Poricha pathiri(ney pathal) is one of the first learnt pathiris by me, and it's quite easy to prepare. The ingredient list is quite simple and is easily available at home. The main ingredient is good quality rice flour. I have made these quite a few times and each time I prepare this snack, it gets over in no time. So there is hardly anything left to click pics. The best thing I like about this snack is that the ingredient list is short, and it's quick to prepare without much fuss.
I have not learnt all the Malabar recipes, but there are a few which are easy, and poricha pathiri is one of them. Likewise, I add one prepared pathiri at a time in the wok and fry, as my kadai is small. Furthermore, I love smaller kadai for deep-frying because this uses less oil and so the oil wastage is less compared to bigger ones. What's your preferred choice of kadai for deep-frying ?? But if you use a bigger wok, then add more than one, and please remember not to overcrowd. These are best served plain with tea and give these a try, enjoy!!
Preparation time ~ 15 minutes
Cooking time ~ 25 minutes
Author ~ Julie
Serves ~ 10 pathiris
Ingredients
idiyappam podi or pathiri podi 1 cup
salt 1/2 tsp
ghee 2 tsp
water 1 + 1/4 cups
to coarsely grind
grated coconut 1/3 cup
shallots 3-4
cumin seeds 1/2 tsp
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Method
- Boil water in a pan and add salt, ghee.Measure the flour and add to the boiling water, Switch off flame. Leave covered for 5 minutes.
- To a blender jar, add the grated coconut, cumin seeds and shallots. Pulse twice to crush the mix.
- Then, add the grated coconut, shallots and cumin seeds mix. Add to the dough and make a smooth dough. Roll in 1/4th size cut using cookie cutter or a lid.
- Re roll the scraps until you finish making the pathiris. You may get 9-10 pathiris with this measure.
- Heat a pan and add oil upto 2' deep. Check if the oil is hot by adding a small ball of dough, if the dough floats up after putting in oil, then it's ready.
- Slide in each of the made pathiris and keep the flame high for the first 30 seconds till the pathiris float on the surface of the oil, nicely puffed up. Then, slow down the flame to low and cook nicely, flipping both sides.
- Drain from oil and place on paper towels. Serve warm.
* The water should be boiling hot to add roasted flour.
* The dough should be kneaded well and then rolled out.
* The shallots added imparts a nice flavour. Some people add garlic too, you may or may not add 2 cloves of garlic. I haven't added.
* You can add 1/2 tsp perumjeerakam (fennel seeds) too in the crushed mix.
* You may need up to 1.5 cups water for this recipe, depending on your rice powder quality.
A FEW MORE IFTAR RECIPES THAT YOU CAN TRY :
Fried stuff is always a great treat. The problem is that they are so addictive that I just can't eat one or two.
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