Mint nippattu, pudina nippattu | Gokulashtami special

Mint nippattu, pudina nippattu | Gokulashtami special
. Glad I could update my old thattai post too with video earlier.
  • 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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