Baked Wheat Onion Cracker/Nippattu

Local Iyengar bakeries in Bangalore has a whole lot of yummy snacks they sell. These bakeries are there pretty much one in every few streets, spread across Bangalore. Jayanagar had some of the best ones I regularly visited. Baked nuppattu is one among all the other favs. I made this using whole wheat instead of APF. If feel food is one way to stay connected to home when staying away. Recreating this lovely recipe brought back fond memories.:)
It was a cold week for us here in California. These crackers were great for munching with tea or coffee. A spicy, flavorful and crunchy snack, just right for the rainy day. Peanuts and sesame seeds enhance the taste of this nuppattu. Can be saved in air tight container for 8-10 days. I never was able to save them for more than 3-4 days :).

Ingredients

wheat flour 2 cups
rice flour 1/4 cup
warm water 1/4 cup
sesame seeds 2 tsp
peanut 1/2 cup, coarsely ground
oil 1/3 cup
butter melted 4 Tbsp
onion 1 big finely chopped
baking soda 3/4 tsp
green chillies 4 or more as per taste
coriander leaves 1/2 cup chopped
salt 1 tsp
sugar 2 tsp

Method

Preheat the oven to 325 F.
Mix wheat flour, rice flour, sesame seeds, peanut, onions, salt, sugar, baking soda, chopped coriander leaves, finely chopped green chillies(can use green chilli paste) in a big bowl.
Add the oil and melted butter to the flour mixture and mix well.
Add lil by lil warm water and make thick dough. (may not need to use 1/4 cup water completely, use water to just bind the dough).
Knead well for about 2-3 minutes and cover with a damp cloth.
Let sit for 30 mins.
Roll the dough between 2 greased plastic sheets.
Make it as flat as possible and cut into any shapes you like using a cookie cutter or just make squares with a knife.
Repeat this process for the remaining dough as well.
Place the cut pieces on a greased cookie sheet.
Using a fork make holes on each of the pieces.
Bake for about 20 to 22 minutes until they are light brown.