Poricha Pathiri (Fried pathiri) & Chicken pepper fry

Poricha Pathiri (Fried pathiri) & Chicken pepper fry

2017-10-12 05:31:59

Serves 4

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Prep Time

45 min

Cook Time

30 min

Total Time

1 hr 15 min

Prep Time

45 min

Cook Time

30 min

Total Time

1 hr 15 min

Ingredients

1. Poricha Pathiri
2. Rice flour - 2 cups (pathiri podi)
3. Grated coconut - 1/2 cup
4. Shallots - 5 nos
5. Black cumin seeds - 1/2 tsp
6. Salt - to taste
7. Oil - for frying
8. Ghee - 1 tbsp
9. Chicken Pepper Fry
10. Chicken - 500 g
11. Shallots - 12 nos
12. Garlic - 8 cloves
13. Ginger - 1-inch piece
14. Pepper powder - 2 tsp
15. Coriander powder - 2 tbsp
16. Red chili powder - 1/2 tsp
17. Black cumin seeds - 1tsp
18. Salt - to taste
19. Ghee - 2 tbsp

Instructions

1. Poricha Pathiri Preparation
2. Take coconut, shallots, fennel seeds in a mixer jar and grind it. keep this aside.
3. Boil 2 1/2 cups of water (if the rice flour is roasted else take 2 cups of water). Add salt to this.
4. Add rice flour to this boiling water and mix well using a spatula.
5. Remove from heat and transfer it to a wide plate. Add the coconut mixture and knead well when it is still hot to a smooth dough.
6. Roll this dough to a thick big pathiri and cut into small round pathiris using a lid or any round shape cutter.
7. Heat a non-stick Tawa and place each pathiris on it. Flip over after 15 seconds and wait for another 15 seconds. Remove from tawa.
8. Heat oil+ghee in a kadai and deep fry this pathiris till it turns light brown color on both sides.
9. Serve hot with chicken curry or chicken pepper fry.
10. Chicken Pepper Fry
11. Cut chicken into medium pieces and clean it.
12. Grind shallots, ginger, garlic, black cumin seeds into a coarse paste.
13. Take cleaned chicken in a kadai and add the shallots mixture.
14. Add all spice powders, salt and 1 1/2 cups of water.
15. Cook it in a medium flame with a closed lid.
16. After 15 minutes, open the lid and stir well.
17. Add ghee and stir fry till all the water is gone.
18. Serve hot with chapati, pathiri.

Safnas Cookbook http://www.safnascookbook.com/

Ingredients

1. Rice flour – 2 cups (pathiri podi)
2. Grated coconut – 1/2 cup
3. Shallots – 5 nos
4. Black cumin seeds – 1/2 tsp
5. Salt – to taste
6. Oil – for frying
7. Ghee – 1 tbsp

Preparation

1. Take coconut, shallots, fennel seeds in a mixer jar and grind it. keep this aside.
2.  Boil 2 1/2 cups of water (if the rice flour is roasted else take 2 cups of water). Add salt to this.
3.  Add rice flour to this boiling water and mix well using a spatula.
4.  Remove from heat and transfer it to a wide plate. Add the coconut mixture and knead well when it is still hot to a smooth dough.
5. Roll this dough to a thick big pathiri and cut into small round pathiris using a lid or any round shape cutter.
6. Heat a non-stick Tawa and place each pathiris on it. Flip over after 15 seconds and wait for another 15 seconds. Remove from tawa.
7. Heat oil+ghee in a kadai and deep fry this pathiris till it turns light brown color on both sides.
8. Serve hot with Chicken curry or chicken pepper fry.

Chicken Pepper Fry (Grandma Style)

Ingredients

1. Chicken – 500 g
2. Shallots – 12 nos
3. Garlic – 8 cloves
4. Ginger – 1-inch piece
5. Pepper powder – 2 Tsp
6. Coriander powder – 2 tbsp
7. Red chili powder – 1/2 tsp
8. Black cumin seeds – 1tsp
9. Salt – to taste
10. Ghee – 2 tbsp

Preparation

1. Cut chicken into medium pieces and clean it.
2. Grind shallots, ginger, garlic, black cumin seeds into a coarse paste.
3. Take cleaned chicken in a Kadai and add the shallots mixture.
4. Add all spice powders, salt and 1 1/2 cups of it in a medium flame with a closed lidAfter 15 minutes, open the lid and stir well.
5. Add ghee and stir fry till all the water is gone.
6. Serve hot with chapati, Pathiri.