Crispy Rice Crackers Nippat Recipe

Directions

• The Dry Mix: In a large mixing bowl, combine the rice flour, maida, and sooji. Give them a good stir to ensure they're well-blended. This is the base of our crispy crackers.
• Add the Flavor Bombs: Now, let's bring in the big flavors! Add the coarsely ground roasted peanuts and roasted chana to your flour mix. Sprinkle in the red chili powder, salt, sesame seeds, cumin seeds, and the finely chopped curry leaves. A little pinch of asafoetida (hing) goes a long way here, so add it in now. Mix everything thoroughly with your hands until it looks like a beautiful, colorful blend.
• The Hot Oil Trick: This step is crucial for achieving that perfect flaky texture. Heat up 3 tablespoons of oil until it's quite hot. Carefully pour this hot oil into the dry flour mixture. Use a spoon to mix it at first, as the oil is hot. Once it's cool enough to handle, use your fingertips to rub the oil into the flour mixture. Continue rubbing until the mixture resembles coarse breadcrumbs and holds its shape when you squeeze a handful. This step is called "Moyan" and is the secret to a crispy texture.
• Kneading the Dough: Gradually add water, a little at a time, and start kneading the mixture. You want a firm, non-sticky dough—similar to the consistency you'd use for parathas. Be careful not to add too much water at once. Knead for about 5-7 minutes until the dough is smooth and uniform.
• Shaping the Crackers: Divide the dough into small, equal-sized portions, about the size of a lemon. Now, the fun part! Take a small dough ball and place it on a butter paper or a plastic sheet. Press it down with your palm or a rolling pin to form a thin, round cracker. The thinner you make it, the crispier it will be!
• Time to Fry: Heat up oil for deep frying in a wok or a deep pan over medium-high heat. To test if the oil is ready, drop a tiny piece of dough into it. If it sizzles and rises to the surface immediately, you're good to go!
• Fry 'em Up: Carefully slide a few of the raw crackers into the hot oil. Don't overcrowd the pan—fry in small batches to ensure they cook evenly.
• The Golden Finish: Fry the crackers on a medium flame, turning occasionally, until they turn a beautiful golden-brown color and look wonderfully crispy. This usually takes a few minutes per batch.
• The Grand Finale: Once fried to perfection, use a slotted spoon to transfer the crispy nippattu onto a paper towel-lined plate to drain any excess oil.
• Ready to Enjoy! Once they cool down completely, they will become even crispier. Transfer them to a big bowl or an airtight container. Your homemade, irresistible crunchy rice crackers are ready to be devoured!