Ney Pathiri | Ney Pathal | Deep Fried Rice Roti
A staple flatbread of Kerala kitchens, cooked on a hot tawa until it puffs and develops golden spots. Tear it apart with your hands and use it to mop up every last drop of curry.
Ingredientsfor 4 servings
- 1 cup Rice flour
- 1 cup Maida
- 2 cup Water
- 1/2 tsp Fennel seeds
- 5-6 nos Shallots Chopped ), kochulli
- 1 cup Coconut — grated
- Salt, as needed
- Oil for frying
Preparation
Step 1
Mix both the flours together. Boil water along with salt and when it starts to boil, add chopped shallots, fennel seeds and grated coconut. Slowly add the flour with constant stirring. Keep it in simmer for 5 - 10 seconds and turn off the heat.
Step 2
Knead the dough thoroughly with your hands until it becomes smooth.
Step 3
Roll out small portions of the dough into lime sized balls.
Step 4
Using a chapathi press/pathiri press flatten each balls into a thick disc. (like pooris).
Step 5
Warm the oil in a pan, drop each pathiri into the hot oil. When it starts puffing up, flip them and fry until they become crispy.
Step 6
Serve it hot with chicken curry or any curries.
Tip
Cook on medium-high heat, not scorching hot. You want the bread to puff and develop spots, not burn.
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