Nippattu is a spicy deep-fried snack recipe from Karnataka or South India that is a perfect tea-time snack. It is usually prepared during festive seasons, such as Deepawali, Ganesh Chaturthi and even Krishna Janmashtami. ¼ cup peanuts, roasted. ¼ cup putani, roasted chana dal, 2 tbsp dry coconut..½ tsp cumin. 1 cup rice flour / aki hittu, ¼ cup maida / all purpose flour / plain flour, 2 tbsp Semolina / Bombay rava, 1 tsp Kashmiri red chilli powder, 1 tsp sesame seeds, a pinch of asafoetida, 1 tbsp curry leaves, salt to taste. Firstly, roast peanuts, Putani, dry coconut and cumin in a small blender. Take it. Blend to coarse powder. Transfer to a large mixing bowl. Add 1 cup rice flour, 4 cups maida and 2 tablespoons semolina.
Add red chili powder, sesame seeds, curry leaves and salt. Mix well and make sure everything is well combined. Next pour hot oil over the flour. This helps give extra crispiness to the nippattu. Mix with the spoon as the oil will be very hot. Next, mash the flour well with oil. Also add water in batches and knead the dough. Knead smooth and soft dough like chapati flour. Divide the dough into 2-3 equal portions and prepare a ball. Alternatively, tap them into small thick discs. Also, slightly grease it with oil. This prevents the dough from sticking to the rolling pin. Alternatively, tap them into thick discs and roll out the dough like a paratha into a slightly thicker cut with a cookie cutter or box lid. Now deep fry the nippattu in hot oil in batches. Don't rush too much as the nippattu takes a long time to cook. Fry the nippattu or theattai on medium heat to make sure they are fully cooked. Fry the tattai or nippattu until they are golden brown and crisp. Go. It takes about 4 minutes. Pour on a kitchen paper to remove excess oil. Sieve Nippattu or Thattai in the end, or store in an airtight container for 10-15 days, when it is completely Cools down.
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