Coriander Leaves-1/2cup(finely chopped and tightly packed)
1. Grind onion, green chillies, garlic and cumin to a coarse paste.
2. Roast peanuts, remove skin and soak in water for 10minutes.
3. In a bowl, add flour, sesame seeds and salt. Mix well.
4. Add the paste and rub until completely mixed.
5. Add peanuts and coriander leaves.
6. Add water and prepare a soft dough. Make it little loose so that you can get thin ginnappa.
7. Grease a tawa. Divide the dough into 6 equal parts.
8. With your fingers, press a ball on he tawa to a thin disc. With index finger make small holes on the disc.
9. Switch on flame. Fill holes with oil and cover the tawa with lid.
10. Cook on low flame for 5-7minutes. Keep checking the ginnappa because you don’t want to end up with a burnt one.
11. When the bottom is golden, flip it over and cook uncovered until nice and crispy.
12. Remove from tawa and let it cool.
13. Cool the tawa before making another ginnappa.
14. Store in airtight jar and serve along with tea.
Sarva Pindi / Ginnappa
Sarva Pindi also known as sarvappa, ginnappa is a savory snacks from the region of Telengana of Andhra Pradesh. Srivalli selected this recipe to try out for the Indian Cooking Challenge last month. She got the recipe from Usha. Though I couldn’t make it on the reveal date, I tried it later because I didn’t want to miss the recipe. Though the recipe sounds easy, it is very hard to get perfect crispy ginnappas. The flame plays an important role in the recipe. It should neither be low or high. The temperature must be maintained to get crispy ginnappas. I really struggled a lot to prepare these. The first one was soft and the second was very crispy but alas I burnt the peanuts. The next two were nice but not to my expectations. I think I need a lot of practise to master the art. Hubby liked the second ginnappa (with the burnt peanuts) as it was very crispy. The combination of peanuts and sesame seeds was wonderful and very aromatic. It was a great challenge and I enjoyed it thoroughly.