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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  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 tasted great 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.


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