Malabar Ney Pathal

Servings: 4 Total Time: 25 mins Difficulty: Beginner
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The Malabar region of Kerala (the northern part of the state) is well known for its rich food culture and variety of dishes. It’s often called the “bread basket of Kerala,” and for good reason. From flavorful biriyanis to crispy snacks and countless types of pathiris, Malabar cuisine is a feast of tradition and taste.

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When it comes to pathiri, they say there are more than 30 varieties found across the region-each with its own texture, shape, and story.

One of the most loved among them is Ney Pathal (also spelled neypathil or ney pathiri). It’s especially popular in the Mappila (Muslim) communities of Kasaragod, Kannur, Kozhikode, and Malappuram. Ney Pathal has deep roots in Malabar Muslim culinary heritage, which developed over centuries through Arab, Persian, and Portuguese influences-all beautifully blended with Kerala’s local ingredients and cooking styles.

The word “Ney” means ghee (clarified butter), and “Pathiri” means bread. Though it’s usually deep-fried in oil, ghee is often added to the dough or drizzled while serving, which gives Ney Pathal its rich, indulgent flavor.

Ney Pathal is usually enjoyed with non-vegetarian curries-like a spicy beef roast, a flavorful chicken curry, or even a tangy fish masala. But honestly, it’s a personal choice. You can pair it with whatever is available at home-even sambar works surprisingly well!

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Crispy

Malabar Ney Pathal

Difficulty: Beginner Prep Time 20 mins Cook Time 5 mins Total Time 25 mins
Cooking Temp: 120  C Servings: 4
Best Season: Suitable throughout the year

Ingredients

Instructions

  1. Soak raw rice for at least 3 hours. Drain the water completely and set the rice aside.
  2. In a food processor, grind the soaked rice into a coarse paste along with grated coconut, cumin seeds, and salt. Use little or no water during grinding.
  3. Transfer the mixture to a bowl and add enough rice flour to form a soft dough.
  4. Add a teaspoon of oil or ghee to the dough and knead it well.
  5. Make lemon-sized balls from the dough.
  6. Roll each ball into a small chapati-like disc. For a perfect round shape, you can use a cookie cutter or a similar tool.
  7. Heat oil in a pan for deep frying. Gently slide each pathiri into the hot oil and fry on both sides until it turns light golden brown.
  8. Remove and drain excess oil.
  9. Your Ney Pathal / Ney Pathiri is ready! Best served with spicy chicken curry.
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