Poondu Thattai | Garlic Thattai  | Thattai 

Thattai is a very traditional crispy, crunchy delicious South Indian snack made with processed rice flour, urad dal flour and spices which is made to a dough and is flattened into small poori shapes and deep fried in oil. There are many varieties of thattai here I have posted garlic (poondu) thattai recipe. For this poondu thattai we use a paste made of garlic cloves and red chillies.Add the garlic cloves according to your taste.

To make crispy thattai keep the following tips in mind-

*Always use processed rice flour for making thattai and do not use ordinary rice flour.For Home made processed rice flour Click here

*If you are using store bought idiyappam flour or kozhukattai flour dry roast it just for a minute until it becomes warm and then use it for making snacks.

*While grinding the garlic red chilli paste make sure you add very little water.

*The consistency of the dough is very important it should neither be too hard or too soft,so add water cautiously.

*The temperature of the oil should be maintained evenly throughout the process, keep in medium flame for frying. Cook the thattais patiently until the oil stops bubbling.

*Make sure you flatten the thattai evenly throughout.

*Make holes all over the surface of the thattai with fork,this is very important as it prevents the thattai from puffing up like poori.

*Allow the thattai to cool down completely and then store.

Check out how to make garlic thattai or poondu thattai recipe below.

Ingredients

Processed rice flour (idiyappam flour) -1 cup heaped 

Urad dal flour/ Ulundu maavu* -1 Tbsp(*see notes)

Roasted gram dal flour/Pottukadalai maavu* -1 Tbsp(*see notes)

Cumin seeds-1 -2 tsps

Black Sesame seeds-1 tsp

Soaked Bengal gram dal-1-2 Tbsps

Asafoetida- 1/4 tsp

Salt to taste

Hot oil -1 Tbsp

Oil for deep frying

Curry leaves finely chopped few

For Paste-

Garlic cloves-10-12 nos

Red chillies-6-8 nos

Recipe Video

Method

👉First grind the ingredients given under For paste to fine paste adding very little water.Set aside.

👉Now in a plate or mixing bowl add the processed rice flour,urad dal flour, roasted gram flour,cumin seeds, sesame seeds,salt, asafoetida, and curry leaves first mix these ingredients well.

👉Next add the ground garlic paste and mix well.

👉Now add hot oil and mix carefully.

👉Add water little by little and knead to a soft but firm dough.

👉Make medium lemon sized balls of the dough.

👉Keep oil for deep frying.

👉Smear oil or ghee on a butter paper or plastic sheet keep it ready.

👉Place the balls on the butter paper close with other end of the paper and gently press the balls using a flat bottom cup to small poori shapes.You can flatten with your fingers too.

👉Prick holes all over the dough using a fork.

👉Make sure you flatten the thattai evenly around the edges too.

👉Check if the oil is ready by dropping a small piece of the dough if it rises immediately then it's ready .Keep it in medium flame throughout.

👉Now gently drop the thattai one by one into the oil very carefully.

👉Do not overcrowd the oil with thattais .

👉Do not disturb the thattai for few seconds after adding to the oil.

👉Now gently flip to other side and allow the thattai to cook. Keep flipping occassionally.

👉Once the colour of the thattai changes to golden brown and oil stops bubbling remove the thattai from the oil and drain in a tissue paper to remove any excess oil.

👉Allow the thattai to cool down completely and then store in airtight container.

Preparation Time-30 mins

Yield-15-17 thattais depending on size

★Urad dal flour-

Dry roast 1/4 cup of urad dal and powder it finely sieve it and use.

★Pottukadalai maavu/Roasted gram flour-

Just powder the roasted gram dal(Pottukadalai) finely, sieve it and use.