Neypathal – Deep Fried Rice Roti – Ney Pathiri – Malabar Ramadan recipe
Ingredients
- Finest rice powder (to make approximately 30 Pathiri) - 5 glass
- Water (water & rice should be in 1 : 1 ratio) - 5 glass
- Grated coconut - 1 cup
- Cumin seeds - 1 tbsp
- Shallots finely chopped - 8
- Coconut Oil for frying
Method
Step 1
To make the dough, follow below steps: Boil 5 glass water by adding grated coconut, cumin seeds, shallots and salt to taste.
Step 2
Add rice powder to boiling water and mix well.
Step 3
When the mixture is still warm, but manageable hot knead well with hands to make soft dough without adding water. If needed just wet your hands with cold water in between.
Step 4
Then make an apple sized ball out of the dough and on a flat board dusted with rice powder roll the dough into thick shape (thickness of 2 puri).
Step 5
To make perfect round shaped Ney Pathiri - Neypathal - Deep Fried Rice Roti use a glass or lid with sharp edge to cut the Pathiri.
Step 6
Then heat oil in a wok. Oil should be very hot before you start frying. Slide Pathiri to coconut oil.
Step 7
With in a minute the Pathiri will float on top and puff up.As soon as it puffs up, turn it over and fry both sides until deep fried.
Step 8
Take out to tissue paper so that extra oil is sucked by tissue paper. Our Ney Pathiri - Neypathal - Deep Fried Rice Roti is ready to serve. Serve hot with beef roast or any other meat / chicken roast
Now, prepare alu paratha stuffing by mixing mashed potatoes, chopped green chillies, red chilli powder, grated ginger, garam masala, sugar, lemon juice and salt in small/medium size bowl. Mix all ingredients properly.
Divide stuffing into 6 equal parts and give them a shape of ball. Divide prepared dough into 6 equal parts, give them a round shape and press a little to flatten like pattie.
Take one dough pattie and coat it with dry wheat flour on both sides. (It will prevent dough from sticking to rolling board). Put it on rolling board/roti making board (chakla) and roll it out into a circle of approx. 4-5 inch diameter using rolling pin. Put one portion of stuffing in the centre of it.
Wrap stuffing ball by lifting all sides of rolled circle towards top, seal the edges and again give it a round ball shape.
Gently press stuffed ball on rolling board and dust some dry flour over it.
Roll it out into circle of 6-7 inch diameter (like roti or chapati). Do not make it very thin by pressing it too much.
Place it on a hot tava/griddle and cook over medium flame. When tiny bubbles starts to rise on the surface, flip it and reduce flame to low.
Spread 1/2 teaspoon oil around its edge with the help of spatula and cook for approx 30-40 seconds.
Flip it again and spread 1/2 teaspoon oil around its edge. Press it with spatula and cook for 30-40 seconds over medium flame. Repeat flip and press process until golden brown spots appear on both sides of paratha. (No need to spread oil after doing it once in previous steps).
Roast oats in a pan or kadai until they change from white to light brown. Transfer them in a plate and keep aside.
Heat 2 tablespoons oil in a same kadai or pan. Add mustard seeds and cumin seeds. When seeds begin to pop, add chana dal and curry leaves. Sauté until dal turns light brown for approx. 1 minute. Add chopped onion and chopped green chillies, sauté until onion becomes translucent.
Add chopped carrot, chopped capsicum and chopped tomatoes, sprinkle salt over it and cook for 2-3 minutes.
Add and mix roasted oats and cook for a minute.
Add 2 cups hot water and stir for a minute.
When it starts to boil, cover with a lid and cook over medium flame.
Cook until water is absorbed and oats are cooked thoroughly for approx. 7-8 minutes.
Add chopped coriander leaves and cashew nuts and mix well.
Roast vermicelli in a kadai on medium flame until it turns light brown. Cooking time may be varying according to size and thickness of your kadai. Keep stirring continuously. When done, keep roasted vermicelli aside to cool.
Heat oil or ghee according to your choice in same kadai. Add mustard seeds and allow them to sputter. Add chana dal, urad dal and curry leaves, cook until dals become light brown. Add sliced onion, grated ginger and slit green chillies. Sauté until onion becomes translucent.
Add chopped carrot, green peas, chopped tomatoes and turmeric powder. Sprinkle salt over it and mix well.
Pour 2-tablespoons water and cook covered on low flame until vegetables become soft for around 3-4 minutes.
Add 1¾ cups hot water and let it boil for a minute.
Add roasted vermicelli.
Mix well and cover it with a lid.
Cook until water is absorbed for around 5-7 minutes. Stir in between occasionally to prevent sticking.
