pathiri

Pathiri | Ney Pathiri Recipe | Malabari Neypathal | Neypathal with Rice Flour

What is Pathiri?

Pathiri is a chapatti made up of rice flour. Here I am sharing the recipe for deep-fried pathiri known as neypathiri which hails from Malabar region. Pathiri is absolutely flavor packed deep fried snack made using rice flour. It has the striking flavor of hot chilies and subtle and fruity flavor of fresh coconut. Pathiri has the pungent flavor of garlic and earthy flavor of cumin seeds and sesame seeds. It is deep fried and therefore it has a crisp outside and soft interior. Do try this recipe as it is

Gluten-free recipe
Recipe from Malabar cuisine

Let’s talk about the ingredients for Neypathal

Deep fried rice roti calls for rice flour. As such even soaked rice can be used to make this recipe; I have yet to try it. For the flavoring fresh ingredients such as onion, garlic, coconut, chilies have been used. Black sesame seeds have been used which gives an interesting look to the dish. The quantity of water is critical for this recipe. I have used the same quantity as that of rice flour.

Other gluten-free recipe on the blog is rice balls and more.

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How To Make Pathiri Recipe

1. Add 1 small chopped onion, 6-7 garlic cloves, 2 green chilies and 1 red chili in a grinder

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2. Pulse once or twice to form a coarse mixture. Do not grind fine

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3. Heat 1 tbsp clarified butter or ghee

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4. Add the coarse mixture. Cook for 1 minute

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5. Now add 1 cup water

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6. Add salt to taste and 1 tsp cumin seeds powder

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7. Let the water come to a boil

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8. Add rice flour gradually on a low flame. Mix to avoid lumps

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9. Mix and cook till it comes together as a dough

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10. Take out in a plate and let it cool down a little

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11. Add 2 tbsp grated coconut and 1 tbsp black sesame seeds (til)

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12. Mix and knead well to form the smooth dough. Important: Do not let the dough cool completely, it won’t be possible to knead it

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13. Divide into 2 portions

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14. Roll into thick chapatti on a greased surface

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15. Cut into roundels using a cookie cutter or bowl or glass

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16. As shown below

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17. Heat enough oil

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18. Add Pathiri for frying. Fry on medium flame

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19. Once golden brown from both the sides, take out on an absorbent paper

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20. Bon Appétit: Serve with a cup of hot Masala Tea

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About the Author

Author’s Name

Vini

Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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