This is a recipe I found inside a pack of lemongrass tea which was gifted to me. It is a Sanjeev Kapoor recipe and what caught my eye was that it was a baked version of a traditionally deep fried savoury Indian snack.
I have very vague memories somewhere in my childhood about eating the deep-fried namakparas, which I knew as “diamond cuts”. I also remember my mother making these. She would knead an all-purpose flour dough, roll out pieces of the dough into very thin circles and then cut them into small diamonds which would be deep fried.
The cooled “diamond cuts” would be soaked in a very thick sugar syrup which would dry out to make a crisp, crunchy sugar coated snack. I have left these savoury but you may coat them in sugar if you choose.
While they’re not quite the same as the deep fried namakpara (naturally), these baked ones are very nice in their own way. They’re the perfect tea/ coffee time munchies. You can also bake them like crackers and serve them with a dip or sauce.