Thattai – Save It For Later

Thattai – Save It For Later

As much as I love sweets, the weirdest part of me craves salted snacks too. With very limited options in the market (hell with potato chips), I am forced to fix my own. When it comes to traditional sweets and snacks, as far as I remember…I never witnessed my Mom making one at home, she happily bought everything from the stores. Personally, I too prefer store-bought goods…they have much predictable taste. However, I also wanna kill my time meaningfully. Rather buying it online…I would like to waste some time upon attempting these recipes. :) That way, no one will ask for it again…so less cravings, less weight gain….how about that?! Hope, from the rant, you understood that…it didn’t turn very well! Yes, I added a pinch of bicarbonate to it and it ruined the whole thing. But, I suppose…if you skip that part, it would taste just right. Happy cooking, folks. :)

Jan-Mar 20169


  • 2 cup rice flourJan-Mar 201612
  • 1 cup urid dal flour
  • salt
  • 10 unpeeled garlic – crushed 
  • 3-5 dry red chilies – crushed
  • 1/2 tsp cumin seeds
  • 2 tsp roasted peanuts
  • 1 tsp sesame seeds
  • 1/2 tsp chili powder
  • few curry leaves
  • 1/4 tsp asafoetida
  • 1/2 stick butter
  • oil for deep frying


  1. In a wide vessel, bring all the ingredients (except oil), mix well. Divide them into equal parts. And place them over butter paper and press-flatten it out using suitable object. 
  2. Then, deep fry them in hot oil until golden to reddish brown. 
  3. Store in an air-tight jar. Serve up as tea time snack. 

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