Here’s another Diwali post — a savory one. These crackers are crunchy, flavorful, baked and gluten-free. Traditional namak paare are usually made with whole wheat flour or a mix of wheat and semolina, spiced with ajwain (carom seeds) and black pepper, then deep-fried and served alongside sweets for festival guests. Diwali celebrations often span several days, beginning with Dussehra and including family visits, special dishes and plenty of eating. Typical festival foods include black chana masala for children, plain semolina halwa, and deep-fried puris.
These crackers are inspired by potato murukku, a thick, noodle-like snack made from a soft dough that’s typically pressed through a cookie press directly into hot oil and fried until crisp. I used the same soft dough to make thin, crisp baked crackers instead. They carry the flavors of murukku, resemble namak paare in shape, and have a pretty turmeric hue — perfect for snacking.
They work well as crackers with soups, dips or hummus. For variation, swap ajwain for cumin seeds or dried herbs. Some Diwali recipes like the semolina crumble with cranberries also translate nicely to Thanksgiving menus.
Start by mashing a boiled potato. If using oil, mix it into the mashed potato now.
Combine brown rice flour, salt, spices and baking powder, then add to the potato and mix until the mixture becomes crumbly.
Add water a teaspoon at a time and bring the mixture together into a soft dough — I used about 2 teaspoons. The exact amount depends on the moisture in the potato and the flour.
Let the dough rest for five minutes. Place it on parchment and press it lightly. Dust the top with brown rice flour and roll the dough gently as thin as possible, adding more flour as needed to prevent sticking.
Cut the rolled dough into squares or diamonds with a pizza cutter and prick a few holes in each piece with a fork.
Bake on a parchment-lined sheet in a preheated oven at 370°F for 15 minutes. Remove, separate the crackers, then bake another 8–10 minutes until crisp to the touch.
Crrrunnchh
Baked Namak Paare — Savory Potato Rice Crackers
Allergy information: gluten-, dairy-, egg-, soy-, corn-, nut- and yeast-free.
Yields about a small 4-inch bowl of crackers. Easily doubled or multiplied.
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 (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:
1. Mash the potato and stir in the oil if using.
2. Combine brown rice flour, salt, spices and baking powder; add to the potato and mix into a crumbly texture.
3. Add water a teaspoon at a time until a soft dough forms (about 2 teaspoons, depending on moisture in the potato and flour).
4. Let the dough rest for 5 minutes. Place on parchment, press lightly, dust with brown rice flour and roll as thin as possible, adding more flour to prevent sticking.
5. Cut into squares or diamonds, prick a few holes with a fork, and transfer the parchment to a baking sheet.
6. Bake at 370°F for 15 minutes, separate the crackers, then bake another 8–10 minutes until crisp.
7. Cool completely and store in an airtight container.
These crackers were shared for festive recipe events and are a great allergy-friendly snack to enjoy during Diwali or any celebration.