INGREDIENTS: Sajja pindi (bhajra flour) - 1 cup, Oil, Salt, Green chilly paste, Cumin (jeera) -  1 tbl spn
, Seasame (white nuvvulu) - 1 tbl spn, Biyyapindi (rice flour) - 1/2 cup





PREPARATION:

  • Place kadai on flame

  • Heat oil for deep fry

  • Mix all the ingredients in a bowl other than oil

  • To the mix add 2 tbl spoons of hot oil also

  • Knead to fine dough using water

  • Make small cutlet size nipats on an oily cover

  • Take slowly and add into the kadai

  • Deep fry till little brownish

  • Takeout to an paper plate napkin

  • Cool them and can be stored in an air tight container

  • Stays for a long period around 1 months easily and more..

  • Sajja nipatlu are ready now ...

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