Poricha Pathiri has always been one of my all-time favourite tea-time snacks. There’s something about biting into one – warm, crisp on the outside, soft and savoury inside – that instantly takes me back to the tea stalls of Malabar. You’d see them stacked in glass cabinets beside sukhiyan and neyyappam, just waiting for a glass of hot chaya to complete the moment.
It starts with boiling water, a pinch of salt, and a spoon of ghee – simple beginnings. Roasted rice flour is added gradually, mixed with a wooden ladle as the steam rises. Once the flame is off and the heat fades slightly, the dough is kneaded by hand until smooth and pliable.
While the dough rests, a small mixture is ground – not too fine – of grated coconut, shallots, and cumin seeds. No water. Just the ingredients crushed together until they hold their own aroma.
The dough is then brought back, and a tablespoon of all-purpose flour is kneaded in – not too much, just enough to hold the structure. The coconut paste is folded in, along with a sprinkle of black sesame seeds. The dough becomes fragrant and textured – soft, yet holding together.
It’s rolled out next – not too thin, just about half an inch thick. A cookie cutter is used to shape small circles, each one like a little coin of memory.
Then, the frying begins. In medium-hot oil – never high – the pathiris are lowered in, one by one. The oil bubbles softly, and each disc turns golden, puffing slightly as the inside cooks through. If the flame is too high, the crust will darken too soon, leaving the centre undercooked – so patience is part of the recipe.
And when it’s done – that first bite is everything. Crunch on the outside, coconut warmth inside, the nuttiness of sesame, and the soft bite of shallots. You don’t need chutney or curry. Just the pathiri and tea. And maybe some quiet.
Poricha Pathiri is the kind of snack that doesn’t try to impress. It just comforts – quietly, completely. It stays with you long after the last one is gone.
Poricha Pathiri
Ingredients
Instructions
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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.
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Begin by boiling two cups of water in a thick-bottomed pan. Add enough salt and a teaspoon of ghee to the water.
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Slowly add one cup of rice flour to the boiling water while stirring continuously with a wooden ladle to avoid lumps.
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Once combined, switch off the flame. Allow the mixture to cool down until it’s safe to handle by hand.
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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.
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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.
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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.
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Roll the dough into a thick sheet, about half an inch thick, using a rolling pin.
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Cut out circles from the dough using a cookie cutter or the rim of a small steel glass.
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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.
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Fry the pathiris on both sides until they turn light golden brown and crispy. Remove from oil and drain on paper towels.
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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.