Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 cup | Plain flour |
| ¼ cup | Puffed gram; (phutana or dalia) |
| \N \N | ; flour |
| ½ tablespoon | Whole dalia |
| 5 \N | Green chillies crushed; (5 to 6) |
| ½ tablespoon | Coriander finely chopped |
| 1 teaspoon | Sesame seeds |
| 10 \N | Peanuts coarsely crushed; (10 to 12) |
| ½ teaspoon | Red chilli powder |
| \N \N | Salt to taste |
| 2 tablespoons | Oil |
| \N \N | 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.