
Poricha Pathiri (Fried pathiri) & Chicken pepper fry
2017-10-12 05:31:59

Serves 4
Prep Time
45 min
Cook Time
30 min
Total Time
1 hr 15 min
Ingredients
- Poricha Pathiri
- Rice flour - 2 cups (pathiri podi)
- Grated coconut - 1/2 cup
- Shallots - 5 nos
- Black cumin seeds - 1/2 tsp
- Salt - to taste
- Oil - for frying
- Ghee - 1 tbsp
- Chicken Pepper Fry
- Chicken - 500 g
- Shallots - 12 nos
- Garlic - 8 cloves
- Ginger - 1-inch piece
- Pepper powder - 2 tsp
- Coriander powder - 2 tbsp
- Red chili powder - 1/2 tsp
- Black cumin seeds - 1tsp
- Salt - to taste
- Ghee - 2 tbsp
Instructions
- Poricha Pathiri Preparation
- Take coconut, shallots, fennel seeds in a mixer jar and grind it. keep this aside.
- Boil 2 1/2 cups of water (if the rice flour is roasted else take 2 cups of water). Add salt to this.
- Add rice flour to this boiling water and mix well using a spatula.
- 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.
- Roll this dough to a thick big pathiri and cut into small round pathiris using a lid or any round shape cutter.
- 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.
- Heat oil+ghee in a kadai and deep fry this pathiris till it turns light brown color on both sides.
- Serve hot with chicken curry or chicken pepper fry.
- Chicken Pepper Fry
- Cut chicken into medium pieces and clean it.
- Grind shallots, ginger, garlic, black cumin seeds into a coarse paste.
- Take cleaned chicken in a kadai and add the shallots mixture.
- Add all spice powders, salt and 1 1/2 cups of water.
- Cook it in a medium flame with a closed lid.
- After 15 minutes, open the lid and stir well.
- Add ghee and stir fry till all the water is gone.
- Serve hot with chapati, pathiri.
Safnas Cookbook http://www.safnascookbook.com/
Ingredients
- Rice flour – 2 cups (pathiri podi)
- Grated coconut – 1/2 cup
- Shallots – 5 nos
- Black cumin seeds – 1/2 tsp
- Salt – to taste
- Oil – for frying
- Ghee – 1 tbsp
Preparation
- Take coconut, shallots, fennel seeds in a mixer jar and grind it. keep this aside.
- Boil 2 1/2 cups of water (if the rice flour is roasted else take 2 cups of water). Add salt to this.
- Add rice flour to this boiling water and mix well using a spatula.
- 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.
- Roll this dough to a thick big pathiri and cut into small round pathiris using a lid or any round shape cutter.
- 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.
- Heat oil+ghee in a kadai and deep fry this pathiris till it turns light brown color on both sides.
- Serve hot with Chicken curry or chicken pepper fry.
Chicken Pepper Fry (Grandma Style)
Ingredients
- Chicken – 500 g
- Shallots – 12 nos
- Garlic – 8 cloves
- Ginger – 1-inch piece
- Pepper powder – 2 Tsp
- Coriander powder – 2 tbsp
- Red chili powder – 1/2 tsp
- Black cumin seeds – 1tsp
- Salt – to taste
- Ghee – 2 tbsp
Preparation
- Cut chicken into medium pieces and clean it.
- Grind shallots, ginger, garlic, black cumin seeds into a coarse paste.
- Take cleaned chicken in a Kadai and add the shallots mixture.
- 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.
- Add ghee and stir fry till all the water is gone.
- Serve hot with chapati, Pathiri.
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