Share
Ney pathiri is a traditional South Indian delicacy, particularly popular in the state of Kerala. It is a type of deep-fried rice flatbread known for its unique taste and crispy texture. The preparation involves mixing rice flour with hot water to create a smooth dough, which is then rolled into small, thin discs or circles. These dough discs are deep-fried in hot oil until they turn golden brown and develop a delightful crunch.
What sets ney pathiri apart is the use of ghee, or clarified butter, during the frying process, which infuses the bread with a rich, buttery flavour. Ney pathiri is often enjoyed with a variety of accompaniments, such as spicy curries, chutneys, or even as a snack on its own, making it a cherished culinary delight in South Indian cuisine.
Ney pathiri is a remarkably versatile South Indian delicacy, celebrated for its ability to adapt to a multitude of flavours and ingredients. This rice-based flatbread can be transformed into a savoury delight by stuffing it with everything from spiced fish to chicken or an array of sautéed vegetables.
Alternatively, it can take on a sweet persona with the addition of sugar or jaggery, becoming a delectable dessert. The possibilities are further expanded with variations like coconut-infused, egg-filled, or even healthier renditions using alternative flours like millet or finger millet. Some options are:
Coconut Pathiri
Coconut pathiri features a unique twist on traditional ney pathiri, where freshly grated coconut is incorporated into the rice flour dough, infusing it with a subtle, nutty coconut essence. The resulting rice discs are then deep-fried to golden perfection, boasting a crispy exterior and a delicate coconut undertone that complements a wide range of accompaniments, from coconut-based curries to tangy chutneys. Coconut pathiri's combination of textures, with the crispiness of the fried bread and the tender coconut within, makes it a harmonious and satisfying addition to South Indian cuisine, showcasing the region's love for coconut in a truly delicious way.
Sweet Pathiri
Sweet pathiri is a dessert variation of the traditional South Indian ney pathiri. In this sweet rendition, the rice flour dough is transformed into a delectably sugary treat. Sugar or jaggery is added to the dough, infusing it with sweetness, while aromatic ingredients like cardamom and grated coconut enhance the flavour profile.
The dough is then shaped into thin discs and deep-fried until they achieve a golden-brown, crispy exterior. Sweet pathiri is often enjoyed as a festive dessert during special occasions, showcasing the versatility of this South Indian classic, which can be adapted to satisfy sweet cravings as well as savoury ones.
Semiya Pathiri
This dish takes a departure from the typical rice flour dough and instead employs fine rice vermicelli, creating a unique twist on the classic recipe. The vermicelli is mixed with hot water to form a dough that is then rolled into thin discs and deep-fried to a perfect golden brown. The result is a wonderfully crispy yet delicate flatbread with a distinct flavour and texture. Semiya pathiri pairs wonderfully with an array of accompaniments, such as spicy curries, chutneys, or even a simple coconut-based sauce. Its versatility and delightful taste make it a beloved choice in South Indian cuisine, often served on special occasions or as a delectable snack.
Ragi Pathiri
Ragi pathiri is a wholesome and nutritious variation of the traditional ney pathiri. What sets Ragi Pathiri apart is its use of ragi flour, derived from finger millet, instead of the usual rice flour. This choice not only imparts a distinct earthy flavour but also enhances the nutritional value, making it a healthier alternative.
The ragi flour is mixed with hot water to form a dough, which is then shaped into thin discs and deep-fried until they achieve a delightful golden-brown crispness. Ragi pathiri is not only gluten-free but also rich in fibre and essential nutrients. It is often enjoyed with side dishes, such as coconut chutney or spicy gravies, offering a unique and nutritious culinary experience in South Indian cuisine.
Thinai Pathiri
Thinai Pathiri is a nutritious and flavourful variation that is made from thinai flour, derived from foxtail millet, as the primary ingredient. This choice not only adds a unique nutty flavour to the dish but also boosts its nutritional profile, as foxtail millet is rich in dietary fibre and essential nutrients. The Thinai flour is mixed with hot water to create a smooth, pliable dough, which is then rolled into thin discs and deep-fried until they turn golden and crispy.
Thinai Pathiri is a great gluten-free alternative that appeals to health-conscious eaters while still offering the delightful crunch and versatility of traditional Ney Pathiri. It pairs beautifully with various accompaniments, from savoury curries to tangy chutneys, making it a wholesome and tasty addition to South Indian cuisine.
Vegetable Pathiri
Vegetable Pathiri is a delectable and nutritious twist on the classic ney pathiri that showcases the versatility of the dish by incorporating a medley of sautéed vegetables into the rice flour dough. The vegetables, often including ingredients like carrots, peas, and bell peppers, are seasoned with an array of spices, lending vibrant flavours and contrasting textures to the flatbread. Once the dough is prepared, it is rolled into thin discs and deep-fried to golden perfection.
The crispy, golden-brown flatbread with a delightful blend of vegetable goodness within makes it not only visually appealing but also a flavourful and wholesome accompaniment to various South Indian curries or enjoyed on its own as a satisfying snack. Vegetable pathiri showcases how this traditional dish can adapt to incorporate a variety of ingredients while retaining its essential crispiness and charm.
Kozhi Pathiri
Kozhi pathiri is a savoury delicacy hailing primarily from the state of Kerala. Unlike its sweet or vegetarian counterparts, kozhi pathiri takes a deliciously non-vegetarian turn. This culinary delight involves the use of succulent minced chicken, which is cooked with a medley of aromatic spices, onions, and herbs.
The spiced chicken mixture serves as the flavourful filling for the rice flour dough, which is rolled into thin discs and then deep-fried to golden perfection. Kozhi Pathiri is often enjoyed as a substantial main course dish, showcasing the rich and diverse flavours that are characteristic of South Indian cuisine, particularly in the state of Kerala.
