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.
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.
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Step By Step Pictures for making Ney 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.