There was something about these sweet and spicy discs that make them hard to resist. Enjoy these herb filled crackers on their own or with a cheese or dip.
By Nandita Nataraj
There was something about these sweet and spicy discs that made it hard to resist. There was a time when one was sure to find two packets of these crackers in the cookie jar. Even after all these years, I make sure to gorge on at least one packet of baked nippattu when I visit Bangalore.
- All purpose flour- 2cups or 480gms+ 3tbsp to dust
- Corn flour- 1tbsp
- Milk powder- 2tsp
- Baking soda- 1tsp
- Salt- 1to 1tspn or to taste
- Paprika powder- 1tsp
- Sugar- 2tspn
- Butter- 4tbsp melted
- Vegetable oil- 3tbsp
- Coriander leaves- 2tbsp finely chopped
- Mint leaves- 2tbsp finely chopped
- Curry leaves- 10-12 finely chopped
- Onion- 1 large, finely chopped
- Green chilies- 2, finely chopped
- Asafetida- a large pinch
- White sesame seeds- 1-1/2tbsp, toasted
- Water to knead as required
- Sift the all purpose flour along with the corn flour, milk powder, baking soda and salt to a large bowl. Add the sugar and mix well.
- Add chopped coriander leaves, mint leaves, curry leaves, asafetida, chopped onion, green chilies, toasted sesame seeds, melted butter and oil and mix well.
- Sprinkle water a few spoons at a time and mix to form a stiff dough. Cover and refrigerate the dough for 15-20min
- Divide the dough into four portions and roll each portion into a disc of 1mm thickness. Using a cookie cutter, cut out the crackers into desired shapes and prick holes into the dough using a fork.
- Alternatively, pinch small lemon sized balls, place them between two plastic sheet and press to flatten it into a disc.
- Arrange the crackers on a prepared baking sheet and bake in a preheated oven at 180C for 15-20 min, flipping once after 10min.
- Repeat the procedure with the remaining dough.
- Allow the crackers to cool completely before storing them in air tight containers.