Nipattu, Rice crakers, Crispy Nipattu

Nipattu, Rice crackers, Crispy Nipattu

Ingredients : 

Rice Flour -  1 Cup 

Gram/Besan Flour - 1/4 Cup 

Fried Gram - 1/4 Cup 

Roasted peanut - 1/4 Cup 

White Sesame - 2 tsp

Curry leaves - 1/4 cup 

Coriander leaves -  1/4 cup

Ghee - 3 tsp 

Jeera - 1/2 tsp 

Red chili powder - 1 tsp (Spice as per needed) 

Salt (as needed) 

Oil for deep fry 

People living in Argentina: You can add dry curry leaves if you have a stock else you can omit, Add just the coriander :-)

Method : 

Roughly crush roasted gram and peanuts separately. Don't powder such that there are few pieces of peanuts. Nipatt tastes good when u get pieces of peanut, fried gram in your bites.

• Add all ingredients in a bowl and mix well,
• Add salt and check the spice level too, Add ghee and give it a mix 
• Add water in small batches to form a soft chapati like dough. The dough should not be too soft or too hard. Divide the dough into small lemon sized balls
• Now, heat the oil for deep frying.
• Take a thick plastic sheet or butter paper. Grease the sheet as well your hands with little oil. (This helps in removing nippattu from the sheet for deep frying). flatten it using your palm to form a small circle. Dont make it too thin or too thick. 
• You can make small holes using fork on the nipattu for extra crispyyyyyy.
• Deep fry the nipattu in a medium-low flame on both sides till they turn crisp and golden brown both sides. Once done, remove from oil and transfer to a paper towel.
• Let it cool for 10-15 mins 
• Transfer it to an airtight container.

Crispy Nipattu is already!!, Make Nipattu masala and enjoy !! or Have it with coffee :-) 

Masala tikki, Tikki for Chaats, Flat Puri

Masala Tikki, Tikki for Chaats, Flat Puri

Ingredients: 

Maida (all-purpose flour) 1 cup Rava ½ cup Cooking oil/Ghee 2 tsp

Salt for tsp Cumin seeds ¼ tsp Ajwain ¼ tsp Chilly flakes 1 tsp (If needed)

Method :

• Add all ingredients & mix well , now by seeing the consistency add little water, mix well like for a chapati dough but little soft . 
• Rest the dough 10 -15 minutes.
• Now flattened the small dough balls using a rolling pin or small bowl to round in shape (oil or maida flour can be used to flattened) now using the fork prick all the flattened poori.
• Now heat oil in a pan & deep fry the flattened pooris wait until it comes up by its own, now fry until golden brown, cook it for 2-3 minutes & remove it
• Now the hot and crispy flat tikki's are ready to serve with Chaats

SEV Recipe, Besan SEV , SEV for Chaats

SEV - For Chaats

Ingredients:

1 1/4 Cup of Besan 

2tsp hot oil

Turmeric

Asafoetida 

Salt to taste

Oil for greasing 

Oil for deep frying 

Method:

Combine all ingredients in a deep bowl with approx 1/4 cup of water, Mix well and kneed into a soft dough,  and keep aside. If you feel the dough is too sticky, Grease your hands with little oil and press . This will prevent dough from sticking to your hands 

Grease the SEV press mold with little oil 

Once the oil is hot and ready, press the SEV and keep the flame in low until it gets cooked. 

Do not turn the SEV, Drain on an absorbent paper. 

Repeat the steps deep-fry the remaining dough

Let it cool for 10-15 mins 

Transfer it to any airtight container.

 

SEV is ready to be served with coffee, :-) Make chaats , and enjoy !!

PS : The same ingredients with 1/4 cup of Rice flour and 3tsp of soaked ajwain is used for making OMPUDI :-) Which we add in mixtures.