Ney Pathiri is a deep-fried Rice Pooris from the 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 pastries on tawa, cook 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 Chhattisgarh 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 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 common breakfast/dinner dishes 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 ingredient. 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 kneading it.
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 Pathiri | Poricha Pathiri ~ A to Z Indian Pooris
- 2 cups Rice Flour / Aripodi / Biyam Pindi / Arisi Maavu
- 1 cup Water
- 1 cup Coconut grated
- 2 tsp Cumin Seeds
- 8 to 10 Shallots / Sambar Onions / Kochulli
- 1 tsp Ghee
- Salt to taste
- Cooking Oil for deep frying
- Ghee more as required for kneading
- 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.
- In a nonstick pan, add the ghee and warm it, then add the water and bring the water to a boil.
- 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.
- 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.
- 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.
- Pinch out small balls and dust with rice flour before rolling out into 6 inch discs.
- Take care to make sure the dough doesn't stick to the board, you can dust with flour and gently roll out.
- 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.
- Flip and cook on both sides, drain on a kitchen towel using a slotted spoon.
- These ney pathiris are crispy and tasty with nonveg gravies. You can serve it as a snack too.
This was part of the AtoZ series I did on Indian Pooris, for the entire collection of A to Z Indian Pooris, check the roundup.
If you are looking for different options for Indian Breakfast and feel adventurous about making it in alphabets, do see the roundup of A to Z Indian Breakfast dishes.