We are into yet another edition of Magic Mingle an event started by Kalyani. This month’s magic ingredients were APF and Coriander Leaves. Things that immediately came to my mind were savoury buns, masala chappathis, khara biscuits etc.
Bangalore is famous for its Iyengar Bakeries. Some of the popular goodies sold in these bakeries include Masala Sandwich, Khara Buns, Aloo Buns, Nippattu, Khara Biscuits etc. I am a big fan of all these, but my favourite among them is the Nippattu and Khara Buns. I remember having these quite regularly, from a bakery near our house in Domlur. Nothing to beat the Iyengar Bakeries of Bangalore.
Nippattus are very similar to Thattais, but the flour used is different. Whereas Thattai makes use of rice flour, Nippattus are made using Maida. Both are traditionally deep fried. I have attempted a baked version of the nippattu. They turned out really crisp and delicious. I have adapted the recipe from here and here. So here is my version of Bangalore’s famous savoury snack Nippattu.
What you’ll need
- All Purpose Flour/Maida – 1 Cup
- Wheat Flour – 1 Cup
- Onion – 1 big, finely chopped
- Green Chillies – 2 or 3, finely chopped (adjust acc to taste)
- Fresh Coriander Leaves – a handful, finely chopped
- Sesame Seeds - 4 tsp
- Salt – 1 tsp
- Sugar – 2 tsp
- Baking Soda – 1 tsp
- Oil – ½ Cup
- Warm Water – ¼ Cup
- In a wide bowl, add the maida, wheat flour, salt, sugar, sesame seeds and baking powder. Mix well.
- Now add the finely chopped onion, green chillies, and coriander leaves. Mix well.
- Now add the oil and mix again, until the oil is well incorporated.
- Now add water little by little and knead into smooth dough.
- Cover with a damp cloth and set rest the dough for about 30 minutes.
- Preheat oven to 160 degrees C.
- Pinch out lemon sized ball out of the dough.
- Place it between 2 thick plastic sheets and press to flatten the ball.
- Flatten it well with the help of your finger tips.
- Now, cut out a neat circle with the help of a lid.
- Gently remove this disc on to a greased baking tray. Poke the disc with a fork to avoid fluffing up.
- Continue with the remaining dough in a similar way.
- Bake for 15 to 20 minutes, flipping once after 10 minutes.
- Cool completely and store in airtight containers.
That’s it, delicious nippattu ready. Serve along with evening tea or coffee.
Keep an eye towards the end of the mentioned baking time, they tend to burn easily.
Flatten the discs very thin to get crispy nippattu.