Скачать с ютуб न मैदा,न आटा,न बेलने का झंझट 1 बार बनाए और कई दिनो तक खाए खस्ता मठरी | Nippattu | निपट्टू | Festive в хорошем качестве

न मैदा,न आटा,न बेलने का झंझट 1 बार बनाए और कई दिनो तक खाए खस्ता मठरी | Nippattu | निपट्टू | Festive

Subscribe to my channel here :    / @chefajaychopra   #ajaychoprarecipes #nippatturecipe #southindianrecipes nippattu recipe,how to make nippattu in hindi,nippat masala recipe,tea time snacks,nippattu recipe in kannada,how to make nippattu in kannada,nippattu masala recipe,how to make nippattu,how to make bakery nippattu,suji snacks recipes indian,easy snacks recipes,sooji snack,2 ingredients suji snack,instant suji snack,evening snacks india,morning snack,crispy snacks recipe,easy snacks to make at home,indian snacks,masala kitchen,mathri kaise banate hai Portion servings: 4-5 pax Preparation time: 05 mins Cooking time: 60 mins Ingredients: Dry coconut grated ½ cup Peanut ½ cup Dry red chilli 4-5 pcs Roasted chana dal 2 tbsp Rice flour 1 cup Refined flour ½ cup Suji ½ cup Curry leaves chopped 1 tbsp Salt 1 tsp Crushed mixture Blackpepper powder ½ tsp Hot oil 2 tbsp Water as required Oil ½ tsp Oil for deep frying Method: Prepare the Spice Mixture: Begin by dry roasting the grated dry coconut in a pan on medium heat. Stir continuously until the coconut turns light golden and aromatic. Set aside to cool. In the same pan, dry roast peanuts until they are slightly browned and crisp. Remove from the pan, allow them to cool, and then remove the skins by rubbing them between your palms. Dry roast the dry red chilies until they become crisp and fragrant. Set them aside to cool. Grind the Ingredients: In a blender, combine the roasted dry coconut, peanuts, dry red chilies, and roasted chana dal. Grind them into a coarse powder. This mixture will form the base of the flavouring for the nippat. Prepare the Dough: In a large mixing bowl, add rice flour, refined flour, and suji. Mix them well to ensure they are evenly combined. Add the ground mixture from the blender to the flours. Then add chopped curry leaves, salt, and black pepper powder. Mix everything together to evenly distribute the flavours. Heat a small amount of oil and pour it into the flour mixture. This hot oil helps in making the nippat crisp and flaky. Mix the hot oil thoroughly into the dry ingredients. Knead the Dough: Gradually add water to the mixture and knead it into a firm but pliable dough. Be careful not to add too much water at once; add it little by little until the dough comes together. Once the dough is kneaded, cover it with a cloth and let it rest for about 15 minutes. Resting the dough will make it easier to roll out later. Roll the Dough: After the dough has rested, divide it into small portions. Take one portion of the dough and roll it into a ball. Flatten the ball slightly with your palms. Place the flattened dough between two sheets of plastic or parchment paper and roll it out into a thin disc. Nippat is traditionally very thin, so ensure the disc is evenly rolled without tearing it. Use a small round cutter or the rim of a glass to cut out circular nippats from the rolled dough. Repeat this process for the remaining dough. Deep Fry the Nippat: Heat oil in a deep frying pan on medium heat. Once the oil is hot, carefully slide the rolled nippat discs into the oil. Fry the nippat on medium heat, flipping them occasionally to ensure even cooking. Fry until they turn golden brown and crispy on both sides. Remove the fried nippat using a slotted spoon and place them on a paper towel to drain any excess oil. Cool and Serve: Allow the nippat to cool completely before serving. They will become even crispier as they cool. Store the nippat in an airtight container and enjoy them as a crunchy snack with tea or coffee.