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.
Servings 10 numbers
Ingredients
- 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
Instructions
- 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.
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.
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