Ney pathiri/Deep fried rice pita

Ney pathiri / Deep fried rice pita

Another time –tested rice bread, oozing rich flavor of fresh coconut and fennel. I have seen my grandmother and then my mother make this in exactly this same way. Using rice flour never gives this the best taste. Grinding rice is very easy with a wet grinder. My grandmother used to get it done on a traditional stone grinder. My mother used the small jar of an Indian “mixie” (blender). 

We always use “parboiled” rice for “ney pathiri”. I get fresh grated coconut from the supermarket- a big help!!!To start off, bring the water to a rolling boil in a heavy bottom pan. Add the rice and take off the heat. Keep covered and let the rice soak for about 2 hours. Drain, combine with the remaining ingredients and grind to a coarse paste in the wet grinder. I grind fennel seeds coarsely beforehand. No one here likes to bite into whole spices.

Heat the oil for deep frying in a wok. Make egg-size balls of the dough. Spread it to 3 ½ inch disc with your hand. I usually cover a plate with clear wrap and spread the dough on it. Deep fry till golden on both sides. Serve hot with any “korma” style curry.