Ney Pathiri | Ney Pathal | Deep Fried Rice Roti


Ney Pathiri is a super delicious Malabar specialty commonly served for breakfast/dinner with any non-vegetarian gravy dishes of your choice. Also popularly termed ‘Ney Pathal’, the deep fried rice roti makes a perfect choice with Malabar chicken curry, mutton curry or beef curry. There are a couple of methods for preparing the traditional snack. You can follow the traditional procedure, raw rice is soaked and then powdered to a coarse form like puttu powder. Ingredients like shallots, fennel seeds and coconut is added, and a dough is prepared with hot water. Small balls are plucked from dough, rolled out into pooris and deep fried. Alternatively, you can purchase rice flour from store with a grainy texture like puttu powder and follow the same procedure. This is much easier, you save a lot of time. You come out with soft and delicious Ney Pathal that can be relished for tea time or dinner.

While preparing Ney Pathal, one vital point to note is the texture of your rice flour. If the rice flour is not right, you will lose the perfection and texture of this Deep Fried Rice Roti. Recently I came across this recipe while scrolling through the web page. This particular recipe caught my sight, I tried it and it was quite delicious. My kids and family loved it. In my opinion no side dish is actually required for Ney Pathiri. The dish is wholesome and very filling too. One more vital point to note, knead the dough well while it’s still hot without adding water so you get a soft and smooth dough. Enjoy the fried pooris hot and fluffy. Do not keep for long and lose the soft and fluffy texture. You can explore a well detailed Ney Pathal recipe here that can be easily prepared at home.


Ney Pathiri | Ney Pathal | Deep Fried Rice Roti

Prep Time 30 minutes
Total Time 30 minutes
Course Breakfast, Snack
Cuisine Kerala
Servings 4 people



  • Mix both the flours together. Boil water along with salt and when it starts to boil, add chopped shallots, fennel seeds and grated coconut. Slowly add the flour with constant stirring. Keep it in simmer for 5 - 10 seconds and turn off the flame.
  • Knead the dough thoroughly with your hands until it becomes smooth.
  • Roll out small portions of the dough into lime sized balls.
  • Using a chapathi press/pathiri press flatten each balls into a thick disc. (like pooris)
  • Heat oil in a pan, drop each pathiri into the hot oil. When it starts puffing up, flip them and fry until they become crispy.
  • Serve it hot with chicken curry or any curries. Enjoy!


You can visit this link Malabar Kannu Pathiri. You can also visit this link Steamed Chicken Pathiri.
Tried this recipe?Let us know how it was!

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