Oil Free Nippattu

nipattuWith the soaring temperatures deep frying is a pain. Morning hours before 9am, I’m worried about loosing creative time, evening hours I’m too tired. So with the success or cookies and Karachi biscuits I reckoned I could bake the jar snacks instead of deep frying it, After all Iyengar bakery also has bakes its nippattu instead of deep frying it.

Nippattu is a deep fried jar snack from Karnataka. Usually made of rice, til, chilli powder, coriander leaves,pounded ground nuts ghee. This is deep fried and stored, it stays for about a week if it is not munched out earlier.

So my first attempt was with the same ingredients and guess what the nippattu turned so hard that we could play carom with it.

Like I mentioned inspired by the success of the Karachi biscuits and cookies I modified the same base recipe and guess what I had crisp nippattu just like the Iyengar bakery ones.


1 cup maida (all purpose flour)

½ tsp. Baking soda.

1 ½ tbsp. Yellu (sesame seeds)

1 ½ tsp. Sugar

¾ tsp. Salt. (titter to taste)

1/3 cup broken peanuts

1 onion chopped. Optional

2 green chillies finely chopped.

2 tbsp. Coriander leaves finely chopped.

4 tbsp. Melted butter.

2-3 tsp. Of warm water.


  • Sift the flour with the baking powder.
  • Add salt, sugar
  • Chopped onions, coriander leaves and green chillies.
  • Add the yellu., butter and peanut.
  • Add just enough water to make a soft dough.
  • Roll the dough out like large roti and cut out 2’ circles.
  • Range these in a greased tray.

Preheat the oven and bake for 10-12 mnts at 180o temperature. When it cools put it in a jar and store it.

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