are highly addictive and I find it very hard to limit myself when it comes to these.

For Diwali, this year I thought of making a multigrain namak pare and baking them in stead of frying them. I do like baking a lot of my snacks like baked methi mathri or gur para.

Namak para is a savory snack traditionally made with all purpose flour and usually flavored with ajwain (carom seeds), kasuri methi (dried fenugreek leaves) and is deep fried.

While I love the deep fried version, I also quite enjoy the baked version. This is a good alternative for those who don’t wish to fry either for health reasons or because they have an aversion to deep frying.

These Oats Namak Pare

✔are an wholesome alternative to traditional namak pare.

✔are baked and not fried.

✔great to munch on with your evening chai.

✔can also be given as edible gifts to friends and family.

These namak pare are made with very basic pantry ingredients which you must be having in your pantry already.

Atta: I have used atta which I use for making roti/chapati.

Any other whole wheat flour should also work.

Oats: the addition of oats adds more fiber to these namak pare. I have used rolled oats here which I pulsed in food processor 2 times to slightly break them.

Instant oats should also work.

Sooji (semolina): a little bit of sooji gives these a slight crunch.

All purpose flour: I have used some maida (all purpose flour) here so that the namak pare don’t turn out super dense.

If you want, you can replace this with whole wheat flour too but it does make the texture a little lighter.

Ajwain: this is the only seasoning that I have used in these namak pare to flavor them. You may use kasuri methi, black pepper and other spices too.

And of course there’s salt too after all what’s namak pare without namak (salt).

These namak pare use rolled oats which are quite big in size and so they are there in every bite. If you do not want to bite into rolled oats in your namak pare, simply pulse few times in a food processor and then use in the recipe. That will break the oats a bit.

Baking temperature and time: I baked these for 20 minutes at 375 F degrees.

The baking time will also depend on how thick you roll them. I roll them somewhere betwee 1/6 inch and 1/8 inch thickness and for that thickness it turns crispy at 18- 20 minutes.

If you roll it 1/4 inch thick it might need few extra minutes.

Storage: these easily last for 2 weeks at room temperature in an air tight container. Maybe they would last more but they didn’t last that long for me to tell the exact shelf-life.

These are best enjoyed as a snack with coffee or chai.

Method

1- To a large bowl add oats (pulse them 2-3 times in a food processor to break them a little), atta, all purpose flour, sooji, baking powder and stir.

2- Add salt and ajwain and mix everything together.

3 & 4- Start adding oil, around 3.5 tablespoons and rub the oil into the flour mix with your fingers.

5- Hold the dough in your hands and press between your palms. If it holds shape, then oil is enough, if it crumbles then add the remaining 1/2 tablespoon of oil and mix.

6- Now start adding water to bring your dough together. I use my stand mixer here but you can do this by hands too.

7- Add water little at a time and knead to a stiff dough. I used little more than 1/2 cup water here, probably 1/2 cup + 1 tablespoons. Cover the dough with a cling sheet and rest dough for 20 minutes.

8- Then start rolling the dough using a rolling pin, roll somewhere between 1/6 to 1/8 inch thickness.

9 & 10- Cut the dough vertically into strips and then diagonally to cut into diamonds, 3/4 inch inch wide. You can cut them in any shape you like.

11- This picture if for showing the thickness of each namak para.

12- Arrange them on a baking sheet lined with parchment paper and bake at 375 F degrees for 18-20 minutes or until crispy. Keep an eye after 15 minutes so that they don’t burn.

Let cool completely and then store these oats namak pare in an airtight container at room temperature.

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