• Skip to main content
  • Skip to primary sidebar
Raks Kitchen
menu icon
go to homepage
  • Recipe index
  • Lunch ideas
  • About Me
  • Amazon Store
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • Recipe index
    • Lunch ideas
    • About Me
    • Amazon Store
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Recent Posts

    Mint nippattu, pudina nippattu | Gokulashtami special

    August 10, 2020 by Raks Anand Leave a Comment / Jump to Recipe

    mint-nippattu-recipe

    Mint nippattu or pudina nippattu is a crispy, light and flavourful snack. Looking for Gokulashtami special snack? Full video recipe

    Even if I try to plan ahead and post a couple of special recipes for the festivals, it somehow never happen to me. Though starting thinking about the upcoming Gokulashtami festival 15 days back, I managed to post only this one new😅. Glad I could update my old thattai post too with video earlier.

    mint-nippattu

    I wanted to make mint thattai and post, but thought instead of repeating the same, I would post this nippattu version after getting tempted by this video. So made this tweaked version and it turned out really awesome. To be honest, somehow had a thought, nippattu are dry, hard snack (kind of the anjaneyar vadai's texture). Never tasted one, but had that idea. So the result was super surprising texture for me, that, I immediately gave it to Vj and Aj for tasting. They loved it too!

    I tried a version of seedai last week for blog post, but results weren't satisfying, skipped posting. Glad this turned out good 😄 Check out my Gokulashtami recipes and other details in this post. Since it's weekday, some of your might be working, some may have more time in contrast. Just choose the recipes accordingly and keeping up the festive mood instead of stressing yourself.

    mint-nippattu-recipe
    Print Pin
    5 from 1 vote

    Mint nippattu or pudina nippattu

    Mint nippattu or pudina nippattu is a crispy, light and flavourful snack. Looking for Gokulashtami special snack? Full video recipe
    Course Snack
    Cuisine Indian
    Prep Time 20 minutes
    Cook Time 30 minutes
    Servings 30 mini nippattu
    Cup measurements

    Ingredients

    • 1 cup rice flour I used idiyappam flour
    • ½ cup mint leaves
    • ¼ cup maida
    • ¼ cup fried gram dal Pottukadalai/ chutney dal
    • ¼ cup peanuts Roasted
    • 2 tablespoon hot oil
    • 4 Green chillies
    • 1 teaspoon Cumin seeds
    • ¼ teaspoon asafoetida
    • Oil for deep frying
    • Salt, water - as needed
    Prevent your screen from going dark

    Instructions

    • Powder fried gram dal (pottukadalai/ chutney dal) very coarsely to resemble crushed ones. set aside.
    • Same way, use pulse option in your mixie 2-3 times for peanuts too. Set aside.
    • Grind smoothly - green chillies with pudina/ mint leaves, cumin seeds, asafoetida and little water.
    • Heat a pan and roast rice flour until it just heats up. 1 minute roughly. Don't let it change colour. Transfer to mixing bowl.
    • Roast maida in same pan in medium flame for about 2 mins. Transfer it to mixing bowl.
    • Let it cool and mix well. Add crushed peanuts, fried gram dal, salt, hot oil and the ground paste in order.
    • Mix well and add more water little by little as needed. Prepare a tight dough, should not be sticky.
    • Divide into two and work on each portion. Spread to a thick sheet over a counter top.
    • Use a small lid to cut out form the spread sheet of dough. Take off the excess parts and incorporate it to the remaining dough.
    • Prick the nippattu at few places to prevent it from puffing.
    • Heat oil in a kadai. Deep fry few per batch (depending on the size of kadai/ oil).
    • Oil should be hot while you drop the nippattu. Once it floats on top, flip and lower the flame.
    • Cook until bubbling sound completely stops, turns golden and light/ crisp.
    • Drain over paper towel. Repeat to finish.

    Video

    Notes

    • Suggest to roll and cut out instead of dividing the dough and flattening with hands.
    • Roast maida thoroughly. You can add sesame seeds, roasted coconut gratings or kopra to the dough.
    • You can skip mint and make plain nippattu with same recipe. Instead of mint, use few curry leaves.
    • If you do not prick with fork, it puffs and traps oil inside. So never skip it.
    • Oil should be hot while dropping the nippattu in oil. Otherwise it might dissolve in oil.
    • Please stick to the measurements and ingredients. If you add more of any it will be drinking too much oil.
    • Do not skip maida as it binds the dough together.
    YoutubeDo you like short videos? Subscribe now!
    InstagramMention @rakskitchen or tag #rakskitchen if you have tried this recipe.

    Mint nippattu method:

    1. Powder fried gram dal (pottukadalai/ chutney dal) very coarsely to resemble crushed ones. set aside.
    2. Same way, use pulse option in your mixie 2-3 times for peanuts too. Set aside.
    3. Grind smoothly - green chillies with pudina/ mint leaves, cumin seeds, asafoetida and little water.
      mint nippattu
    4. Heat a pan and roast rice flour until it just heats up. 1 minute roughly. Don't let it change colour. Transfer to mixing bowl. Roast maida in same pan in medium flame for about 2 mins. Transfer it to mixing bowl.
    5. Let it cool and mix well. Add crushed peanuts, fried gram dal, salt, hot oil and the ground paste in order. Mix well and add more water little by little as needed. Prepare a tight dough, should not be sticky.
    6. Divide into two and work on each portion. Spread to a thick sheet over a counter top.
    7. Use a small lid to cut out form the spread sheet of dough. Take off the excess parts and incorporate it to the remaining dough.
    8. Prick the nippattu at few places to prevent it from puffing.
    9. Heat oil in a kadai. Deep fry few per batch (depending on the size of kadai/ oil). Oil should be hot while you drop the nippattu. Once it floats on top, flip and lower the flame.
    10. Cook until bubbling sound completely stops, turns golden and light/ crisp. Drain over paper towel. Repeat to finish.
      mint nippattu ready

    Cool down completely and store in airtight containers. Enjoy the crisp, light mint nippattu with tea/ coffee. Keeps good upto 2 weeks in room temperature.

    pudina-nippattu

    Other

    • Sheer khurma recipe
    • Methi Muthiya Recipe
    • Coin Potato Fry Recipe
    • Cooking without fire recipes

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Raks anand

    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

    More about me →

    Popular

    • Eggless doughnut recipe, Basic donut, soft & light
    • Medhu vadai, Ulundu vadai recipe - With video
    • ABC juice recipe, Apple Beetroot Carrot juice
    • Microwave hot chocolate recipe | Single serving

    Pongal Recipes

    • Sakkarai pongal recipe (Sweet pongal recipe)
    • Vellai pongal recipe, Creamy rich paal pongal
    • Ezhukari kootu recipe,  For Thiruvathirai, Pongal
    • Ven pongal | Ghee pongal recipe | How to make ven pongal

    Footer

    ↑ back to top

    Links

    • Privacy Policy
    • FAQ

    Also from Rakskitchen

    • Rakskitchen Tamil

    Contact

    • [email protected]

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 Rakskitchen