Baked Savory Onion crackers or Nippatu

10:34 AM


I guess this is the most famous cracker recipe in the Indian Food blog circuit. The original recipe was shared by Supriya of Redchillies, which went straight to Soma’s kitchen. Somehow Sharmila spotted it there. Immedieately she made them and tempted me enough with her gorgeous pictures to enter the kitchen with all the necessary ingredients. Uff that’s a long chain, (almost like Arusuvai) linked with one single recipe.

But you might think, whats so great about these that so many people cant stop making and baking and praising them? Well the answer would be please try it yourself…especially if you are a fan of onion pakoras. Even if you hate onion pakoras like me you would find these little disk from heaven absolutely delicious. It tastes even better just out of the oven…all that onion-y flavour merged with the heat from green chillies and the freshness of coriander leaves…is simply sensational. This has become very famous among friends also. Some of them even come straight to the kitchen asking for more. We generally eat these with roasted tomato and coconut chutney but tastes great even with ketchup. 

I baked it many a times at home and yes like some of you I also have twisted the recipe a little bit. Baked this batch when my father was here. When I served this with his evening tea he could not stop eating and finally when I had to stop him he said that these crackers should come with the tag line ‘no one can eat just one!’ very true to believe just bake a batch for yourself and join me when I say “ummmm, these are good”

Before I get into the recipe here is a quick reminder of the ongoing Arusuvai Friendship Chain. The pass-it-on ingredient game has already started. HERE is the link for all of you who wants to participate.

Nippatu

Ingredients:
Flour: ½ cup
Whole wheat flour: 1 cup
Onions: 2 (medium)
Green chillies: 2
Curd: 2 tbsp
Olive oil: 4 tbsp
Baking powder: 1/3 tsp
Soda-bi-carb: a pinch
Seasame seeds: 11/2 tsp
Sugar: 1/3 tsp
Salt

Method:
Slice the onion very fine in half moon shape. Chop the chillies as fine as possible.

Mix flours, salt, sugar, baking powder, soda, sesame seeds, chillies and half of the chopped onions in a big bowl. Add the curd and oil. Mix and make a dough (if required add water. Do this very carefully by adding a spoonful everytime).
The dough would be thick. Knead for a couple of minutes. Cover and keep aside for 30 minutes.

Preheat the oven at 170 C and line a baking tray with greased foil.

Pinch small balls from the dough and place on the foil. Flatten with the back of a bowl. Poke a few holes with fork. You can also roll it out as a thin sheet and cut round disks with cookies cutters.

Bake for 30 minutes or till the sides turn light golden brown.

The marvelous savory low fat snack is ready enjoy with any chutney or sauce of your choice.

A Homemaker’s Note:
The original recipe calls for butter and all-purpose flour. But I twisted it to make mine a little healthier so that I can keep on munching on these J without guilt.

You can experiment with the flavour. Sharmila has added kasuri methi. I once flavoured it with oregano and also used red chili flakes instead of green chillies.


Events:
1. Champa's Bake off.

tags:
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