Yield: 1 servings
|1 cup||Plain flour|
|¼ cup||Puffed gram; (phutana or dalia)|
|½ tablespoon||Whole dalia|
|5||Green chillies crushed; (5 to 6)|
|½ tablespoon||Coriander finely chopped|
|1 teaspoon||Sesame seeds|
|10||Peanuts coarsely crushed; (10 to 12)|
|½ teaspoon||Red chilli powder|
|Salt to taste|
|Oil to deep fry|
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
Converted by MC_Buster.
Converted by MM_Buster v2.0l.