Baked Namak Paare- Savory Potato Rice Crackers. Glutenfree Vegan Diwali Recipe

I was hoping to post this yesterday night.. we all know why we were so busy.. glued to the TV and twitter.. 4 more years! 4 more years! Thank you to everyone who voted :)


Another Diwali Post, a savory one. These crackers are crunchy, delicious, baked and glutenfree. The usual Namak paare (salty crackers) are made with whole wheat flour or a combination of wheat flour and semolina. They are thick wheat crackers spiced with Carom seeds-Ajwain and black pepper. They are deep fried and served along with the sweets to guests who come visit during the festival. The festival has a couple of celebrations spread over some days. Many days for visiting friends and family and days to eat and eat. It starts off with Dussehra(harvest festival and victory day celebration) then Hoi Ashthmi (Celebrating Children- the kids always get to eat Black Chana masala, plain nut free Sooji/Semolina halwa and Deep fried Puri flat bread) and Diwali over 2 days and more after that too.


These crackers are based on Potato Murukku,which is thick noodle type snack. This same soft dough is pushed through a noodle/cookie press type thing, directly into the heated oil and fried till crisp.
I used the dough and made these crisp baked crackers instead. They taste like Murukku/Murukulu, look like Paare, look all pretty with the turmeric hue, and make for fun munchables. 

These can be easily used as regular crackers with soups, dips, hummus and such. Use cumin seeds or dried herbs instead of carom seeds for variations. Some of these Diwali festival recipes can be added to the Thanksgiving menu too:). The Semolina crumble  with cranberries from yesterday, on top of a bread pudding. yumm.

I make small quantities of things to post, so I can make other variations and keep posting:) else we end up with containers full of things to finish:)

From the archives, GF Chickpea Mathri crackers here.

Vegan Richa: Baked Namak Paare

Step Pictures:



Mash the potato. Add oil if  using and mix it in.



Mix brown rice flour, salt, spices, baking powder and add to the potato and mix it into a crumbly mixture.



Add a teaspoon of water at a time to make a soft dough. I needed only 2 teaspoons. 
Water needed will depend on the moisture content of the potato and flour used.



Let the dough rest for 5 minutes.
Place the dough on parchment and press a bit with your hand.
Dust some brown rice flour on top and roll it out with light pressure into as thin as possible. 
Cut the rolled out dough using pizza cutter into squares or diamonds. Use a fork to prick a few holes in the crackers.



Bake in preheated 370 degrees F for 15 minutes.
Take the crackers out, break them apart and bake for another 8-10 minutes.

Crrrunnchh 



Baked Namak Paare- Savory Potato Rice Crackers
Allergy Information: Gluten, Dairy, egg, soy, corn, nut, yeast free
Makes a 4 inch bowl full. Easily doubled, multipled.

Ingredients:
1 small potato – boiled, peeled and mashed. About 1/4 cup
1/4 cup Brown Rice flour
1/4 teaspoon salt
1/4 teaspoon Coarsely ground Black pepper
1/2 teaspoon Carom seeds(ajwain) or cumin seeds
a generous pinch of turmeric powder
a generous pinch of baking powder
1 teaspoon extra virgin olive oil (Optional)
2-3 teaspoons water

Method:
Mash the potato. Add oil if using and mix it in.
Mix rice flour, salt, spices, baking powder and add to the potato and mix it into a crumbly mixture.
Add a teaspoon of water at a time to make a soft dough. I needed only 2 teaspoons. 
Water needed will depend on the moisture content of the potato and flour used.
Let the dough rest for 5 minutes.
Place the dough on parchment and press a bit with your hand.
Dust brown rice flour on top and roll it out with “light” pressure into as thin as possible. (Keep dusting more flour to avoid dough sticking to the rolling pin and breaking apart).
Cut the rolled out dough using pizza cutter into squares or diamonds.
Use a fork to prick a few holes in the dough.
Place parchment on baking sheet and Bake in preheated 370 degrees F for 15 minutes.
Take the crackers out, break them apart and bake for another 8-10 minutes until crisp to touch.
Cool and store in airtight container.



These crackers are being shared at Slightly Indulgent Tuesdays, Allergy Free Wednesdays, Ricki’s Wellness Weekend, Healthy Vegan Fridays



Want More Delicious Recipes to Your Inbox?

Comments

  1. says

    i have always been a cracker lover and these look fantastic!! they look perfectly crispy and i love the color! also, i love that mashed potato is the base.

  2. says

    Now that’s clever stuff – I like that the binding is potato rather than fat or oil. I can eat a load of these and not feel too mad about it!

  3. Misty says

    Just dropping by, and I love to try this recipe Richa. I love crackers and other snacks! But I think, I’d have to add more turmeric/curcumin powder to it. Just to add more spice. :)

  4. says

    These look fantastic and easy…thus making this recipe a must bake in the near future. As we ramp up into spring and are getting closer and closer to our Australian summer we are choosing to eat lighter meals and learning to make my own crackers is a great skill that will help towards making summer meals more interesting :) Thank you for your amazingly inventive vegan recipes. Who says that we are missing out?!

    • says

      i dont know why people say that.. coz i am eating so much more fun stuff since the diet change:) i think you can add these small crackers to a a salad too. like a crackery version of a tortilla strip salad:)

  5. says

    Wow…I totally agree, these crunchy crackers would be divine with hummus (oh hummus, how I love thee?) I’m thrilled they are homemade and GF…making these asap :) For a cheesy rendition, I wonder…can nutritional yeast take a role in the cast of ingredients?

  6. says

    I love the way the crackers look, and they sound so delicious. I’m wondering — did you bake them right on the paper? I can’t imagine you could remove the paper but am just double checking.

    • says

      yes, i just moved the parchment onto a sheet and baked them. After 15 minutes, they easily came off the parchment to break up. the dough is too soft and crumbly to be able to remove from the sheet once rolled.

  7. says

    Richa this recipe looks INSANE! Deep down I adore crackers and never find anything I truly love. I’ve also never made my own with any great success either! Pinned for a later date! Thanks!

  8. says

    these look totally wonderful – I want some ……. now!!!!! I love Indian snacks, but many are deep fried, so I don’t bother, but these, wow, I shall make some very soon:) thank you

  9. Anonymous says

    I tried the recipe using white rice flour. It tasted good right out of the oven. After a couple of hours though it turned chewy and inedible. I don’t know what went wrong.

    • says

      Maybe there was some extra moisture and it needed to be baked slightly longer? I havent tried white rice flour. there are several varieties of white rice too, so it really depends. these crackers stay crispy. the last batch i made lasted about 3 days. in one batch a few were just a teeny bit soft and probably chewy later because they were the center crackers which dint bake enough.

  10. says

    Love this recipe.Today I tried squishing the dough into muffin tin compartments (instead of rolling the dough out and cutting). They turned out great and baked evenly because in just had a small amount of dough in each compartment. Thanks, Richa.
    Diane in Bloomington, In.

  11. Sonny says

    I tried these with nutritional yeast, black pepper, cummin and paprika. They were absolutely delicious. So much tastier than store bought biscuits. Highly recommend. Easy to make and versatile. Thanks so much for posting the recipe and for easy to follow instructions. 10/10!

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>