Tuesday, 5 March 2019

NEY PATHIRI

March 05, 2019 Saffron Flavours No comments

Ney pathiri or ney pathal is a very common breakfast dish in Northern Kerala especially in Kozhikode and Malabar.
It's made with rice flour and deep fried with oil and not ghee. My first impression of this dish was not definitely not good as the pathiri was thick and any amount of curry wouldn't make it soft. After lot of trials and error found a perfect recipe . I made them using rice flour instead of ground rice dough. You can either make them plain using only rice flour and salt or add crushed shallots, coconut and cumin seeds for extra flavour. Enjoy these pathiris with any traditional fish , chicken or mutton curry.

Ney pathiri

Cuisine: Malabar
Prep time: 20 min
Cooking time: 15 min
Ingredients

1 1/2 cup Rice flour
Salt , to taste
Cooking oil , for frying

To Grind

1 Onion , chopped
1 teaspoon Cumin seeds
4 tablespoons Fresh coconut

Directions

To begin making the Malabar Style Ney Pathiri Recipe, we will first grind the chopped onion, cumin seeds and coconut to a coarse paste and set aside.
Take a sauce pan, add rice flour, salt to taste, ground onion paste and add about 1/2 cup of water and mix well till there are no lumps.
Keep the rice mixture on medium heat and keep stirring until the rice is cooked and it comes together.
Once the dough has thickened to form a dough. You can switch off the heat and take the dough out and spread it on a plate to cool down.
Heat a kadai with oil to fry the puris. Take out a small ball of dough and roll it flat not too thin.
Flatten it and roll it again to about 1 centimeter thickness. Fry the puri when the oil becomes hot.
Keep flipping it over and fry it so that it evenly get browned on both the side. Take the puri out and strain it over a napkin. Do the rest for the remaining ingredients.
Serve the Malabar Style Ney Pathiri Recipe along with fish, chicken or mutton curry to make it a complete meal.

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NEY PATHIRI

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