Poricha Pathiri
Ingredients
- 1 cup Rice flour
- 2 cup Water
- 1/2 cup Grated Coconut
- 3-4 Shallots
- 1 teaspoon Cumin
- 1 tablespoon Black Sesame seeds/ Black Cumin
- 1 tablespoon All-purpose flour
- 1 Teaspoon Ghee
- 1/2 teaspoon Salt
- Oil for frying
Instructions
- 1 Poricha Pathiri, or Fried Pathiri, is a much-loved Malabar tea-time snack. What makes it unique is its popularity beyond the Malabar region-you’ll find it almost everywhere in Kerala.
- 2
Begin by boiling two cups of water in a thick-bottomed pan. Add enough salt and a teaspoon of ghee to the water.- 3
Slowly add one cup of rice flour to the boiling water while stirring continuously with a wooden ladle to avoid lumps.- 4
Once combined, switch off the flame. Allow the mixture to cool down until it’s safe to handle by hand.- 5
Meanwhile, in a small mixer grinder, crush half a cup of grated coconut along with 3 to 4 shallots and a teaspoon of cumin seeds. Do not add water while grinding.- 6
When the rice flour mixture has cooled slightly, add a tablespoon of all-purpose flour and the crushed coconut mixture. Knead everything together to form a smooth dough.- 7
Add a tablespoon of black sesame seeds to the dough and knead again until evenly mixed. If you prefer, you can replace the sesame seeds with black cumin.- 8
Roll the dough into a thick sheet, about half an inch thick, using a rolling pin.- 9
Cut out circles from the dough using a cookie cutter or the rim of a small steel glass.- 10
Heat oil in a deep pan. Keep the flame on medium. It’s important not to use high heat, as it may brown the outside while leaving the inside uncooked.- 11
Fry the pathiris on both sides until they turn light golden brown and crispy. Remove from oil and drain on paper towels.- 12
That’s it. Your delicious Poricha Pathiri is ready. Serve hot with a cup of tea or coffee and enjoy the authentic taste of Malabar. - 2
