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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
Prep Time20 mins
Cook Time30 mins
Course: Snack
Cuisine: Indian
Servings: 30 mini nippattu


  • 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


  • 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.



  • 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.