Nippatu(Baked onion crackers)

I came across these crispy nippattus in RC's blog. Looking at the comments posted for this recipe, I too decided to bake these delicious crispies..Needless to say it came out very well...I also made another batch of nippatus(I don't know if I can call it that way without the onions and green chilly) without adding onion, coriander leaves and green chilly and instead adding just cashew nuts and a pinch of red chilli powder so that my 2 year old son can also have a less spicy version of the nippatus..But unfortunately, it did not come out well. Texture was OK but it tasted very bitter. I guess its because of the baking soda, may be I should have reduced to less than 1/2 tsp..Will try some other time..But the original version was too good with a crispy and melt in the mouth texture.

I just followed the recipe in RCs blog but reducing the quantity to half.

Ingredients to make around 20 medium sized nippatus

Maida/All purpose flour: 1 cup
Onion: 1 small size(finely chopped)
Green chilly: 1 long(cut into circular fine pieces)
Baking Soda: 1/2 tsp
White Sesame seeds: 2 tsp
Sugar: 1/2 tsp
Salt to taste(arond 1/2 tsp)
Refined Oil: 1/6th cup
Water: Just needed to make the dough(around 2 to 3 tbsp)

Procedure

1. Add all the dry ingredients, onion and green chily in a bowl and mix.
2. Add oil and mix well.
3. Add butter and mix well. Dough wouldn't have formed at this stage..It would be still in crumbles.
4. Add water a little at a time just enough to make the dough(the consistency can be like that of roti/puri dough)
5. Close the bowl with a lid and set aside for 30 minutes.
6. Pre heat the oven to 160 degree C.
7. Make small rounds of the dough and flatten it on a smooth surface..(I flattened using my fingers by pressing the dough on the stone in which I make roti. Granite slab can also be used for this purpose.)
8. Place the flattened dough on a baking tray covered with parchment paper.(I used a butter paper that we get here)
9. Poke holes on the flattened dough.(I did it with the sharp edge of a pair of scissors)
9. Bake until the nippatus turn slightly brown.(It took just 10 minutes in my oven)
10. Cool and store in an air tight container.

Note: I flipped the nippatus half way through in the oven for even baking on both sides. For the less spicy version, I just added a few chopped cashew nuts(around 10) and a pinch of red chilli powder and completely avoided using onion, coriander leaves and green chilly. But as I mentioned earlier, it was bitter, mostly because of the baking soda.