Here’s another Diwali recipe — a savory treat. These crackers are crisp, flavorful, baked, and naturally gluten-free. Traditional Namak Paare are usually made from wheat flour or a mix of wheat and semolina, flavored with carom (ajwain) and black pepper, then deep-fried. They are a classic festival snack, served alongside sweets for guests during the multi-day Diwali celebrations. Diwali follows a series of festive days, beginning with Dussehra, moving through celebrations that include special dishes for children, and continuing into the main Diwali festivities and visits with family and friends.
These crackers are inspired by Potato Murukku, a thicker, noodle-like fried snack. The same soft potato dough that would normally be extruded into hot oil to fry has been adapted here into a thin, rolled dough and baked until perfectly crisp. The finished crackers capture the flavor and aroma of murukku, take on the diamond or square shapes of paare, and show a warm turmeric tint. They make a fun, crunchy snack for holiday platters, or a wholesome accompaniment to soups, dips, and spreads.
I chose to bake the crackers rather than fry them, resulting in a lighter texture while keeping the savory taste intact. You can experiment with cumin, dried herbs, or other seeds in place of carom for different flavor profiles. These crackers also work well as part of a Thanksgiving appetizer selection alongside other festival recipes.
I usually make small batches so I can try multiple variations without ending up with too many leftovers. If you prefer, you can easily double or triple the recipe to feed a larger crowd or to have spares for later.
From my archives, I also like a chickpea-based version when I want a different gluten-free cracker option.
Start by boiling and mashing the potato until smooth. If using oil, add it now and mix well so the potato is slightly glossy and pliable.
Combine brown rice flour, salt, spices, and baking powder, then blend these dry ingredients into the mashed potato until the mixture resembles coarse crumbs.
Add a teaspoon of water at a time, mixing gently until you form a soft, cohesive dough. Depending on the moisture in your potato and flour, you may need only two teaspoons.
Rest the dough for about five minutes to let the flour hydrate evenly.
Place the dough on parchment paper, press it lightly, and dust the top with more brown rice flour. Roll the dough with a gentle, even pressure as thin as you can — adding more dusting flour as needed to prevent sticking and tearing.
Use a pizza cutter to slice the dough into squares or diamond shapes. Prick a few holes in each piece with a fork to help steam escape and to ensure an even bake.
Bake on a parchment-lined sheet in a preheated oven at 370°F (188°C) for 15 minutes. Remove the sheet, gently separate any crackers that are still attached, then return them to the oven for another 8–10 minutes or until they are dry and crisp to the touch.
Crrrunnchh — satisfyingly crisp and light.
Baked Namak Paare — Savory Potato Rice Crackers
Allergy information: free from gluten, dairy, egg, soy, corn, nuts, and yeast when prepared as listed.
Yield: about the size of a 4-inch bowl; easily doubled or multiplied for larger batches.
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 (adjust as needed)
Method:
1. Mash the potato until smooth; stir in the oil if using.
2. Combine brown rice flour, salt, pepper, carom or cumin seeds, turmeric, and baking powder, then add to the mashed potato. Mix until the mixture is crumbly.
3. Add water a teaspoon at a time and form a soft dough. Depending on your potato and flour, you may need only two teaspoons. Let the dough rest for five minutes.
4. Place dough on parchment, press it slightly, dust with brown rice flour, and roll thin with gentle pressure. Keep dusting to prevent sticking.
5. Cut into squares or diamonds with a pizza cutter, prick with a fork, and transfer the parchment to a baking sheet.
6. Bake at 370°F (188°C) for 15 minutes. Remove, separate any pieces that remain joined, then bake another 8–10 minutes until crisp.
7. Cool completely before storing in an airtight container to preserve crunch.
These crackers are great to include on party platters, as a light snack for holiday guests, or as a homemade gift when packed in a jar. Enjoy experimenting with spices and seeds to find a favorite version.