By: redchilliesPosted on

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.

Ingredients

 

· 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.

 

Method

 

  • 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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Categories: Appetizers / Snacks, Diwali Recipes, Eggless Recipes/ Egg Free Baking, Karnataka Recipes

124 Replies to “Savory Onion Crackers(Baked Nippattu)”

  1. Good that your post came with a statutory warning ,will keep that in mind ….lolz
    Looks simply out of the world and i prefer spicy cookies anytime than sweeter versions,so glad that u shared this recipe

  2. You have a beautiful blog here 🙂

    We developed a taste for baked nippattu during our 2 year work stint at Bangalore. Lovely to see the recipe here. And, I sure do agree that these spicy delights can be fatal if approached on a famished evening after a hard work day 😉

  5. That looks more like maddurvada than Nippittu. I have never came across baked nippitu.. looks very nice and guilt free:)
    thanks for the recipe RC, I would love to try this.

  6. I too thought they were Maddur vadas:), and Srinivasa bakery is my fave. Their congress kadale is to die for!! Your nippattus look so good I will ask my parents to get some from SB when they come here next month!

  7. Nippatu is one of hubby’s fave snacks,he restraints himself from having it coz he just cannot stop eating once he starts!!Baked version is lovely..shall def try it out!!

  8. hi, my first visit here. You have a fab! blog…fantastic pics and presentation. Baked nippatu…healthy and tasty…will try it out some time 🙂
    TC

  9. I love maddhur vada and this sure looks more like maddhur vada than nippatu, but i always fry the vada so now I will try the bakes one thank you

  10. The pantry raids are such a familiar story here as well… 🙂 LOVE that this is baked and i’m a big fan of savoury crackers. with little bits of onion – i can’t wait to bake a batch soon. Will let you know when i do.

  11. Slurp!! Woman!! What are you doing to me?! They look excellent, almost like Maddur vadas. It’s so freezing here, I need some of those NOW! 🙂

  12. Gosh, I was just going to say: maddur vada 😀 I love them! Surely will make them now that you started this.

  14. Wish I had seen these yesterday! It was so cold here and I made some bajjis and pakodas (after a year though) and ate them all without shame! Now am wondering if I would have gained the 2 pounds I lost last week. I’m definitely trying this very soon.

  15. These are just fantastic. Love the fact that they are baked. It is white all around and this would be perfect to chase those blues away 🙂 are these similar to maithri? I bought some (Haldiram brand) and they seem the same.

  31. Thank you all very much. I agree, it looks so much like Maddur Vada and the taste is also closer to it. But strangely it is called Nippattu in bakeries. However the taste is crunchy and yummy.

  33. By golly, RC!!
    Since I am one among the proud receipient of this Nippattus, I got to engrave my comments on your blogging plate.
    Those were the most delicious savory snacks that I’ve ever munched. Loved and loved it!!

    Much thanks to you, dear dear RC.

  34. also, wondering if we can subsitute maida with whole wheat, or say 1 c maida + 1 cup whole wheat.
    The baked nippattus doesn’t sound that bad afterall. No deep oil frying like its counterpart vadas.

  35. RC you are totally right about how addictive these baked cookies are. I baked these today and can’t keep my hands off the plate. I used red chili powder instead of green chillies so that my son can also eat it. They have this “melt in the mouth” texture. Since I’m making it for the first time I did not experiment with substituting whole wheat flour and using even less oil/butter. Next time I’m going to do that too. Thank you so much for finding this recipe. I thanked Ramya too.

  36. Forgot to mention one more thing. I didn’t have to add the entire 1/4 cup water too. I added little by little and I think I used only 2 tablespoons of water approx.

  37. Nippattu, i want them right now:) reminds me of bangalore bakeries..never been to srinivasa bakery but heard of them..will sure give a visit next time..but how to wait till then???

  38. Thanks all.

    Dear Upsi,you are a sweetheart as always 🙂 Please do try out the 1 c maida+ 1 c wheat and do let me know. DH will not let me change the recipe.

    Madhuram, that was quick. Glad that you liked it and I am glad that Ramya posted it. This is a keeper. I will wait for your low-fat version 🙂

  42. Thanks for this post… tried ’em and they tasted yummy… was really longing for some savory stuff but didnt want to fry ’em… these were a perfect fit…. but only issue was they turned out to be softer the next day…. i did store them in air tight containers… any suggestions??

  43. I guess I know why they are getting tried out so quickly by everyone. They look abs. divine and such a welcome change from the usual sweet stuff.

  44. Thanks Madhu for trying this out and letting me know your comments.The other reason why they might have become soft is maybe the water might have been a little more while making the dough. Please use as less as possbile and knead throughly. Hopefully that should make a difference.

  47. Hi first time here.You have a very nice space here..I like the pictures.I came here through Madhuram’s post.I tried these crackers today.It was superb.Thanks for sharing the recipe 🙂

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