Sorghum flour Namakpare and Gudpare (Baked, Super crispy)| 2 recipes!
Indulge in crispy, flavorful Sorghum flour namakpare (crackers), made 2 ways (salty and sweet) without frying for a healthier twist. This traditionally fried Indian snack is enjoyed by children and adults alike, now enjoy the baked version, guilt-free!
Equipment
- 1 Baking Tray
- 1 Rolling Pin
- 1 Pizza Cutter
Ingredients
For Namakpare (salty cracker)
- ⅓ cup Sorghum flour
- ⅓ cup Chickpea flour
- ⅓ cup Rice flour
Fat
- 2-3 tbsp Peanut oil
Leavening Agent
- ¼ tsp Baking soda
Spices
- ¾ tsp Dried fenugreek leaves
- ¾ tsp Salt
- ½ tsp Red chilli powder
- ⅛ tsp Asafoetida (hing) powder
For Gudpare (Sweet Crackers)
- ⅓ cup Sorghum flour
- ⅓ cup Rice flour
- ⅓ cup Chickpea flour
Fat
- 2-3 tbsp Ghee
Sweetener
- 55 grams Jaggery (Gur)
Leavening agent
- ¼ tsp Baking soda
Flavor
- ½ tsp Ground cardamom
Instructions
Preparation (For Namakpare)
- Line a baking tray with parchment paper and set aside. Preheat the oven to 350 deg F.
Mixing it all up!
- In a large mixing bowl, sieve together the three flours (sorghum, rice and chickpea flour), baking soda and salt. Add about 1/4 tsp of hing/ asafoetida powder into the flour.
- With a spoon, give all the ingredients a good mix. Add in the red chilli powder and dried fenugreek leaves. Mix all the ingredients well.
- Make a well in the center and pour the oil into it. Using a spoon or your hands blend the flour into the oil.
- Add 1/3 cup hot water into the mix and mix using a spoon. Mix for about 1-2 minutes, touch the dough to check the temperature, and knead it into a soft dough. The dough comes together very quickly. Add about 1-2 tsp of oil on the surface of the dough.
Rolling and Shaping
- Divide the dough into 2 parts. Place one part of the dough on a sheet of plastic wrap and tuck in the sides making a rectangle with the plastic sheet.
- Roll the dough approximately 1/4 cm in thickness into a rectangular piece.
Baking
- Place the baking tray in the middle rack of the preheated oven and bake for about 12 minutes. Then, flip them using a spatula and bake them for another 5-6 minutes.
- Turn off the oven and let the Namakpare remain inside for about 2-3 minutes.
- Take them out, let them cool completely before transferring them into an airtight container.
Preparation (For Gudpare)
- Preheat the oven to 350 deg F. Line a baking tray with parchment paper.
- In a small pan on low-medium heat add 1 tbsp of water and the jaggery pieces. Keep stirring as the jaggery melts. In about 5-7 minutes when the jaggery melts and comes to a soft boil, remove from the heat.
- Microwave the ghee for 20 seconds or melt the ghee over the stovetop.
Making the dough
- In a mixing bowl sieve together the flours and baking soda. Add in the ground cardamom and using a spoon, mix well.
- Make a well in the center and add the melted ghee. Blend the ghee well. Add in the melted jaggery taking care to mix with a spoon making sure to mix the jaggery uniformly.
- Add about 1-1.5 tbsp of hot water and keep mixing with a spoon. When the dough cools down, bring the dough together into a soft dough. Apply 1-2 tbsp of ghee to the dough to keep it soft while rolling.
Rolling and shaping
- Divide the dough into 2 equal parts and place one half on a sheet of plastic wrap. Cover the dough ball making a rectangular shape.
- Roll the dough into about 1/4 cm thickness and using a knife or pizza cutter, cut into rectangular, diamond or square pieces.
- Continue this process for the remainder of the dough and transfer the pieces onto the prepared baking tray.
Baking
- Place the baking tray into the middle rack of the oven preheated to 350 deg F. Optionally, coat the surface of the gudpare with cooking ghee spray or melted ghee.
- Bake for about 12-14 minutes and flip them using a spatula. Bake for another 3-4 minutes or until the gudpare turns aromatic and beautifully golden.
- Turn off the oven and take out the gudpare.