Nippattu is a popular deep fried snack usually made of rice flour, peanuts, all purpose flour and flavoring. Nippattu always reminds me of festivals or weddings. It’s a tradition to make these during weddings/festivals(like Diwali or Navaratri) and share in goody bags to the guests along with other fried goodies and sweets as part of the return gift. My grandmother used to make nippattu at home, on-demand for daily consumption with tea or coffee. There was always a box full of the crunchy nippattu to munch on at home. They are so crunchy, tasty, and very satisfying.
Coming to the interesting ingredient in this recipe – Jackfruit seeds. Jackfruit seeds are highly nutritious, hence my mom saved the seeds after we ate fruit. The seeds were washed and dried in the sun, later the outer covering was peeled and stored. These seeds were pressure cooked or roasted on the grill and added in sambar. I loved eating this version of sambar every time my mom made it. But my kids don’t enjoy eating jackfruit seeds in sambar. This got me thinking of ways to incorporate the jackfruit seeds in my cooking. I took inspiration from the nippattu, incorporated jackfruit seeds and wholewheat flour in the recipe. Best of all, this recipe is not deep-fried. Yes, it is baked version of the nippattu. When I tried the baked version, it turned out crispy and got a thumbs up from my family. So, I continued to make this non deep fried version since then. Some of my friends tried to make this recipe and they loved it.
The natural sweetness from the jackfruit seed, adds a great taste to this nippattu, as the traditional version of the nippattu doesn’t have any sweet element added to it. This was a welcome change in taste for us.
peanuts 1/4 cup
curry leaves handful
red chillies 5 to 6 (or add as per taste)
roasted gram 1/4 cup
fine rava 1/4 cup
wholewheat flour 1/4 cup
rice flour 1 cup
jackfruit seeds 15 to 20 (can use fresh or frozen seeds)
salt as per taste
curds 8-9 tbsp
oil 3-4 tbsp
Peel the outer white layer of the jackfruit seeds, pressure cook the seeds until soft and let it cool completely.
Mash the cooked jackfruit seeds into a paste.
Dry roast peanuts, curry leaves and red chillies.
Grind peanuts, curry leaves, red chillies and roasted gram coarsely.
Warm whole-wheat flour in a pan, make sure to keep iit on low flame so that it doesn’t brown.
Add rice flour, chiroti rava, jackfruit seed paste and coarsely grounded mixture to a bowl.
Pour 3 tablespoons of oil into the bowl with all ingredients and mix. (note: can add one more tbsp if flour mixture looks dry)
Add curds and mix to form a soft dough.
Let the dough rest for 10 mins.
Preheat the oven to 360 deg F.
Take a lime sized ball and flatten it into slightly thin discs. (note: if the discs are thick, it won’t become crispy when baked.)
Arrange them in a baking tray and smear lil oil on top of each flattened disc.
Bake the for 25-27 mins or till starts to brown.
Enjoy nippattu with coffee/tea.