Poricha Pathiri & Green Peas Curry

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🫓 Poricha Pathiri (Fried Rice Bread)

with 🍛 Green Peas Curry

A traditional Malabar favorite — crispy, golden fried rice bread served with a mild, coconut-based green peas curry. Comforting, flavorful, and perfect for breakfast, dinner, or special occasions.

🫓 Poricha Pathiri (Fried Rice Bread)

Ingredients

• 2 cups water
• 1 cup rice flour (pathiri podi)
• 1 cup semolina (coarse)
• Salt – as needed
• 1–1½ tbsp sugar (optional, for a touch of sweetness)
• 1 tsp black seeds (nigella / kalonji)
• ½ tsp each of cumin & fennel seeds (for flavor)
• Oil – for deep frying

Method

Boil Water

• In a wide pot, bring 2 cups of water to a boil.
• Add salt and sugar, then stir well.

Add Flours

• Add rice flour and semolina to the boiling water.
• Mix quickly until combined.
• Cover and cook on low heat for 2 minutes, then turn off the heat.

Steam Rest

• Keep the mixture covered for 15–20 minutes to allow it to absorb moisture and soften.

Knead the Dough

• Add black seeds, cumin, and fennel. Knead the dough while still warm — using a stand mixer if you prefer.
• Once slightly cooler, knead again by hand until smooth.
• Cover and rest the dough until it cools completely; it becomes easier to roll.

Shape the Pathiris

• Take a large ball of dough and roll it out to about 0.7–1 cm thick.
• Cut into circles using a cutter or small bowl.
• Repeat with the remaining dough.

Fry the Pathiris

• Heat oil over medium heat.
• Drop in the pathiris and fry until golden brown on both sides, flipping occasionally.

Tips:

If Pathiris are:

Too thin → turns soft and soggy.

Too thick → takes longer to cook through.

Properly fried pathiris are crispy and light outside, soft in the center.

Storage & Make-Ahead Tips

• Shape and refrigerate the pathiris for up to 1–2 days, then fry when ready.
• Or fry first, refrigerate, and toast in the oven for a few minutes before serving.
• I usually make a double batch because they disappear fast!

🍛 Green Peas Curry

Ingredients

Main:

• Coconut oil – as needed
• 1 cup dried green peas (soaked overnight or for at least 8 hours) You can use frozen peas, but they’ll be a bit mushier.
• 1 onion – finely chopped
• 1 tomato – finely chopped
• 1 green chilli – slit
• 1 tsp each of crushed ginger & garlic
• A few curry leaves
• Salt – to taste
• ¼ tsp turmeric powder
• ½–1 tsp pepper powder
• ½ tsp garam masala
• ¼ tsp fennel powder
• Whole spices (optional, for extra flavor): cloves, cinnamon stick, fenugreek seeds, cumin, fennel
• Water – as needed

To Grind:

• ½ cup grated coconut
• 2–3 shallots (optional, for extra flavor)
• 1–2 tbsp coconut milk
• A few cashews
• Hot water – as needed
• A pinch of fennel powder

Method

Cook The Peas

• Heat coconut oil in a pressure cooker.
• Add whole spices (if using), curry leaves, ginger, garlic, onion, and green chilli.
• Sauté until onions turn soft.
• Add chopped tomato, salt, and turmeric.
• Sauté until the tomatoes soften. Add the soaked green peas and stir everything together.
• Add just enough water to cover the peas.
• Close the lid and cook.
• After 1 whistle on medium-high, reduce to low heat and cook for:
• 15 minutes → for firmer peas
• 20 minutes or more → for softer, mushier peas (If using frozen peas, cook for only 8–10 minutes total.)

Grind the Coconut Mixture

• In a blender, grind grated coconut, cashews, shallots, fennel powder, and coconut milk with hot water into a smooth paste.

Combine and Finish

• Once the pressure releases, open the cooker and add the ground coconut paste.
• Mix well and bring to a gentle boil.
• Add more water if needed — the curry will thicken as it cooks.
• Stir in pepper powder, garam masala, and adjust salt.

Garnish & Serve

• Turn off the heat and garnish with chopped coriander leaves.

Optional:

• Add a pinch of kasuri methi or a little meat masala for extra depth of flavor.
• Add  carrots or pumpkin in the curry for a touch of natural sweetness. 

💡 Serving Tip

This mild, coconut-based curry pairs perfectly with Poricha Pathiri.

Enjoy the contrast — crispy golden bread dipped into the creamy, fragrant green peas curry. A comforting and satisfying dish every time!