Malabar Style Ney Pathiri (Fried Masala Rice Puri) Recipe
Malabar-style Ney Pathiri is a delicious, crispy rice flour puri with a mild masala flavor, often enjoyed as a side dish or snack in Kerala’s cuisine. The combination of cumin seeds, onions, and fresh coconut gives the dough a fragrant, flavorful base. These golden, crunchy pathiris pair beautifully with rich curries like Kerala Style Egg Roast Curry or Kurma, making it a wonderful addition to any meal. Let’s dive into the recipe and learn how to make this traditional Malabar delicacy.
Ingredients
| Ingredient | Quantity |
|---|---|
| Rice flour | 1 1/2 cups |
| Salt | To taste |
| Sunflower oil | For frying |
| Onion, chopped | 1 medium |
| Cumin seeds (Jeera) | 1 teaspoon |
| Fresh coconut, grated | 4 tablespoons |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | Approx. 150 kcal |
| Carbohydrates | 30 g |
| Protein | 2 g |
| Fat | 3 g |
| Fiber | 2 g |
| Sodium | Varies with salt added |
| Cholesterol | 0 mg |
(Note: Nutritional values are approximate and may vary depending on exact portion sizes and specific ingredients used.)
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
Servings
- Servings: 4
Cuisine
- Cuisine: Malabar (South Indian, Kerala)
- Course: Side Dish
- Diet: Vegetarian
Instructions
-
Prepare the Masala Paste
Begin by preparing the masala paste that will give the Ney Pathiri its distinctive flavor. In a small blender or food processor, combine the chopped onion, cumin seeds, and grated fresh coconut. Grind them into a coarse paste and set it aside for later. -
Mix the Rice Flour Dough
In a saucepan, add the rice flour and salt. Pour in the ground onion-coconut paste and mix thoroughly. Slowly add about 1/2 cup of water, stirring continuously to prevent lumps. You want the mixture to come together as a smooth, thick batter. -
Cook the Dough
Place the saucepan on medium heat and keep stirring the rice mixture. Continue cooking and stirring until the mixture thickens into a dough-like consistency. This may take about 5-7 minutes. Once the dough is firm and pulls away from the sides of the pan, remove it from the heat. -
Cool the Dough
Transfer the dough onto a plate and let it cool for a few minutes until it is cool enough to handle. You can spread it out on the plate to speed up the cooling process. -
Roll the Pathiris
After the dough has cooled slightly, take small portions of it and roll them into small balls, about the size of a golf ball. Flatten each ball with your palms into a small disc, then roll them out further into a circular shape about 1 centimeter thick. Be gentle while rolling to maintain an even thickness. -
Heat the Oil for Frying
In a large frying pan or kadai, heat sunflower oil over medium-high heat. Test the oil’s temperature by dropping a small piece of dough into the oil – it should immediately begin to bubble and rise to the surface. -
Fry the Pathiris
Once the oil is hot, gently drop the rolled pathiris into the oil, one at a time. Fry them on each side for about 1-2 minutes or until they are golden brown and crispy. Flip them over halfway through cooking to ensure both sides are evenly browned. -
Drain Excess Oil
Once the pathiris are fried, remove them from the oil and place them on a paper towel or napkin to drain any excess oil. -
Serve
Serve the Malabar Style Ney Pathiris hot with Kerala Style Egg Roast Curry, Kurma, or any rich gravy of your choice. These crispy rice puris are best enjoyed fresh and make for a delightful side dish or snack at any meal.
Tips for Success
- Consistent Rolling: Try to roll the pathiris evenly to avoid some being too thick and others too thin. This ensures that they fry uniformly.
- Oil Temperature: If the oil is too hot, the pathiris will brown too quickly on the outside while remaining uncooked inside. On the other hand, if the oil is too cool, they will absorb too much oil and become greasy. A steady, medium-high heat is key to crispy results.
- Storage: If you have leftovers, store the pathiris in an airtight container at room temperature. They can stay fresh for 1-2 days. Reheat them by briefly frying again to restore their crispness.
Serving Suggestions
Malabar Style Ney Pathiris are traditionally served with rich, aromatic gravies, making them a perfect accompaniment to curries. Some ideal pairings include:
- Kerala Style Egg Roast Curry: A spicy, tangy curry featuring soft-boiled eggs, rich in flavor and the perfect complement to the crispy pathiris.
- Vegetable Kurma: A creamy, spiced vegetable curry with a rich coconut-based gravy that pairs wonderfully with the texture of the pathiris.
- Chicken Curry: A traditional Kerala chicken curry with a spicy, aromatic broth is another great option to serve with Ney Pathiri.
These fried masala rice puris also make a great snack on their own, served with a cool yogurt dip or spicy pickle on the side.
Why You’ll Love This Recipe
Ney Pathiris are a beloved part of Malabar cuisine, cherished for their crispy texture and delightful coconut flavor. This simple yet flavorful dish brings together the best of Kerala’s culinary traditions in every bite. Whether you’re serving it as part of a lavish meal or enjoying it as a snack, Malabar Style Ney Pathiri will add an authentic touch to your kitchen and tantalize your taste buds.
