February 8, 2016

Methi nippattu, menthe soppu nippattu, fenugreek leaves nippattu

Methi nippattu recipe - This nippattu is a durable deep fried snack which can be stored for about  a month. Being a durable snack this can be sent to students staying in hostel or convenient  to  carry while travelling. Whenever I use fenugreek leaves for other dishes, I always think about methi nippattu. Then I make it in small quantity. This is a good tea time snack. 

I fried nippattu on medium flame. Snacks fried on medium flame absorb moderate amount of oil. Deep frying on low flame gives shiny light colour to the snacks but these snacks absorb more oil. Deep frying on high  flame absorb less oil.  Because of  it's high temperature snacks burn  and the end product is dark brown. Therefore deep frying on medium flame is recommended.

Choice of oil is also important for deep frying.  Refined sunflower oil, safflower/kardi seed oil, soya bean oil or groundnut oil  are best for deep frying. I use New Saffola Gold oil brand, a  blend of rice bran oil and safflower seed oil, manufactured by  Marico ltd. While  buying oil, always check for the "Free of Trans Fats" label. This oil is not sold in loose. It  is available  in sealed  plastic can.

methinippattu image

Methi Nippattu  Recipe                                


Prep time : 20 mins
Cook time : 20 mins
Total time : 40 mins
Recipe type :  Snacks
Cuisine : Karnataka
Yield : 22 Methi Nippattus
Author : Vidya Chandrahas

Ingredients (1 cup = 250 ml)
  • 1 cup wheat flour
  • 1/2  cup split bengal gram flour / besan
  • 1 cup chopped fenugreek leaves / menthe soppu
  • 2 tsp sesame seeds
  • 3/4 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • A pinch of ajwain
  • Salt to taste
  • Oil for frying

Method
  1. Mix all the ingredients together in a large plate and make the dough of rolling consistency. It should be like paratha dough. 
  2. Divide the dough into  5 orange sized portions and roll them to make round dough balls.
  3. Take one ball of dough, roll it into wheat flour and using a rolling pin roll  it into round roti.
  4. Repeat the same procedure for all other 4  dough balls and place them all together  in a plate. 
  5. Now roll all the rotis together  and make a cylindrical.
  6. Cut the cylindrical shaped roll into medium sized pieces.
  7. Take one piece of dough and  press  the edges gently to keep it tight.
  8. Flatten it and again, roll out into thin and round roti. Cut them into small poori sized nippattu, using a sharp edged cup or any other utensil. 
  9. Collect the chopped off portion. Make round ball from it and roll it again. 
  10. Deep fry the nippattu over a medium flame until crisp. When it is done, remove from the oil. 
  11. Drain extra oil using a slotted spoon and when they come to room temperature, store in an airtight container. 
  12. Serve the methi nippattu with hot cup of tea or coffee.


Methi nippattu recipe with step by step pictures



  • Mix all the ingredients together in a large plate.
ingredients to knead the dough for methinippattu
  • Knead the dough of rolling consistency using some water. It should be like paratha dough consistency.
knead the dough to make methinippattu
  • Divide the dough into  5 orange sized portions and roll them to make round balls.
divide the dough into 5 portions
  • Take one ball of dough, roll it into wheat flour and using a rolling pin roll  it into round roti.
rolled out rotis to make methinippattu
  • Repeat the same procedure for all other 4 dough balls and place them all together in a plate. 
  • Now roll all the rotis together and make a cylindrical shape as shown in the picture below.
rolled all rotis into cylindrical shape
  • Cut the cylindrical shaped dough into medium sized pieces as shown below.Take one piece of dough and  press  the edges gently to keep it tight.
cut the dough into pieces to make methinippattu
  • Flatten it and again roll out into thin and round roti. Cut them into small poori sized nippattu using a sharp edged cup or any other utensil. 
  • Collect  the chopped portion. Make round ball from it and roll it again. 
poori sized nippattu
  • Deep fry the nippattu over a medium flame, until crisp. When it is done, remove from the oil.
deep fried the methinippattu
  • Drain extra oil using a slotted spoon and when they come to room temperature, store in an airtight container. 
drain oil
  • Serve the methi nippattu with hot cup of tea or coffee.
methinippattu ready to serve

14 comments:

  1. looks delicious and crispy.

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  2. perfect crispy snack on the go.

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  3. healthy twist in nippattu n love ur stepwise pictures too...

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  4. Good one dear . will try

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  5. Looks so nice... happy to follow u. do join me when u find time

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  6. Quite addictive cookies,love to munch nippatu.

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  7. loved that nippatu with a twist

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  8. Nice tea time snack..adding methi leaves is a nice idea!

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  9. Wow vidya, very interesting and lovely dish, very very tempting and crispy.... have bookmarked it...

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  10. looks yummy and crispy

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  11. interesting recipe..thanks for sharing:)

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