Nippattu

Nippattu – This tasty, crunchy savory snack always makes me nostalgic.. This is a great snack for tea time or travel or munching. It’s a popular snack from South Indian cuisine. This is an authentic traditional snack made in every home in Andhra Pradesh, India. I learned lots of snacks from my mom and grand ma. Nippattu is everybody’s favorite savory snack. You can taste the nice nutty taste and flavor from fried peanuts in every bite.

Step by step photo instructions

  1. Take lightly roasted peanuts in a mortar pestle to break them into tiny pieces and not turn them to powder. You may use pulse option if using mixie/blender.

2. Take 2 cups rice flour, 1/2 cup roasted chickpea/dhalia powder, 1/2 cup broken peanut pieces, 2 tsp red chilli powder, 1 tsp salt, 2 tsp sesame seeds and 1 tsp cumin/jeera in a big plate or mixing bowl. Mix everything well.

3. Add 6 tbsp hot oil to the flour and mix well.

4. Meanwhile, in a kadai, add enough oil and let it heat up on medium heat.

5. Use small portions of flour, make dough by adding water little by little. Knead the dough well. Make small balls with the dough.

6. Take 2 plastic sheets, each around 6-8″, like zip lock covers or butter paper. Rub a little oil on the sheet.

7. place the small lemon sized dough ball between the two plastic sheets and press it gently with a tortilla/steel press (If you don’t have the tortilla press, you can use a plate to press) to form a disc, as shown below, not too thick or not too thin.

8. Test if the oil is hot enough by dropping a small ball of dough. If it immediately comes up to the top, it means your oil is ready.

9. When oil is hot enough, gently peel off the presses dough and transfer into the kadai. You can fry upto 4-5 nippatlu at a time on medium high flame.

10. Wait for at least 30 seconds before you flip the nippattu onto the other side, while frying.

11. Fry them until it stops bubbling.

12. once done transfer them onto a paper towel to absorb extra oil.

13. Store them in an air tight container. They will be good for at least 3-4 weeks.

How to make Nippatlu|Nippattu

PREP TIME: 15 MINS  COOK TIME: 40-45 MINS  TOTAL TIME: 55 MINS  COURSE: APPETIZERS/SNACKS CUISINE:INDIAN MAKES : 49-50

Ingredients

rice flour – 2 cupsred chilly powder – 2 tsp
roasted chanadal/pappulu/dhalia powder – 1/2 cupsalt – 1 tsp
lightly roasted and crushed peanuts – 1/2 cupsesame seeds – 2 tsp
hot oil/ghee/butter – 6 tbspjeera/cumin – 1 tsp

Instructions

  1. Take lightly roasted peanuts in a mortar pestle to break them into tiny pieces and not turn them to powder. You may use pulse option if using mixie.
  2. Take 2 cups rice flour, 1/2 cup roasted chickpea/dhalia flour, 1/2 cup broken peanut pieces, 2 tsp red chilli powder, 1 tsp salt, 2 tsp sesame seeds and 1 tsp cumin/jeera in a big plate or mixing bowl. Mix everything well.
  3. Add 6 tbsp hot oil to the flour and mix well.
  4. Meanwhile, in a kadai, add enough oil and let it heat up on medium heat.
  5. Use small portions of flour, make dough by adding water little by little. Knead the dough well. Make small balls with the dough.
  6. Take 2 plastic sheets, each around 6-8″, like zip lock covers or butter paper. Rub a little oil on the sheet.
  7. Place the small lemon sized dough ball between the two plastic sheets and press it gently with a tortilla/steel press (if you don’t have tortilla press, you can use a plate to press) to form a disc. It should be a little thick, not very thin.
  8. Test if the oil is hot enough by dropping a small ball of dough. If it immediately comes up to the top, it means your oil is ready.
  9. when oil is hot enough, gently transfer the pressed dough disc/nippattu into the kadai. You can fry upto 5-6 nippatlu at a time on medium high flame.
  10. Wait for at least 30 seconds before you flip the nippattu onto the other side, while frying.
  11. fry them until it stops bubbling.
  12. once done transfer them onto a paper towel to absorb extra oil.
  13. Store them in an air tight container. They will be good for at least 3-4 weeks.

Tips

  1. You can reduce the chilli powder to 1.5 tsp for milder taste.
  2. If you like more nutty taste, you can add little more peanuts.
  3. Roasted chickpea powder is putnala podi.
  4. Pressed dough ball should be a little thick. Don’t press it too thin.

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