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.
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 or pudina nippattu
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
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.
Mint nippattu method:
- 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.
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.
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