Malabar Style Ney Pathiri Recipe (Fried Masala Rice Puri)
Description:
Malabar Style Ney Pathiri is a delectable dish hailing from the coastal region of Kerala, famous for its aromatic and flavorful rice-based breads. Unlike the regular pathiri, which is cooked on a griddle, this recipe involves deep frying the rice bread, thus earning the name “Ney Pathiri,” where “ney” translates to “oil” in Malayalam. This fried delicacy is infused with a delightful blend of ground onion, cumin seeds, and fresh coconut, giving it an aromatic, savory profile that pairs wonderfully with rich curries like Kerala Style Egg Roast or Kurma. Though traditionally made with rice flour, you can substitute it with soaked rice, ground into a fine powder for an authentic texture.
Cuisine: Malabar
Course: Side Dish
Diet: Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Rice flour | 1 1/2 cups |
| Salt | To taste |
| Oil | For frying the pathiris |
| To Grind | |
| Onion | 1, chopped |
| Cumin seeds (Jeera) | 1 teaspoon |
| Fresh coconut | 4 tablespoons |
Preparation Time: 15 minutes
Cooking Time: 35 minutes
Total Time: 50 minutes
Servings: 4
Instructions:
-
Prepare the Ground Paste:
Begin by grinding the chopped onion, cumin seeds, and fresh coconut together to form a coarse paste. Set it aside for later use. -
Make the Dough:
In a saucepan, combine rice flour and salt to taste. Add the prepared onion-coconut paste to the flour mixture. Gradually add about 1/2 cup of water, stirring continuously to avoid lumps. Continue mixing until the dough begins to thicken. Keep the heat at medium, stirring frequently, until the dough comes together and the rice is cooked. -
Cool the Dough:
Once the dough has thickened and is pliable, turn off the heat. Transfer the dough onto a plate and allow it to cool slightly. -
Fry the Pathiris:
Heat a kadai (deep frying pan) with oil over medium-high heat. Take a small ball of dough and flatten it into a round shape, about 1 centimeter thick. Roll it out gently to form a puri-like disc. Be careful not to roll it too thin.
Once the oil is hot, carefully drop the rolled puri into the oil. Fry the puri, flipping it occasionally, until it is golden brown and crisp on both sides. Remove the puri from the oil and place it on a napkin to drain excess oil. -
Repeat:
Continue the process with the remaining dough until all the puris are fried. -
Serve:
Serve the Malabar Style Ney Pathiri hot, paired with rich curries such as Kurma or Kerala Style Egg Roast Curry, for a complete and satisfying meal.
Nutritional Information (per serving):
Note: Nutritional values are estimated and will vary based on portion sizes and specific ingredients used.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 180 kcal |
| Protein | 3g |
| Carbohydrates | 28g |
| Fat | 7g |
| Fiber | 1g |
| Sodium | 120mg |
Tips:
- If you’re using soaked rice instead of rice flour, make sure to grind it to a fine powder before using it in the recipe.
- You can adjust the amount of cumin seeds and coconut to suit your taste. Adding more coconut will give the Ney Pathiri a richer texture.
- The puris are best enjoyed hot, as they are crispy and aromatic right after frying.
Related Recipes:
- Kerala Style Egg Roast Curry
- Vegetable Kurma
- Puttu (Kerala Steamed Rice Cake)
- Kerala Fish Curry
Enjoy this Malabar-style fried rice puri as a perfect accompaniment to your favorite curries or as a delightful snack!
