firstly, in a small blender take roasted peanuts, putani, dry coconut and jeera.

blend to coarse powder.

further transfer to a large mixing bowl.

also add in rice flour, maida and semolina.

additionally add red chili powder, sesame seeds, curry leaves and salt.

mix well making sure everything is combined well.

further add hot oil over the flour.

crumble the flour well with oil.

also add water in batches and knead to smooth and soft dough.

divide the dough into 2-3 equal parts and prepare a ball.

roll the dough slightly thick as for paratha.

with the help of cookie cutter or lid of box, cut into round shapes.

now deep fry the nippatus in hot oil.

fry the nippatu or thattai on medium flame till they turn golden brown and crisp.

drain off on to a kitchen paper to remove excess oil.

finally enjoy nippatu or thattai, or store in a airtight container for 10-15 days once its cooled completely.