Baked Savory Onion Crackers (Nippatu)

Savory Cookies

Happy Ugadi to those who celebrate Ugadi! Even though I bake a lot of sweet stuff I usually prefer savory snacks. So when Red Chillies (RC) posted a recipe for savory onion crackers (nippatu) I wanted to try it immediately. She had prepared this from Ramya’s blog. So I would like to thank both of them for this awesome recipe. RC mentions that Nippatus are very famous in Bangalore but I have never heard of it until now, even though there are a lot of Bangalore Iyengar bakeries in Chennai, where I grew up.

The procedure for making/baking these cookies is as simple as kneading dough for rotis but the taste is too good for such a simple process. The taste is really addictive. These crackers have a melt-in-your mouth texture and you can’t stop with even 2 or 3.

I made two batches of the recipe as in RC’s blog. I was sending it with my husband (who was traveling to India) for my mother and in-laws. Everybody there loved it so much. I wish I remember how many crackers I got for the 4 cups of flour I used! It definitely made a huge batch of cookies. I made one batch at a time.

I wanted to try substituting half the flour with whole wheat flour but did not want to mess it up. So I will be trying it the next time. I would also try reducing the amount of oil and butter.

Changes I made:
1. Used red chili powder instead of green chillies, white onion instead of red onion.
2. Also I used “I Can’t Believe It’s Not Butter’s” cooking and baking blend instead of real butter. The ICBNB has 50% less saturated fat than butter, and 0mg cholesterol.
3. I didn’t use the entire 1/4 cup of warm water mentioned in the recipe. Use little by little as needed.
4. I omitted the sugar too.

This is my entry for this month’s MBP – Snacks and Savories event hosted by Ashwini. MBP originally created by Coffee.

Savory Cookies


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40 COMMENTS

  1. […] ingredients I love are spices and herbs so I was really pleased to find an Indian recipe for Nippatu.  If you are game you could stick to the original recipe and add a fresh green chilli or […]

  2. I tried this recipe today. Instead of coriander leaves substituted with curry leaves…I can tell u , they very tasty and unstoppable…i would munch them lifetime πŸ™‚ .

    Yes, it is definitely a great recipe. Thanks to Red Chillies.

  3. […] I don’t have a Russian recipe yet, but a review for an Indian one instead: savory onion crackers (nippatu). This crackers are my contribution to the September edition of Tried&Tasted, created […]

  4. Hi Madhu,
    I regularly visit your site and keep trying the recipes posted here……loved this recipe…just added a few peanuts and omitted the ’til seeds’ and also added less water to the original recipe..it tasted great ..my husband just loved it…thanks to u from me and my hubby.
    With warm regards Suma

    Thank you very much Suma.

  5. Yes Nippattu is one of the fast moving item in Bangalore’s Srinivasa Bakery.(not Iyengar’s Bakery)He sells his items within 2-3 hrs,so u can imagine how tasty and yummy it is.

  6. I stumbled upon this site today and I am so kicked to find a treasure trove of recipes for eggless goodies.

    Will check back for the whole wheat version of nippattu.

    @Cilantro – ICBNB has transfats that FDA doesn’t require it to be published on the nutrition info panel since the amount per serving is too small. Transfats are worse than saturated fats, so regular use of ICBNB is not advisable. Remember Mom saying “Dalda’s not good for you?”

    Thanks Anu. I’m pretty sure that the whole wheat version will also be good because I baked these whole wheat crackers recently and they were nice and crunchy. Didn’t miss the white flour at all. Not only ICBNB, I think most of the products which advertise 0gm trans fat in fact do have minimal amount of trans fat per serving and as you have mentioned they are not required to mention it.

  7. Hi, Madhu,

    Thank you very much for the recipe, it was awesome. I prepared it for a party. It was clean sweep. I had to bake it for more than 25 mins and i turned it after 12 or 15 mins to evenly bake on both sides. Can we prepare this with wheat flour.

    You’re welcome Deepthi. It bakes evenly even without flipping. I have not yet tried with wheat flour but if I do try I will start with equal portions of all purpose flour and wheat flour.

  8. just a quick update.I used equal parts of rice flour and all purpose flour.It turned out ok .

    That’s great Priya. Actually I was thinking of using besan when I try it the next time.

  9. Just made them it tastes so good.will have to wait until tmrw to see whether it will crisp.Thanks once again for the awesome nippatu. πŸ˜›

    You’re welcome Priya. It should be good for a week.

  10. Hi madhuram, these crackers look lovely, i love the combination πŸ™‚ will be making them this week, will let you know how they turned out to be, thanks for dropping by my blog, keep visiting πŸ™‚

  11. These just made my must-try list — they sound fantastic. The guys are used to homemade crackers, so I just might be able to convince at least one of them. If not, well, that’s more for me to eat.

  12. Hi I made these today and loved it so much ..Its so addictive and I can’t stop eating them.Thanks for posting πŸ™‚

    Thanks Madhumathi.

  13. Thanks for posting this. My granny makes this every time and sends it across.

    My cousin and I love it and constantly each other to make it for each other πŸ˜€ So, I know what I should give her next time I go to her house and so healthy at that!

    Sending something to the yogurt event soon πŸ™‚

    You’re welcome N. Actually thanks to RC and Ramya. What I can’t stop wondering is, if the baked version is itself so tasty, how good the deep frieds one would be?

  14. oh is it…. i think i just have another 5 or 6 pieces left out :p…. so will have to try out with a new batch next time… i’m actually waiting for u to post the more healthier version (with wheat and less oil πŸ™‚ )…

    Will try it soon and post it Madhu.

  15. hi Madhuram,
    happy ugadhi to u!! i made these y’day… followed ur changes…. luved them… but a bit upset that they became slightly soft the next day :(… not sure if i should have made them thinner or may be baked them for few more extra mins?? i did store them in the ‘lock & lock’ box…. aren’t they supposed to be air tight as well?? any thoughts or suggestions???

    Thanks Madhu. I think you should have done both, thinner and baked longer, because mine were crispy even after a week. Why don’t you try baking them now a couple minutes!

  16. This is a perfect savory snack recipe!I’m gonna try this for sure..I could sense how tasty it is..They look lovely!

  17. Looks so perfect and delicious.Yum.I to had seen the post in RC blog.Perfect for evening and lovely entry.
    Madhu,read Cilantros comment and your reply.I have heard its ok and as you said has 50% less fat.It uses oil-butter blend I heard.Anyway check the contents and use.Thats safer.

  18. yay! so glad you liked and tried this. These are very addictive in indeed! I made 2 batches last week yet again and they are all gone πŸ˜€

  19. Hi Madhu ..wonderful blog ..loved almost all the recipes :)I love this nippattu ..looks soo crunchy and yummy πŸ™‚
    i am new to this blog world .If u have some time visit me here ..recipes24seven.blogspot.com Thanks πŸ™‚

  20. Nippatu is my fav too. When we travel from Blore to Salem in a passenger train, a lot of home made nippatus would be sold. πŸ˜€ We would be cracking them uring the whole journey… Wonderful clicks Madhu.. like the low-fat version. πŸ™‚

  21. Happy Ugadi Madhu!!!

    I like the baked version. I have heard that ICBNB is not good for health…I am not sure though. Is it true???

    I don’t know Cilantro. Looking at the ingredients in the box I don’t find anything bad. Will check it out. Thanks.

  22. I had bookmarked this to make it. Nippattu is my fave snack, always fried them of course. These baked look fab, must try! πŸ™‚

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