Savory Onion Crackers(Baked Nippattu)

Baked Nippattu, as they are referred to, are common in Bangalore bakeries. They are basically savory cookies, flat and circular in shape with dominant flavoring of baked onion and green chillies. They are salty as well as spicy at the same time and the taste is just divine. Not all the bakeries make the best, but some bakeries specialize in them and worth every bit of it. My father brings it from Srinivasa Bakery in Gandhi Baazar and we love their taste.

Now I am not sure why they are referred to as Baked Nippattu. For all those unfamiliar with Nippatu, these are famous deep fried snack of Karnataka made of rice flour, peanuts etc. But the actual Nippattu does not have onion or All purpose Flour (Maida) like the baked ones have. In my opinion they are a distant cousin of our very own Maddur Vada. Anyway, that is something for the experts to think about.

If you sense some kind of enthusiasm and excitement here, then it’s rightly so. Based on experience in tasting it, let me fore warn that these cookies are very addictive. You start off with one, then 2, then 3, you decide to stop but then somehow you loose track and end up eating a fair share. Here is another bad scenario in our case;

It has been around 3 weeks since we got back from India and we must have already wiped off 3 packets of those baked goodies. It is all wrong timing, we come back from work famished and so we raid the pantry, the first thing that attracts us is this and before we know it they are gone. So if you are famished then do not even peek at it, totally not recommended!

This weekend I was browsing the net and chanced upon finding the recipe for this here at the Cooks Collection. I was very excited when I saw the recipe and read through the ingredients. Having scrutinized the baked Nippattu so many times, all of us in our family had kind of guessed the ingredients in it. One look at the recipe and I had the gut feeling that Ramya (author) had nailed the recipe. I tried this during the weekend and boy was I so pleased. Thanks Ramya for sharing this, I know I will be making this all the time.

I have pretty much followed the recipe mentioned there, I have used all measurements in cups and made some minor changes of my own.



· 2 cups of maida (All purpose flour)

· 1/4 cup water (warm)

· 4 tsp sesame seeds

· 1/3 cup oil

· 4 Tbsp butter (melted)

· 1 big onion(finely chopped)

· 1 tsp baking soda

· 3 green chillies (finely chopped)

· Handful of chopped coriander leaves

· 2 tsp Sugar

· 1 tsp Salt



Update on 3/14/2009: I baked 2 batches of these today and had to mention a note of caution. One batch baked a little longer and that caused the onions to burn a bit and taste bitter. So it is best to take these crackers out of the oven when the crackers are light brown in color.


Update on 09/14/2009

After trying this out few times myself and reading some of the comments, here are few suggestions to keep in mind:

1) While making the dough, as less water as possible. Knead extremely well and keep the dough completely covered in a damp cloth.
2) Roll the discs out as thin as possible, the thinner the better. Use a Rolling pin if necessary. If the discs are thick, they tend to get soft and not crispy.
3) I cannot stress this enough. Do not forget to prick on the circular discs with fork before keeping in the oven.
4) Do not over bake, so keep a close watch toward the end.
5) After they are baked, store in air tight container.




  • Take a big plate and put in maida, sesame seeds, onions, salt, sugar, soda, chopped coriander leaves, green chillies and mix well. Add the oil and spread it to the mix. Do the same thing with melted butter also, big and uneven lumps will form but that is ok.
  • Now add the warm water and make thick dough. At this point if you feel there is too much onion, do not worry, the more the better taste. Knead well for about 2-3 minutes and cover this with a damp cloth. Keep it aside for 30 minutes.
  • Pre-heat the oven to 325 F.
  • Now from the dough that is already prepared, we need to roll out flat discs. Rolling out like Chapathi/roti did not work out for me as it sticks to the rolling pin.
  • So instead take small ball of dough and place it in between 2 greased plastic sheets. Apply pressure and make it into flat disc. Remove the top cover and with the tip of your hands flatten the rolled dough and make it as flat and even as possible.
  • Take a round cookie cutter or any small round lid and cut out small rounds. Repeat this process for the remaining dough as well.
  • Place the round cut outs on a greased cookie sheet. Make sure to poke holes on all of them with a fork, this way the cracker will not puff and also the air will go out while baking.
  • Bake for about 25 to 30 minutes until they are brown.
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  1. Davemx says:

    My batch just came out of the oven and I must agree with everybody else: These are addictive!

    I added a little jeera (not enough, though…) and they are… well, perfectly delicious

    I’m a new fan of your blog (in Mexico, BTW) and I’m enjoying it very much!

    (I’m trying a recipe for dosa but the batter is fermenting, so I’ll post about it tomorrow, LOL)

    Great job!

  2. san says:

    I made them yesterday and it was yummy!! But i agree with Madhu (comment # 42). It did turn out soft the next day.

  3. redchillies says:

    Hi San, thanks for trying this out. I have updated the post with few more suggestions. Hope that will help you the next time.

  4. Yojana says:


    I made these yesterday.. I used equal portions of all purpose flour and rice flour. It turned out good but i felt they needed a lil more salt and spice to suit my taste.
    Also my dough turned out very soft, although i took care to add water only lil at a time and as less as possible. So it was a lil tough to roll them, so pressed them between two plastic wrap sheets and patted with the hand .. They are still crisp today , hope they stay so for atleast a week.. So its the onions that make it go soft I think …

  5. ria says:

    I just baked my batch … OMG they are addictive. very yummy. I added a spoon of ajwain ( I didn’t have till, and had to try the recipe today, couldn’t wait). I added just few spoons of water, but after leaving it for an hour, still found it a little over water. Thanks for the warning!!!
    I had used non-stick pan, and learnt this trick. You out a small ball of the dough on the pan, and just wet your fingers in water , and press it to flaten. They came out very thin.
    Thanks RC for sharing this wonderful recipe.

  6. usha says:

    I made these crackers over the weekend. I over baked them & have a little burnt taste to them… I baked them for only 22 minutes… I think 18-20 minutes of baking would do in my over… will bake them again very soon…

  7. Redchillies says:

    Usha, thanks so much for your comments and for trying it out.The oevens are so diferent and also depends on the placement of the tray. I hope it works out for you next time.”Keeping fingers crossed” Cheers ~

  8. Pingback: Maddur Vada
  9. Sharmilee says:

    Rc, Made this yest and they are truely addictive! But have a question….some came out crispy but some were lil hard eventhough all were very thin discs. Am I missing something? I added only 1 tbsp of butter and ommitted baking soda…Was it the reason or will it be a lil harder only?!. Will post the recipe sooner!

  10. redchillies says:

    Sharmilee, thanks for trying them out and for your comments. I have experienced that with less butter than the recommended 4 Tbsps makes them to become hard. I wonder if that is the reason.
    I am not sure how skipping the baking soda will make a differnce though.
    Maybe next time, you can add the 4 tBsp and see?

  11. shweta says:

    hey hi,

    Yesterday my friend emailed me this blog and I was so impressed with this site that today i baked this crackers..its amazing…and all other recipes also looks yummy..i cant wait to try….

    Thank you very much for the sweet comments. You really made my day. 🙂

  12. Su says:

    Hi ,
    Does anybody know the address of Srinivasa Bakery in Hyd? I can ask my parents to check it out. I will try this recipe tomorrow. Looks yummy !!

  13. Tara says:

    I made these onio cookies,..and I give it a thumbs up,..though i made a alteration,..i added crushed chillies instead of green chiilies,…it tastes yummy,..a welcome change from the sugar cookies

  14. Madhu says:

    I tried these nippattus today- they were really bitter- i read your cautions and took care in the last few mins of baking- i didnt let them burn, they were golden brown in color.

    Do you have suggestions on how to improve in my next try?

    Thanks in advance 🙂

  15. RedChillies says:

    Madhu, sorry that they did not turn out as expected. In my experience this turns out bitter (especially the onions) if they are over baked or they turn black. Also they should not be very thin.

  16. PREETAM says:

    Very impressive. I found your site very interesting and captivating. i am going to subscribe for the all your future cooking experiments. And i will definitely will try to bake these goodies.

  17. Lakshmi says:

    I made the nippattu this weekend..came out very tasty. It was a little hard but tasty though. Looking at the comments, maybe need to add more butter next time. will sure try again

  18. Lavanya says:

    Hi there
    I tried out this one………it was superb, tasted heavenly.
    as i don’t eat onion , i omitted it .the rest followed ur recipe.
    now my hubby wants a big batch of it to stock it in his office drawer and have when he’s hungry…..he..he..
    thankyou once again for this wonderful recipe.

  19. Shilpa says:

    I was craving these yesterday (I’m 7 months pregnant, and my cravings are just uncontrollable). Came across this recipe on this blog.
    They were awesome! Thank you!!!
    Did switch it up a bit though, made it with 1:1 ratio of rice flour and all purpose flour. Also added a bunch of cayanne powder, coz I like them realll spicy!

  20. Deepthi says:

    You made my day!! Been craving this for so long since we’ve moved to a new place few months ago. Pregnant too and missing home soo much. Took me straight back to Bangalore…………

  21. Lolakshi says:

    Awesome nippattu recipe.. Brings back bangalore / hassan bakery nippattu taste. I am pregnant and 2 more weeks before I am due and this definitely was THE TREAT to me.

  22. redchillies says:

    Goodness Deepthi and Lolakshi, so glad you loved it. Take care girls, good luck and warm hugs!

  23. sharon says:

    Hi I tried this with wheat flour and it was really good! Your tip about rolling it in an oiled plastic sheet is key to the success of this recipe!


  24. Vishy says:

    I tried this recipe with 1/2 tsp of ajwain seeds and jeera. It was simply superb. And yes, I added a tbsp of rice floor to compensate for the extra water that i had added before. The nipattus are really crisp tasty and did not turn soft the next day. Thanks for the awesome recipe!

  25. Neela says:

    Tried an easy way out of rolling by pressing the dough with a tortilla maker (heated kind) and baking it on a pizza stone for 25 minutes. The end of product was very crispy and good.

  26. sowmya says:

    Awesome!!! I’ve been.searching for the exact recipe since I made jeera biscuits and got reminded of srinivasa bakery and not to forget khara bun !!! That is my MOST fav!! Although vvs bakery used to reign that area some yaets ago..thank u soooooo much ! Its so nostalgic wen I get reminded vvpuram and sajjan rao circle full of eateries. I practically grew up there! I’ll make them Tom!!!

  27. Rashmi says:

    Very Tasty and easy.Tried twice and it is a hit at my home now. Passed on the receipe to my family and friends.. Awesome


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