Name: Poricha Pathiri With Egg Fry
Prep time: 15 min
Cook time: 20 min
Ingredients: 2 Cups Parboiled rice ((Ponni ari, white kuruva etc.)); 1/2 Cup Rice flour; 3/4 Cup Grated coconut; 1 Tsp Cumin seeds; 1 Tsp Fennel seeds (Perumjeerakam); 6 Nos. Shallots; Salt as reqd; Water as reqd; Oil for frying; 6 Nos Eggs; 1 Tbsp Kashmiri Chilli powder; 1/2 Tsp Turmeric powder; Salt as reqd; 3 Tbsp Coconut oil; Few curry leaves

Discovering the Delights of Poricha Pathiri With Egg Fry

A Culinary Odyssey

Embark on a gastronomic adventure through the flavors of Kerala with the delectable Poricha Pathiri With Egg Fry. This traditional dish hailing from the southern state of India is a celebration of culinary ingenuity and cultural heritage.

The Art of Making Poricha Pathiri

Crafting the perfect dish requires skill, precision, and an understanding of traditional cooking techniques passed down through generations. From kneading the rice flour dough to rolling it into thin circles and frying them to perfection, every step in the process is infused with care and attention to detail. The use of aromatic spices such as cumin and fennel, adds depth and complexity to the dish.

Elevating the Experience with Egg Fry

While Poricha Pathiri is a culinary delight on its own, it is often served with a side of Egg Fry, adding a protein-rich element to the meal and enhancing its taste and texture. The Egg Fry is prepared by pan-frying boiled eggs in a fragrant mixture of spices, onions, and curry leaves until they are golden brown and infused with flavor. The combination of crispy Pathiri and succulent Egg Fry creates a harmonious balance of textures and flavors, making it a truly satisfying meal experience.

Cultural Significance and Traditions

In Kerala, the dish holds a special place in the hearts of families and communities, often served during festive occasions, celebrations, and religious ceremonies. It is a symbol of hospitality, warmth, and togetherness. It brings people together over a shared love for good food and culinary traditions.

Health Benefits and Nutritional Value

The dish not only delights the palate but also offers several health benefits when prepared using fresh, wholesome ingredients. Rice is rich in carbohydrates, while eggs provide a rich source of protein, vitamins, and minerals.

Conclusion

In conclusion, the dish is more than just a meal. It’s a culinary journey through the vibrant flavors and rich traditions of Kerala cuisine. Whether enjoyed as a hearty breakfast, a wholesome lunch, or a comforting dinner, every bite of the dish evokes memories of home, family, and the timeless allure of southern India’s culinary heritage.

Poricha Pathiri With Egg Fry

Embark on a gastronomic adventure through the flavors of Kerala with the delectable Poricha Pathiri With Egg Fry.

For Preparing Ney Pathiri: 2 Cups Parboiled rice ((Ponni ari, white kuruva etc.))1/2 Cup Rice flour3/4 Cup Grated coconut 1 Tsp Cumin seeds1 Tsp Fennel seeds (Perumjeerakam)6 Nos. ShallotsSalt as reqd Water as reqd Oil for fryingFor Preparing Egg Fry:6 Nos Eggs1 Tbsp Kashmiri Chilli powder1/2 Tsp Turmeric powderSalt as reqd3 Tbsp Coconut oilFew curry leaves

For Preparing Ney Pathiri:Wash and soak the rice overnight. Take a blender add drained rice, grated coconut, shallots, cumin seeds and fennel seeds.Pour ½ to ¾ cup of water and grind it to make a coarse paste.In a wide-mouthed pan add the ground rice mixture.Add salt as required and little by little rice flour and knead well until it comes together and there are no lumps.Just make the dough firm enough so that you can make a softball and fry it in oil. The dough should not be too hard.Take a banana leaf or plastic sheet and apply some oil. Then smear the fingers and palm with oil or with rice flour to avoid the dough sticking to the hand and make small lemon sized balls of the dough.Using the pressure of the palms flatten slightly.Place a kadai on high-medium flame. When it is hot, slide the pressed pathiri into the hot oil. You can see bubbles on top of the pathiri and after sometime if properly done it will float on top and puff up. If it doesn't puff up, just slowly tap the pathiri at the edges with the spoon until it puffs up.As soon as it puffs up, flip it over and fry both sides until light golden color and crispy. Keep aside.For Preparing Egg Fry:Cook eggs in boiling water for exactly 14 mins. Switch off and add it to chilled water. Set aside for few minutes. Then peel the shell of the eggs. Eggs are peeled and ready.Place it on a chopping board and slice into half as shown.Take a bowl add kashmiri chilli powder, turmeric powder, salt and little water. Mix well to make a smooth paste.Marinate the egg pieces in it.Heat oil in a pan add add few curry leaves. Stir in the sliced eggs with egg yolk part down.Cook for a minute then flip over to other side. Cook for another 1 more minute.Take one fried puff ney pathiri, make a slit on its top and place a piece of fried egg into it.Neypathiri with fried eggs are ready to serve. Serve hot with a cup of tea.

You can visit this link Malabar Enna Pathiri. You can also visit this link Malabar Kannu Pathiri.

Breakfast, SnackKeralaPoricha Pathiri With Egg Fry