Prawn Ghee Pathiri
Soft, layered, and golden from the griddle — this prawn ghee pathiri is the perfect vehicle for scooping up thick curries and gravies. The dough rests until pliable, then gets cooked until each layer separates.
Ingredientsfor 4 servings
- 1/2 cup Prawns chopped — cleaned
- 2 cup Rice flour
- 1/2 cup Coconut — grated
- 1/4 cup Onion — chopped
- 3 nos Green chillies — chopped
- 3 Cloves Garlic
- 1/4 tsp Caraway seed powder Seema (jeerakam)
- 2 Glasses Water
- Salt, to taste
- Oil, to taste
Preparation
Step 1
For preparing prawn ghee pathiri, first grind together coconut, onion, green chillies, garlic, caraway seed powder and little water. Set aside.
Step 2
Boil water and Stir everything together thoroughly with rice flour.
Step 3
Cook prawns with required water and salt.
Step 4
Add the previously ground paste and cooked prawns into rice flour and knead well.
Step 5
Make balls out of the dough and press it on a leaf or plastic paper.(size must be small).
Step 6
Place a pan on the stove and fry well on both sides.
Step 7
Prawn ghee pathiri, a keralite recipe is ready.
Tip
Resting the dough is not optional — it relaxes the gluten and makes the dough easier to roll. At least 30 minutes, ideally longer.
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