Baked Cumin / Nigella Seeds Namkeens

I just love these quick and delicious Crackers or, as we call them in India – Namkeens. They are crispy savory bites. They can be enjoyed with tea or just munched on. These crackers are delectable and it takes so little time and effort to bake them. Even baby Prisha loves munching on them as finger food which I think is the best part! Having these delicious homemade Namkeens not only introduces new flavors to her taste buds but also encourages her to eat on her own. 

The word Namkeen comes from the Hindi word Namak which means Salt. Different parts of India have different types of Namkeens and they are mostly deep fried for the best flavor and texture. Since Prisha can easily reach the gas knobs these days, I make sure not to use the front big burner (which produces the ideal heat for deep frying) when she is around. Deep frying also takes a lot of time and hence I try to go for baking recipes instead.  These baked Namkeens are so quick to make that I can easily whip up a batch when she is taking a nap and yet have time to make dinner.

You can make these Namkeens with either Cumin or Nigella seeds. Both taste really good in these crispy Namkeens. I have used a combination of all purpose flour and whole wheat flour to make them crunchy so that they break with a snap. Try them and then post your photos and comments using my hashtag #lifewithoutalu

Ingredients:

• All Purpose Flour – ½ + ¼ cup
• Whole Wheat Flour – ½ cup
• Kosher Salt – ½ teaspoon 
• Cumin/ Nigella Seeds – ½ teaspoon 
• Butter - 4 tablespoons, unsalted, cut into small pieces
• Water - 1/3 cup (room temperature)

Directions:

• Preheat the oven to 400 F.
• Line two baking sheets with parchment paper.
• Put the two flours, Cumin/ Nigella Seeds and salt in a food processor (I used my Ninja chopper).
• Add the Butter and blend until the butter is fully incorporated.
• With the blade running, add the water (a little at a time) and blend until a smooth dough forms. If you need to, pause the food processor and push down any bits to ensure all the ingredients are added to the dough. (You may not need all the water).
• Remove from the processor and knead on the kitchen counter for a few seconds. 
• Once smooth, divide the dough into 4 equal-size pieces.

• Lightly flour your work surface and roll one of the dough pieces into a large circle. As you roll the dough out, lift it up frequently and turn it to keep it from sticking to your work surface. Make the dough as thin as you can. The thinner the crackers are, the flakier and tastier they are. If you roll it paper thin, the crackers may start turning brown before 10 minutes, so keep an eye on them.

• Transfer the rolled out dough to a baking sheet. Repeat with the rest of the 3 pieces.
• Use a pizza cutter or butter knife to cut the dough into rhombus/ parallelogram. You can do that by cutting slanted lines instead of straight and repeat till you are at the end of the dough. If you have odds and ends of dough left, you can either form it into a ball to roll out, or just make a batch of misshaped crackers. When making the cuts make sure that they are deep enough so that each cracker is separated from the other. You can do this step on your countertop as well but then you will have to pick up each cracker and transfer it individually on the baking sheet. 

• Bake the crackers until crisp and lightly browned, about 10 minutes.
• Cool and then store in an airtight container.
• Enjoy these Namkeens with a cup of hot tea or just munch on them. These also make an excellent baby snack.

Love Indian Namkeens and Fritters? Try these as well:

• Namkeen (Savory Deep Fried Indian Snacks)
• Mathri (Savory Indian Cookies)
• Mamma’s Dahi Bara (Lentil Fritters with creamy Yogurt, Chutney and Spices)
• Pyaz Ke Pakore (Onion Fritters)
• Alur Bora (Mamma’s Potato with Garlic fritters)
• Kabiraji
• Alu Tikiya ki Chaat (Crispy Fried Potato Patties with Dried Peas, Yogurt, Chutney and Spices)
• Methi Pakora (Gram flour and Fenugreek leaves Fritters)
• Palak ke Pakore (Gram flour and Spinach Fritters)
• Postor Bora (Bengali recipe: Poppy Seed Fritters)
• Besan Mathri (Deep Fried Flaky Gram Flour Cookies)