Baked Masala Para (Crispy Spiced Namak Pare)
Oven-baked spiced namak para with ajwain, cumin, and black pepper. Diamond-cut, snap-crisp, and jar-ready for chai time or festival trays.
Equipment
- Mixing bowl
- Rolling pin
- Sharp knife or pizza cutter
- Baking sheets
- Parchment paper
- Wire rack
Ingredients
For the dough
- 1 1/2 cups atta (whole wheat flour) about 195 g
- 1/2 cup maida (all-purpose flour) about 60 g; or use all atta for 100% whole wheat
- 2 tablespoons besan (gram flour) optional, for nuttiness
- 1 teaspoon ajwain (carom seeds)
- 3/4 teaspoon cumin seeds (jeera) lightly crushed
- 3/4 teaspoon crushed black pepper
- 1/2 teaspoon red chili powder or to taste
- 1/4 teaspoon turmeric powder
- 1/8 teaspoon hing (asafoetida)
- 1 teaspoon salt or to taste
- 1/3 cup ghee or neutral oil about 80 ml; melt ghee if using
- water as needed, usually 1/3 to 1/2 cup
For baking / finish
- 1-2 teaspoons oil for brushing
- 1/2-1 teaspoon chaat masala optional, sprinkle while hot
Instructions
Mix the dough
- In a large bowl, combine atta, maida, besan (if using), ajwain, cumin, black pepper, red chili powder, turmeric, hing, and salt. Mix until the spices look even.
- Add the ghee or oil. Rub into the flour with your fingertips until the mixture looks like wet sand and holds together when squeezed.
- Add water one tablespoon at a time until a stiff, smooth dough forms. It should be firmer than chapati dough: not sticky, not crumbly.
- Knead 1 to 2 minutes until the surface looks smooth. Cover and rest 15 to 20 minutes. Preheat the oven to 375°F (190°C) and line two baking sheets with parchment.
Roll, cut, and bake
- Divide the dough into 2 to 3 balls. Grease the board lightly with oil. Roll one ball into a thin sheet, about 1/8 to 1/4 inch thick.
- Cut vertical lines about 3/4 to 1 inch apart, then cut on the diagonal to make diamonds (or cut squares if you prefer). Separate the pieces gently.
- Arrange on the baking sheets with a little space between each piece. Brush lightly with oil.
- Bake 10 to 11 minutes, flip each piece, then bake 8 to 12 minutes more until the edges are golden and the centers feel firm. Total bake time is usually 18 to 23 minutes depending on thickness.
- While still hot, sprinkle with chaat masala if using. Transfer to a wire rack and cool completely before storing in an airtight jar at room temperature for up to 2 weeks.
Notes
Do not skimp on the fat in the dough. It is what keeps baked para short and crisp instead of tough.
Roll thinner than mathri. Thick diamonds stay soft in the middle.
Cool completely before jarring. Warm para steam and lose crunch in storage.
Vegan swap: use oil instead of ghee; keep the same quantity.
Re-crisp softened para at 300°F (150°C) for 5 to 8 minutes; cool before sealing again.
Air fryer: 350°F (175°C), single layer, 7 to 8 minutes, flip, then 5 to 7 minutes more until golden. Work in batches.
All-atta version: skip the maida and use 2 cups atta; you may need a splash more water and a minute longer bake.
Tried this recipe?Let us know how it was!