Poricha Pathiri | fried pathiri is a pancake made of rice and coconut mixture, which is deep-fried rather than baked. It tastes spicy and has bags of flavors as well. The method of preparation is different in different geological areas of Malabar, here I add some chopped spinach leaves to make the pathiri more healthy. Here is how you could easily prepare the special Pathiri. the pathiri is deep fried in oil thus the name “Ney Pathiri” in which “ney” means “oil”. The ground onion and cumin seeds are added to the rice flour dough and then rolled to form puris. The recipe uses rice flour but you can use soaked rice as well and then ground to smooth powder to make the pathiri. Poricha pathiri can be served with any gravy still usually served with nonveg side gravies like chicken, mutton and beef gravies.
Instructions
- Take coconut, shallot and cumin in a blender. Crush it and keep it aside.
- Add chopped spinach and Knead it until the dough becomes uniformly smooth and less sticky.
- Divide this dough into equal portions and make balls.
- Keep each rice balls in greased banana leaves. Press gently and spread it by your palm to make the shape of a puri
- Heat oil in a pan and deep fry the small pathiries, till it turns slight brown colour.
- Serve it with chicken curry, mutton curry, beef curry or mutta chutney. Enjoy!!!!
Recipe Notes
You can explore this dish Pallu (Masala) Pathiri
You can also visit here Irani Pola
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