Pudina Nippattu / Pudina Thattai / Mint flavoured Rice Crispies

Nippatus/Thattai/Rice Crispies are traditional deep fried savory snack of South India. I have already posted about the "Traditional Nippattu Recipe"  in my earlier post. Adding pudina/mint leaves is a twist to the traditional nippattus. Like traditional method, rice flour,spices,crushed ground nuts,coconut and pudina(mint) will be used to prepare a dough.Tiny flat chapati/Indian breads will be prepared using the dough and these will be deep fried. Does this sound easy ??
Serve this crispy, tasty Pudina Nippattus along with hot Tea. This is perfect for your lazy weekends....

Here we go with the detailed recipe :-)

Ingredients:

1 cup rice flour
1/4 to 1/3 cup maida /all purpose flour (optional)
1 tsp white sesame seeds
2-3  tbsp ground nuts
2-3  tbsp pottu kadale/ chutney dal/split fried gram
2 tbsp grated coconut (optional)
4-5 tbsp finely chopped pudina leaves/mint leaves
2-3 tsp red chilly powder ( increase if you like spicy)
salt to taste
2 tbsp hot oil
oil for deep frying the nippattus


How To Prepare?

• Dry roast the ground nuts. Discard the skin of it.
• Add ground nuts and fried gram into a mixer jar. Run the mixie for just 2 secs. [Do not make it into a fine powder, it taste good when you get half broken nuts in the nippattu].Transfer the coarse nuts mixture into a mixing bowl.
  
• Dry roast the fresh grated coconut and sesame seeds separately for 2 minutes and transfer them into a same mixing bowl.
• Now Add in rice flour,salt, red chilly powder, chopped mint leaves into the same mixing bowl and Mix it well.
  
• Heat 2 tbsp of oil and add it to the mixture [ when you add it you should hear a sizzling sound]
  
• Now using spatula mix it well. Now add water little by little and make a medium stiff non sticky dough. keep it aside with the closed lid.
  
• Heat oil in a heavy bottomed pan for deep frying nippattus.
• Take the dough and make small sized balls. Don't forget to close the dough every time  otherwise will lose the moisture of dough.
• Take a banana leaf or plastic sheet and grease with little oil.Take a ball and keep it in a sheet. Flatten it with fingers to form tiny chapati. Make sure the tiny chapatis are neither too thin nor too thick.You can make tiny holes all around by poking with fork so that it will not fluff up like poori.
  
• Lift the sheet from one side and carefully take the nippattu/tiny chapatis and put it in a hot oil. Fry until both the sides are little brownish.Remove nippattus from oil once the sizzling sound stops and place them on kitchen tissues. It will take around 4-5 minutes for each round of frying if you keep the flame in medium.
  
  
  
  
  
  
  
  
  
  
• Repeat the same for the remaining dough. Store nippattus in an airtight container after it cools down.
  

  

Thanks so much for going through my recipe.Kindly get back to me with your comments. .Please do share it with your friends and family if you like the recipe :-)

Plain Sev /OmaPodi/OmPodi

Plain Sev is an traditional Indian fried dish.This is consumed as tea/coffee time snack. Sev is also used as an ingredient in many street foods and few other dishes.Main ingredients of this plain sev are besan (Bengalgram flour) and rice flour. Most important, using the spice Ajwain (Oma) in this recipe gives a special flavor to this snack.
Want to know more about this spice ajwain( oma)?? click here ....

Recipe source : My mother and Sharmis passions 

Ingredients :
1 cup - Besan flour 
1/4 cup -Rice flour
1 tbsp Butter  (at room temperature)
1 tsp -Ajwain(Oma) 
1 tsp - Hot oil 
Salt to taste
Oil  for deep frying

How To Prepare?

• Dry roast ajwain for about 1 min till nice aroma comes, then using mortar powder it (coarse powder is fine).Add the ajwain powder to 1/4 cup of warm water and set aside for a while.Then filter it and keep aside.
  
  
  
  
• Sieve besan flour and rice flour and transfer it into a mixing bowl.[I did not do it , as store bought flour was super fine). Add the filtered ajwain water, hot oil, butter and required salt and mix everything well.
  
• Add water little by little to form a soft sticky dough. Fill the muruku mold till 3/4th.Meanwhile heat adequate oil in  a kadai/pan , To check if the oil is hot, drop small piece of dough in a oil , if it comes to top immediately then the oil is ready.
  
  
  
  
• Press it in the hot oil starting from the corner like a circle finishing it up in the middle. Once it is cooked on one side turn over to other side and cook till bubbles  stop. Repeat this process for the rest of the dough.
  
  
  
  
  
  
  
• Drain in kitchen tissue, after it cools down store it in an airtight container.
  

Note/Alternative:

• Please be careful as you will be pressing the sev directly on to the hot oil .

Thanks so much for going through my recipe.Kindly get back to me with your comments. .Please do share it with your friends and family if you like the recipe :-)

Atta Tukudis [Wheat Flour Salted Diamond Cuts]

This is a traditional savory snack of India. Common ingredients available in the kitchen are used in this recipe. Dough is prepared by adding little amount of sugar, red chilly powder and salt to the wheat flour; Portions of dough will be rolled into chapatis/rotis; Rotis will be cut into tiny diamond shaped tukudis ; These tukudis will be deep fried.
  I have already shared very similar recipe using all purpose flour i.e Simple Salted Tukudis.This time I was not comfortable using all purpose flour and was thinking of some healthy deep fried snack box idea for my son.Finally I ended up making this wheat flour tukudis.I feel this is better than chips/any other fried items bought from outside. Do you all agree with me ??
 Kindly try this recipe and get back to me with your comments.

Ingredients:

1 cup wheat flour(atta)
 water as required
1 tsp  sugar
1 tsp ghee(clarified butter)
salt to taste (adjust the salt by tasting the dough just to be on the safer side!)
1 tsp red chilly powder 
oil for deep frying

How to Prepare?

• In a mixing bowl, place the flour and add salt, ghee,sugar, water ( add the water part by part) to it. Mix everything well with your fingertips to form a soft dough. Knead the dough nicely for 2-3 minutes  and allow it to rest for 5 mins.
      
  
  
  
  
  
  
  
  

• Dust the rolling area with little flour.Take out small sized ball of dough and roll them out flat into a round shape/any shape. (thinner chapatis will give you crisp tukudis). Now slowly transfer this chapati on to a wooden tray or back side of the flat plate.Now you can poke the rotis with fork/toothpick so that tukudis will not puff up while frying.
  
  
  
  
  
  
  
  

• Run a tukudi cutter diagonally across the chapathi to make diamond shapes. 
  
  
  
• Heat oil on a medium high flame for deep frying. Drop the diamond shapes into the hot oil and fry until the color changes to light brown. Keep moving the laddle over the tukudis so that all the tukudis gets cooked evenly. As soon as the sizzling sound stops take out the tukudis from oil.Place the tukudis on a kitchen tissue.Repeat the above steps until all the dough has been used.When it is completely cooled, store them in an airtight container.
  

• Munch them with hot tea/coffee.
  

Notes/Alternative:

• You can adjust the quantity of red chilly powder as per your wish.
• If you use more flour while rolling , you will see more residue at the bottom of the  kadai/pan. At the same time, make sure the chapati is dry before cutting them into diamond shapes , because it shouldn't stick to the wooden board while you cut them into diamond shapes. 
• How to Drop tukudis into hot oil? : Hold the wooden board/plate using your left hand on which you have chopped tukudis above the pan. Now Take a knife in your right hand .Run the knife under the tukudis and push it into the hot oil. Alternatively you can take tukudis one by one and drop them into a hot oil. This will be little longer...

Thanks so much for going through my recipe.Kindly get back to me with your comments. .Please do share it with your friends and family if you like the recipe :-)

ChurMuri ( Spicy Puffed Rice , Famous Street Food of Udupi)

If you visit Udupi and Mangalore  (Coastal Karnataka, India) never miss to eat the famous street food called "Churmuri". This is an easy, no fire , yummy snack prepared using puffed rice. We can prepare this at home too.Chopped onions,chopped  tomatoes, grated carrots ,coriander leaves, roasted pea nuts will be added to puffed rice along with red chilly powder and coconut oil. Raw coconut oil really gives a special touch to this churmuri.....

Here we go with the recipe....

Ingredients:

2-3 cups Puffed Rice
1 tbsp roasted peanuts

1/2 medium onion, finely chopped

1 medium tomato, finely chopped

1/2 small carrot, peeled and grated

1 tbsp raw mango, peeled and grated (optional)

1 tbsp coriander leaves, finely chopped

1/2 tsp red Chilly powder (Adjust according to your taste)

1/2 Green Chilly chopped (if you do not want spicy , remove seeds it and then chop)

1 tbsp lemon juice, freshly squeezed (Adjust according to your taste)

1 tbsp Coconut Oil (you can also use any other vegetable oil too)

Salt to taste

How To Prepare?

• Dry roast the groundnuts and keep it aside.
  
• Take chopped onion, tomato, green chilly, coriander leaves and grated mango ( I did not use it as it is out of season) in a large bowl and mix well.
  
• Now add coconut oil, lime juice, red chilly powder and salt to it and mix really well.
  
• Now add crisp puffed rice and roasted peanuts .Mix it well again so that puffed rice is coated with spice mixture. Serve it immediately and Enjoy !!
  

                 

Notes/Alternative:

• Always add puffed rice at the end and serve immediately, otherwise puffed rice becomes soft.

You might also like:

Khara pori/Kadle Pori/ Spicy Seasoned Puffed Rice

Thanks for going through my recipe , your feed back is always welcome :-)

Kindly share it with your friends and family if you like the recipe ...

Spicy Seasoned Puffed Rice / Khara Kadle Puri / Khara Pori / Murmura Chiwda

Puffed rice is a puffed grain made from rice. This is one of the most popular street food in India. There are plenty of recipes using this puffed rice. Today I will share one of the most common, tasty snack made out of this puffed rice in all regions of India ie, Spicy Seasoned Puffed Rice / Khara Kadle Puri / Khara Pori / Murmura Chiwda . This is a low calorie snack can be served as a evening snack along with hot tea.

For original recipe click here

Here we go with the recipe...

Ingredients:

3-4  cups of puffed rice

1/4 cup ground nuts

1/4 cup putani kadle/ chutney dal

1-2 tsp mustard seeds

25-30 curry leaves

1/2 tsp red chilly powder ( add 1 tsp if you like very spicy)

6-7 cloves of garlic ( add more if you like , but this is optional)

1 tsp of turmeric powder

2-3 dry red chilly split into halves

salt to taste

2-3 tbsp of cooking oil 

1/4 tsp of asafoetida

How To Prepare ?

• Keep all the ingredients handy. Do not burn the seasoning as preparation of seasoning itself is a important part of this recipe.
• Dry roast the putani kadle and transfer it to a plate.
• Heat oil in a big kadai/pan, add mustard seeds and ground nuts to it. Fry till mustard seed pop put and ground nut changes its color. Now add in crushed garlic and fry till raw smell goes off and becomes crisp. [ If you want to make both versions with/without garlic, do not add the garlic at this stage..refer my notes section for more]
• Now add in curry leaves and dry red chilies. Fry for few secs till curry leaves become crisp. Now add in red chilly powder, turmeric powder, putani kadle and salt to it. Mix it nicely.
  
  
  
  
  
  
  
• Without burning the seasoning,Quickly add in puffed rice and mix it really well keeping the flame in low.After entire mixture becomes real crisp, switch off the flame. Store it in a air tight container after it cools down.
  
  
  
  
  
  
  

checkout who is helping me to keep the things back in place after my photography session ...???

Notes/Alternate:

• I fry crushed garlic along with tsp of oil in a small separate seasoning pan at the end and add it to  half of my spicy kadle pori. That way I make both versions with/without garlic.
• You can use asafoetida instead of garlic, but garlic really gives a nice aroma to this kadle puri.
• be careful while adding salt, as puffed rice contains little salt sometimes.
• Feel free to plus and minus the quantity of  ingredients as per your preference.

Thanks so much for going through my recipe.Kindly get back to me with your comments if you like the recipe :-)