Baked Oats Namak Pare Recipe — Crispy Savory Oats Crackers

Baked Oats Namak Pare — a savory, crunchy snack made with whole wheat and oats.

This is a healthier take on the traditional namak pare and is easy to prepare.

After sharing an indulgent Mithai Cheesecake, I wanted to post something lighter and more wholesome. Namak pare are one of my favorite snacks — back home in India they were a must for Diwali and Holi. I love the classic fried version, but for a healthier option I made a multigrain, baked version using whole wheat and oats. I often bake snacks like baked methi mathri or baked gur para, and these baked namak pare are a great alternative for anyone who prefers to avoid deep frying.

About these Oats Namak Pare

These baked oats namak pare:

• Offer a wholesome alternative to traditional namak pare.
• Are baked, not fried.
• Are perfect to munch with a cup of chai.
• Make lovely edible gifts for friends and family.

The recipe uses simple pantry ingredients you likely already have.

Atta (whole wheat flour): I used the atta I usually use for roti/chapati; other whole wheat flours will work too.

Oats: Rolled oats add fiber and a pleasant texture. I pulsed them briefly in a food processor to break them a little. Instant oats can be used if preferred.

Sooji (semolina): A small amount gives extra crunch.

All-purpose flour (maida): A little maida lightens the texture so the namak pare aren’t overly dense. You can replace it with more whole wheat if you prefer a denser, whole-grain version.

Ajwain (carom seeds): I used ajwain for flavor, but you can swap in kasuri methi, black pepper, turmeric, or other spices. And of course, salt — essential for namak pare.

If you prefer not to have whole rolled oats visible in each bite, pulse them a few times in a food processor to break them down before using.

Baking time and temperature: I bake these at 375°F for about 18–20 minutes. The exact time depends on how thin you roll the dough — I roll between 1/6″ and 1/8″ for a crisp finish in 18–20 minutes. If rolled thicker (around 1/4″), they will need a few extra minutes.

Storage: Stored in an airtight container at room temperature, these stay crisp for about two weeks. They may last longer, but that’s how long they lasted in my kitchen.

Enjoy them as a teatime snack with chai or coffee.

Method

1. In a large bowl combine rolled oats (pulse 2–3 times if you want them slightly broken), atta, all-purpose flour, sooji, and baking powder. Stir to mix.
2. Add salt and ajwain and mix again until evenly distributed.
3. Add 3.5 tablespoons of oil and rub it into the flour and oats mixture using your fingertips until it resembles coarse crumbs.
4. Check the crumb: take a small handful and press between your palms. If it holds together, the oil is sufficient; if it crumbles, add the remaining 1/2 tablespoon of oil and mix.
5. Add water gradually and knead to form a stiff dough. I used about 1/2 cup plus 1 tablespoon of water. Cover the dough with cling film and let it rest for 20 minutes.
6. Roll the dough out to about 1/6″–1/8″ thickness with a rolling pin.
7. Cut into vertical strips, then slice diagonally to form diamonds about 3/4″ wide, or shape them any way you prefer.
8. Arrange the pieces on a baking sheet lined with parchment paper and bake at 375°F for 18–20 minutes, or until crisp. Check after 15 minutes to avoid burning.
9. Let the namak pare cool completely on a rack, then store in an airtight container at room temperature.

If you try this Baked Oats Namak Pare recipe, I’d love to hear how it turned out and any flavor variations you used.