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Whole Wheat Chekkalu / Nippattu

Feb-12-2017
Anju Bhagnari
10 minutes
Prep Time
15 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Whole Wheat Chekkalu / Nippattu RECIPE

Nippattu is very popular and delicious snack down South. I have replaced the Maida with Whole Wheat Flour to get just about the same taste and texture , only healthier.

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • Andhra Pradesh
  • Baking
  • Frying
  • Snacks
  • Egg Free

Ingredients Serving: 4

  1. 1 cup atta
  2. 2 tablespoon hot oil
  3. salt to taste
  4. 1 green chilli
  5. 1/2 inch ginger piece
  6. 8-10 Curry Leaves
  7. 2 tablespoon green coriander leaves
  8. 1/2 teaspoon red chilli powder
  9. 1 tablespoon white sesame seeds
  10. 2 tablespoon roasted chana dal / daliya
  11. 2 tablespoon roasted peanuts ( remove skin )
  12. water as needed
  13. 1/2 teaspoon jeera powder

Instructions

  1. Coarsely ground the peanuts and daliya. Keep aside.
  2. In a mortar pestle, Pound the green chilli , ginger, curry leaves and green dhania.
  3. Take atta in a big plate or bowl.
  4. Add the hot oil and with a spoon mix it up so that it resembles bread crumbs texture.
  5. Add the paste , sesame seeds , peanuts and daliya.
  6. Add salt , jeera powder and red chilli powder.
  7. Now using as little water as possible bring the dough together.
  8. Add only 1 teaspoon at a time.
  9. If on taking a small ball and flattening it , the edges crack , the dough is proper.
  10. Meanwhile heat up oil for deep frying.
  11. Make balls from the dough and by placing between parchment paper or plastic press each to flatten.
  12. They should not be too thin nor too thick.
  13. Lower the heat and fry as many as possible in one go.
  14. Let fry till both sides turn Golden brown.
  15. Work quickly as the dough begins to harden and crumble if kept for too long.
  16. Can add chopped onion, grated coconut too.
  17. These can also be baked if one wants a healthier version.

Reviews (1)  

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Tripti Bhatia
Feb-15-2017
Tripti Bhatia   Feb-15-2017

so crispy

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