Baked Nippattu | Baked Spicy and savoury Cracker
Baked Nippattu is a healthy take on the popular deep fried Nippat - a savoury, crunchy snack from Karnataka cuisine. Often enjoyed as is or with a cuppa!
Equipment
- Oven (OTG)
- Bowl
- Knife and Cutting Board
- Cookie Cutter
Ingredients
- 1 cup All purpose flour Maida
- 1 cup Wholewheat flour Atta
- 1 TBSP Cumin Seeds Jeera
- 2 tsp Milk powder
- 1 TBSP Cornflour
- 3/4 tsp Baking Soda
- 4 TBSP Melted Butter I used 2 TBSP melted Ghee with 4 tsp Canola Oil
- 1 TBSP Sugar I used granulated
- 1.25 tsp Salt or to taste
- 3 TBSP Oil for mixing and for basting
- 1 TBSP Coriander leaves chopped
- 1/2 tsp curry leaves chopped
- 1 tsp sesame seeds roasted
- 3 green chillies minced fine
- 1/4 tsp asafoetida
- 1.25 tsp chilly powder adjust to taste * See Notes
- 1 Onion medium- finely chopped,optional
- Warm Water to knead
Instructions
- Sieve the flours twice with soda, cornflour, salt, milk powder to a largish mixing bowl.
- Add sugar, Cumin Seeds and mix well. Heat 2 TBSP oil and butter to a smoking temperature, cool for 2-3 mins and add to the flour. Using a fork (caution – don’t use your hands, your hands could be scalded), mix the flour .
- Rub the oil-butter into the flour till it resembles breadcrumbs, much like making short bread. Now add the rest of spices, onions and mix well.
- Let it stand for 5 mins till onions release the water due to the salt.
- Now, sprinkle very little water and make into a slightly stiff dough. Do not over-knead
- Covered rest of dough for 5 mins * (see notes)
- Preheat oven to 175 Deg C
- Roll into a thickish disc, using a cookie cutter , poke them with a fork, and place the cut out discs onto a lined baking tray / silicon sheet. With a brush, apply a very thin film of oil .
- Bake for 12-15 mins at 175 deg c. flip them once , baste them again with a brush and bake for 5-7 mins at 165 when you see them golden brown. If its too brown already, they may start burning very fast.
- Cool them on the rack and store in an airtight container.
Notes
Notes –
1) If you are making large quantities, draw only a portion of the dry portion, sprinkle little water and make to a wet dough, make discs, put them out to bake, and then proceed to make another batch
2) Spices are adjusted to taste – we don’t want them to overpower the flour mix. You can use only red chilly powder instead of green chillies + red chilly powder.
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