Ingredients
- 1 cup plain flour
- 1/4 cup puffed gram (phutana or dalia) flour
- 1/2 tbsp. whole dalia
- 5-6 green chillies crushed
- 1/2 tbsp. coriander finely chopped
- 1 tsp. sesame seeds
- 10-12 peanuts coarsely crushed
- 1/2 tsp. red chilli powder
- salt to taste
- 2 tbsp. oil oil to deep fry
Method
Mix all ingredients, except oil to deep fry. Add very little water at a time, to make a pliable dough. Take 2 4"x4" squares of polythene (cut and use a clean milk bag). Grease one side of each. Take a pingpong ball-sized dough, shape into round. Place on one sheet, greased side up. Cover with other sheet, greased side down. Press with a flat surface, like the bottom of a heavy steel container. Pick up carefully and let into the hot oil. Repeat for more and fry a few at a time. Fry on low/medium heat. Till golden and crisp.
Note: If the cracker is too hard, add some oil to the dough. If it breaks in the oil, add some riceflour and knead again.
Making Time
30 minutes
Makes
10-12 nipattus
Shelf Life
3 Weeks Or More