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

November 7, 2012 By Richa 63 Comments

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.

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

« Sooji Halwa/Sheera/Semolina Crumble with Cashews and Cranberries. Vegan Diwali recipe

Diwali Festival Sweet and Savory Recipes round up. vegan »

Comments