FriedPathiri

Fried Pathiri / Poricha Patiri / Neypathal INGREDIENTS ------------ Rice powder / pathiri podi - 1 cup Water - 1 cup Black sesame seed - 1/4 tsp Ghee - 2 tbsp Salt to taste Coarse grind the Coconut grated- 1/4 cup Cumin seeds - 1/4 tsp To crush ------- Small Onion - 5 to 6 Green chili - 1 to 2 Method ------- Crush the onion mixture and set aside. (Do not grind it ). Just pulse for a second or two. Set aside.Keep aside all the ingredients ready. Heat a pan. Add ghee and make the flame low. To this add the crushed onion mixture and saute well for few minutes. Do not allow it to change its color. Once done, add a cup of water and make the flame to medium. Allow it boil. Once it starts to boil, add salt. Mix well. Simmer the flame and then add rice powder little by little stirring continuously. Stir well with a spatula. Keep mixing with the spoon for 2 minutes over low flame. Then remove from heat.Transfer to a flat tray, so that it will cool slightly (hot enough to handle). Meanwhile add the coarse grind coconut mixture and add it to the prepared dough along with black sesame seeds. Knead it to a very soft dough. Be careful that once the dough cools well, it is very hard to make a smooth dough. So knead it when it is hot ( the hot you can handle). Divide the soft dough into 2 big balls.Take a ball and roll it into a thick pathiri or chapathi. Should have a minimum thickness. With a cookie cutter or round lid or glass, cut them into small round pathiris. Heat oil in a pan for deep frying. Once hot, fry each pathiris until both sides are done over a medium flame. (Do not fry it in high flame as it will result in crispy uncooked pathiris.) Transfer to a paper towel . Serve hot along with malabar chicken curry . It tastes even with a nice cup of tea itself.