Enna pathiri or fried rice roti, a delicious Malabar speciality dish…
One of my favourites & a family favourite as well. This is one of the dishes served for Eid brunch in my family.
Enna in Malayalam means oil & pathiri means flatbread or roti. This is a deep fried rice roti, while making the dough ground coconut, fennel seeds, small onions, garlic & green chili are added. Fennel seeds impart a nice aroma & taste to this roti.
The dough for making this is similar to the orotti or rice roti dough, orotti is cooked on a pan or tawa, while this is deep fried.
This can be enjoyed as a snack or along with chicken or mutton curries. In my family, enna pthiri is enjoyed with mutton curries, tastes delicious.
Making enna pathiri
Enna Pathiri - Fried Rice Roti Recipe, Malabar Speciality Dish
Prep time
Cook time
Total time
Author: Thasneen
Recipe type: Main
Cuisine: Indian
Ingredients
For grinding coconut
- Grated coconut- ½ cup
- Fennel seeds- ½ tsp
To grind
- Small or pearl onions- 2
- Garlic- 2 cloves, optional
- Green chili- 1 or 2
For making dough
- Ghee- ½ tbsp
- Water- 1½ cups
- Salt- 1 tsp
- Roasted rice flour- 1 cup
For deep frying
- Oil- enough for deep frying
Instructions
- For making this, I've used the rice flour for making idiyappam or pathiri, or you can use roasted rice flour available in the Indian store.
- To a blender jar, add grated coconut & fennel seeds, grind to a coarse paste. Don't make into a paste. Keep it aside.
- To a blender jar, add small or pearl onions, garlic & green chili; grind to a coarse paste. Don't make into a smooth paste.
- Adding garlic is optional.
- Place a large saucepan over medium heat, add ghee & add the coarsely ground small onion mixture.
- Saute for 3 minutes.
- Add water & salt, let the water come to a boil.
- Add rice flour, combine well using a spatula.
- Take the pan off the heat.
- Don't add a lot of flour, the dough will turn hard.
- Let the dough cool down a bit, it has to be slightly warm, using your clean hand knead the dough well for 2 minutes.
- Add the ground coconut-fennel seeds, knead the dough well.
- The dough has to be soft.
- If the dough is very soft, you can add 2 to 3 tbsp rice flour or as required & knead well.
- Divide the dough into 2 equal parts.
- Grease a wooden board or a clean surface & the kneading pin with oil.
- Place the dough on the wooden board, using the rolling pin roll into a thick round shape.
- The rolled dough has to be an inch thick, don't roll it too thin.
- Using a round cookie cutter or the lid of a spice jar, press on the rolled dough & make into thick disc shapes.
- After making the disc shapes, again knead the remaining dough & repeat making the disc shapes.
- Place a frying pan over medium heat, add enough oil for deep frying.
- Let the oil turn hot, drop the pathiri or the rice roti & fry till both the sides have turned golden & crispy.
- Don't fry over high heat, the inside wouldn't be cooked well.
- Transfer the enna pathiri to a plate lined with paper towel.
- This has to be enjoyed while it's hot that's when it will be crispy.
- Can be enjoyed as it is as a snack or along with mutton or chicken curries.
- Absolutely delicious, the addition of coconut & fennel seeds will impart a nice taste & aroma.
