{Ramadan Special} – Ney Pathal from Zareena of My Experiments With Food
Second in the series of this yum ride of Joy From Fasting To Feasting – VII is Zareena of My Experiments With Food from Bangalore. Zareena’s blog is loaded with her hometown delicacies, which she enjoys making in her kitchen…Today’s recipe is one such good example….Do stop by at Zareena’s My Experiments With Food, to know more about Kerala Cuisine….Thank you Zareena for sending across such a yummy recipe…..
This time again I am doing a guest post for Lubna’s blog and I am really grateful that she remembered me again and gave me this opportunity. This time for iftar recipes I thought of so many dishes and finalized on this as I was longing to make this ney pathal.
There are many varieties of pathiris made in Kerala. This is one among those. I never tasted this before, but have heard that these are very tasty and usually made during Ramadan fasting time in Kerala. This is a typical Malabar Muslim delicacy.
These are small circular discs of rice flour with a combination of coconut, shallots and cumin seeds, which are deep fried in oil till golden brown and best served along with chicken or mutton curry. This cannot be included in daily menu b’coz you just cannot stop with one or two of these. You will end up eating more and later you will be feeling heavy. In olden days, these were fried in ghee and hence the name “Ney Pathal”.
Ney Pathal
INGREDIENTS:
- 1 cup Rice Flour
- 2 cups Water
- 6-7 Shallots, sliced
- 1 tbsp. Cumin seeds
- ¼ cup grated Coconut
- Salt as required
PREPARATION:
- Boil Water. Add coconut, salt, shallots, and cumin seeds and at last rice flour.
- Mix this well using a wooden spoon for about 10 minutes and remove from flame.
- When it becomes little cold, transfer the rice flour dough in a wide plate and oil your hands, mix well, make lemon sized balls from it.
- Roll the dough into a thick chapathi, using a glass cut it into small round discs. Repeat the process till the dough is finished.
- Meanwhile heat oil to deep fry.When it is smoking hot slide the round discs or pathals in the oil and turn them over when it puffs up.
- Fry them till golden brown on both sides, drain them on paper towels.
- Serve them along with chicken or mutton curry.
Last year from Zareena – Thari Kanji/Semolina Payasam
You can find Zareena @ Blog | Facebook.NOTE: You can find updated list of entries @ Joy From Fasting To Feasting – VII.
Razina Javed says
Lurks delicious…..
Hasna Hamza Layin says
Neypathal and no mention of beef? 😛 nice to kno that cumin is also added to this… we add fennel instead.. Nice selection though
Beena.stephy says
Looks yummy