Bakery Style Baked Nippattu Recipe
- 2 cups All Purpose Flour (Maida)
- 1/4 cup Luke Warm Water
- 1/3 cup Oil
- 4 tablespoons Butter , melted
- 1 teaspoon Baking soda
- 1 tablespoon Milk Powder , optional
- 4 teaspoons Sesame seeds (Til seeds) , white
- 1 Onion , finely chopped
- 3 to 4 Green Chilies , finely chopped
- 1 teaspoon Black pepper powder , optional
- Few Coriander leaves (Dhania) , chopped
- Few Curry leaves
- 2 teaspoons Sugar
- Salt , to taste
Directions for Bakery Style Baked Nippattu Recipe
- To begin making the Bakery Style Baked Nippattu recipe, take maida, oil and butter in a mixing bowl. Mix nicely with the tips of your fingers. It will become like breadcrumb.
- To the flour add milk powder, baking soda, salt, sugar, pepper powder, sesame seeds, onion, green chilies, coriander leaves and curry leaves.
- Mix the ingredients nicely with your hand. Add warm water slowly in steps and make a tight dough.
- Knead the dough well, cover and keep aside for 10 to 15 minutes. Meanwhile preheat the oven at 180 deg C for 10 minutes.
- Once the resting time for dough is over, divide the dough into lemon sized balls. Take 1 ball, place it in between 2 thick greased plastic sheets and roll gently to form a poori size thin disc.
- Gently place the nippattu on a greased baking tray. Poke the nipattu with a fork randomly to avoid fluffing up.
- Continue with the remaining dough in a similar way. Bake the nipattu for about 15 to 20 minutes in 170 deg C. Midway flip once after 10 minutes. Once done, place them on a cooling rack to cool.
- Your Bakery Style Baked Nippattu is ready and serve it in an air tight container.
- Serve Bakery Style Baked Nippattu along with hot Masala Chai and Carrot and Peas sandwich for your tea time break.
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