Ney Pathiri | Poricha Pathiri ~ A to Z Indian Pooris

Ney Pathiri

Sharing is caring!

Ney Pathiri is a deep fried Rice Pooris from Malabar region of Kerala. This gluten free Indian Bread is enjoyed as a snack as well.

Pathiri in Malayalam refers to a pancake made of rice flour. You can cook these pancakes or pastry on tawa, cooked on flame or deep fried as well. Roll out as thin as possible and then slightly press with a cloth when you cook the Pathiris on the tawa. We have another rice based roti from Kerala called the Orotti, which is different from Pathiri as Orotti has coconut in it.

I have already made Pathiri and Orotti, both of which I had enjoyed much. I had Ney Pathal bookmarked for a long time and waited for this series to make it. Ney Pathiri means made with ghee. I have made similar deep fried rice pooris that are popular from Chhattisgar called the Chusela, which are made with just rice flour.

I made these Poricha Pathiri along with nonveg gravy for lunch. Both Hubby and Konda enjoyed it very much. I found these Poricha Pathhiri very tasty as just a snack!

Referred as Malabari Neypathal or Neypathal or Ney Pathal or Poricha Pathiri or Masala Rice Puri. When it came to picking up other Pooris starting with N, I couldn’t find anything else. So if you know, you can let me know.

Other interesting rice based breads are Ukkarisida, rotis from Karnataka or these Ubbu Rotis.

I referred to this source and made it as how I was able to manage. These are gluten free and takes some practice to make, however these are so fantastic as a snack itself.

These Ney pathiri are a popular Malabar recipe and made during Ramzan for the Iftaar. These are a common breakfast / dinner dish in northern Kerala especially in Kozhikkode and Malabar.

Ney Pathiri

PIN this for Later!

How to make Ney Pathiri

Step By Step Pictures for making Ney Pathiri

How to make Ney Pathiri 1

How to make Ney Pathiri 2

How to make Ney Pathiri 3

Poricha Pathiri

Ingredients Used to make the Ney Pathiri

Rice flour is the main ingredients. You can use homemade flour or store bought as well.
You will have to make sure the flour is added to warm or hot water and let it stand for 10 mins before kneadingit.
The masala paste used is a ground coconut with shallots and cumin seeds.
You can add this ground masala to the simmering rice flour.
Please add ghee to the dough and knead well for the balls to roll out well without breaking.
Always dust out the excess flour before sliding it down.

Ney Pathal

Print Recipe
Ney Pathiri | Poricha Pathiri ~ A to Z Indian Pooris
Ney Pathiri is a deep fried Rice Pooris from Malabar region of Kerala. These are gluten free Indian Breads that can be enjoyed as a snack as well.
Ney Pathiri
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
numbers
Ingredients
Servings
numbers
Ingredients
Ney Pathiri
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Wash and peel the shallots and take it in a mixer along with grated coconut and cumin seeds, make a paste with little water as required.
  2. In a nonstick pan, add the ghee and warm it, then add the water and bring the water to a boil.
  3. Once the water boils, simmer to low, add the salt and the rice flour, mix well and let it warm for few minutes. Switch off the flame.
  4. Add the ground coconut mix to the rice flour and mix well when it is still warm. If you can't handle the heat, you can use a ladle and mix well.
  5. Transfer to a bowl, add ghee and knead well till you get a smooth dough. Cover with a lid and keep it aside for 10 mins.
  6. Pinch out small balls and dust with rice flour before rolling out into 6 inch discs.
  7. Take care to make sure the dough doesn't stick to the board, you can dust with flour and gently roll out.
  8. Heat a kadai with oil, when it is hot, gently drop it into the oil and gently press on top for the pooris to puff up.
  9. Flip and cook on both sides, drain on a kitchen towel using a slotted spoon.
  10. These ney pathiris are crispy and tasty with nonveg gravies. You can serve it as a snack too.
Recipe Notes

Since these are gluten free, the dough is sticky. So make sure you dust well and very gently roll out.

Before deep frying, dust away the excess flour on the discs. Make sure the oil is hot, so that it comes out puffed up.

 

BMLogo

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#113

You may also like

4 comments

Leave a Reply

Your email address will not be published.