Baked Nipattu

I tried out this recipe and we loved it. It comes out quite crunchy and seems more healthy than the fried version. Tastes similar to Iyengar bakery Khara Biscuit.

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 red onion(finely chopped)

· 1 tsp baking soda

· 6 green chillies (finely chopped)

· Handful of chopped coriander leaves

· 2 tsp Sugar

· 2 tsp Salt


Method

1. Take a big bowl 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.
2. 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.
3. Pre-heat the oven to 325 F.
4. Now from the dough that is already prepared, we need to roll out flat discs. Rolling out like Chapathi did not work out for me as it sticks to the rolling pin.
5. 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.
6. Take a round cookie cutter or any small round lid and cut out small rounds. Repeat this process for the remaining dough as well.
7. 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.
8. Bake for about 25 to 30 minutes until they are brown.

TIPS:

1. It is best to take these crackers out of the oven when the crackers are light brown in color, otherwise the Onion burns and tastes bitter.
2.While making the dough, as less water as possible. Knead extremely well and keep the dough completely covered in a damp cloth.
3. 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.
4. I cannot stress this enough. Do not forget to prick on the circular discs with fork before keeping in the oven.