Milagu thattai recipe | Pepper thattai recipe – Easy to make thattai recipe with full video and step-step-by pictures.
Milagu thattai | Pepper flavoured thattai, is a very crispy snack and it tasted very similar to the Grand Snacks thattai. Those who have tasted the thattai from Grand sweets and snacks can relate to it. My sister tried this recipe and the recipe was originally from my chitti, who is an expert in making Bakshanams. She always huge packets of sweets and savories to her sons who are in the US. My Akka after trying her thattai, insisted me to try it and post it for Diwali. It was very crunchy and melted in my mouth. I made it in small portions and it got over in a day. Check out my Thattai recipe with video
Also check out Curry leaves murukku, paruppu murukku, Aval murukku, spicy masala peanuts
Method:
- Pulse the curry leaves, black pepper, and asafoetida once to make a coarse powder.
-
In a wide bowl add the rice flour, pottukadalai flour, peanuts, salt, butter, and hot oil.
-
Crush the peanuts and add, them if they are very big.
- Add this to the bowl. Make this into a soft dough by adding little water. Make dough without adding cracks.
- Keep it covered. Make it into a small lemon-sized ball.
- Take one ball and keep it on a greased cover
- Cover it with another greased cover or butter paper.
- Press it with a flat vessel. This helps in even flattening. Alternatively, you can flatten it with your hands.
- Prick it with a fork. Repeat this for the rest of the dough and dry this thaatis on a clean white cloth.
- After making 10 thattais, you can even start frying.
- Ensure they are not dried out, else they will break while taken out.
- There should be some moisture.
- Heat oil and when it is hot put the flattened thattais into the oil.
- Fry in medium flame till the shhh sound subsides.
- This thattais will not turn golden brown. So when the sound of the oil subsides take out the thattai. Drain in a kitchen towel.
- Store this thattai in an airtight container. Crispy thattais are ready to eat with hot coffee or hot tea.
-
- Flattening it too thick will make it undercooked while frying.
- Do not add pottukadalai flour more than the amount mentioned. The thattais will get drink too much oil and may have chances of dissolving into the oil.
- If doubling or tripling the recipe, do not increase the quantity of butter or hot oil.
- Milagu thaatis stay crisp for 2 weeks in an airtight container.
Milagu Thattai recipe
Pepper flavoured thattai recipe, Diwali snack recipesServings 12 ThattaisIngredients
- 6 portion* Rice flour
- 1 portion Pottukadalai | Chutney dal grind into smooth flour
- 2 tsp Peanuts roast and remove the skin crush if needed
- ½ tsp Butter melted butter
- 1 tsp Hot oil
- 1 tsp black pepper
- 2 pinches Asafoetida
- Curry leaves few
- Oil for deep frying
- Salt to taste
- * I tried with 6 tbslp of rice flour and 1 tblsp of pottukadalai flour
Instructions
- Pulse the curry leaves, black pepper, and asafoetida once to make a coarse powder.
- In a wide bowl add the rice flour, pottukadalai flour, peanuts, salt, butter, and hot oil.
- Crush the peanuts and add, them if they are very big.
- Add this to the bowl. Make this into a soft dough by adding little water. Make dough without adding cracks.
- Keep it covered. Make it into a small lemon-sized ball.
- Take one ball and keep it on a greased cover
- Cover it with another greased cover or butter paper.
- Press it with a flat vessel. This helps in even flattening. Alternatively, you can flatten it with your hands.
- Prick it with a fork. Repeat this for the rest of the dough and dry this thaatis on a clean white cloth.
- After making 10 thattais, you can even start frying.
- Ensure they are not dried out, else they will break while taken out.
- There should be some moisture.
- Heat oil and when it is hot put the flattened thattais into the oil.
- Fry in medium flame till the shhh sound subsides.
- This thattais will not turn golden brown. So when the sound of the oil subsides take out the thattai. Drain in a kitchen towel.
- Store this thattai in an airtight container. Crispy thattais are ready to eat with hot coffee or hot tea
Video
Tried this recipe?Mention @jeyashris kitchen or tag #jeyashriskitchen!Like our videos ?Subscribe to Jeyashris kitchen!Notes
1. Flattening it too thick will make it undercooked while frying. 2. Do not add pottukadalai flour more than the amount mentioned. The thattais will get drink too much oil and may have chance of dissolving into the oil. 3. If doubling or tripling the recipe, do not increase the quantity of butter or hot oil. 4. Milagu thaatis stay crisp for 2 weeks in an airtight container.
Just pulse in the mixie, no need to make fine powder.
Do we just make powder of pottukadali or fry before powdering? Thanks in advance.
Butter is unsalted or Amul butter salted
I don’t have homemade white butter.
You can use any butter, if using salted, adjust the salt accordingly. Thank you