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”.
- 1 cup Rice Flour
- 2 cups Water
- 6-7 Shallots, sliced
- 1 tbsp. Cumin seeds
- ¼ cup grated Coconut
- Salt as required
- 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.