Maida thattai is a crispy snack that we often make during festive occasions like Diwali and Krishna Jayanthi. It is made with maida, chana dal and spices. You can enjoy it with a cup of tea.
Maida Thattai
Thattai and murukku are popular snacks made during Diwali. There are many varieties to try such as kara thattai, pepper thattai, thenkuzhal murukku, mullu murukku and thengai paal murukku.
About Maida Kara Thattai Recipe
Thattai is a popular South Indian snack that is usually made with rice flour, urad dal flour, butter and spices. One day, I wanted to try something different from usual thattai, so I came across this maida thattai recipe online and decided to give it a try. Instead of rice flour, this recipe uses maida to make the dough.
I tried this maida thattai at home and liked this different version of thattai. It needs only a few simple ingredients and is easy enough for beginners to make. The thattai turns out crispy, flaky with a nice crunch in every bite.
It tastes savory with a mild flavour and is perfect to prepare for Krishna Jayanthi, Diwali or enjoy as an evening snack with a cup of tea or coffee.
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Ingredients
- All purpose flour : Maida is the main ingredient that is used for making this thattai recipe.
- Channa dal : Soaked channa dal is added to give thattai a nice crunch.
- Spices : Red chilli powder, cumin powder and black pepper powder are added. You can adjust the quantity according to your spice preference.
- Salt : Salt added to enhance the overall taste and flavour of the thattai.
- Oil : Oil is used for deep frying the thattai. You can use any oil of your choice, such as groundnut oil, vegetable oil or sunflower oil.
Step by Step Pictures
1)Take plain flour in a bowl. Add in soaked chana dal into the flour.
2)Add in salt into the flour.
3)Add in cumin powder, red chilli powder, asafoetida and black pepper powder. Mix the spices into the flour.
4)Add in hot oil into the flour and rub it into the flour.
5)Pour in water and knead to a stiff dough.
6)Cover the dough and allow it to rest for 30 minutes.
7)Now Divide the dough into 12 equal portions.
8)Take each ball and roll it into a slightly thin rounds. Prick the thattai with fork so when you fry them it doesn't puff up.
9)Heat oil for deep frying. Drop the rolled circles in hot oil and fry for 2 to 3 minutes until the bubbles on the oil subside. Strained the thattai using a slotted spoon and place on some paper towel.
10)Allow them to cool completely. Store in an air tight container.
Expert Tips
Hot oil helps with crispy texture - Add a little hot oil to the flour while kneading. This helps give the thatta its crispy texture.
Prick with fork - Prick the rolled thattai all over with a fork before frying. This helps prevent it from puffing up while frying.
Flavourings - You can also add crushed garlic, chopped curry leaves to the dough to get an extra flavour.
Oil Temp - Keep the oil at medium heat while frying. Fry until both sides turn light golden brown.
Storage - Allow the maida thattai to cool completely before storing. Store them in a clean, dry airtight container. It stays fresh for about a week when stored properly.
Serving - Serve maida thattai as an evening snack with tea or black coffee.
FAQ
Q. Can I add rice flour to make the thattai extra crispy ?
Yes, you can add a little rice flour along with maida. Dry roast the rice flour for a few minutes until it turns aromatic. Let it cool and then mix it with the other ingredients to form the dough.
Q. Why does my thattai puff up while frying ?
The thattai may puff up if you don't prick it before frying. Use a fork to prick the flattened thattai all over to help prevent it from puffing up.
📖 Get Recipe
Maida Thattai Recipe (Maida Kara Thattai Recipe)
Equipment
Ingredients
For Dough
- 1 cup All Purpose Flour (Maida)
- 2 tablespoon Split Yellow Chana Dal soaked for 30 minutes
- 1 teaspoon Roasted Cumin Powder
- 1 teaspoon Red Chilli Powder
- ½ teaspoon Black Pepper Powder
- 1 teaspoon Salt or to taste
- 2 tablespoon Hot Oil
For Deep Frying
- Sunflower Oil for Deep frying
Instructions
- Soak chana dal in water for 30 minutes. Strain them and set aside.
- Take all ingredients given for making dough in a bowl. Rub the hot oil into the flour. Now pour in water slowly and knead into a dough. Make sure the dough is firm. Cover the dough and let it rest for atleast 30 minutes.
- Now Divide the dough into 12 equal portions. Take each ball and roll it into a slightly thin rounds. Prick the thattai with fork so when you fry them it doesn't puff up.
- Heat oil for deep frying. Drop the rolled circles in hot oil and fry for 2 to 3 minutes until the bubbles on the oil subside.
- Strained the thattai using a slotted spoon and place on some paper towel.
- Allow them to cool completely. Store in an air tight container.
Nutrition
Tried this Recipe
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