Wash and soak boiled rice in 2 cups of water for 6 hours or overnight.
Drain out water completely.
Transfer soaked rice in a mixer bowl and make a smooth paste with grated coconut, chopped shallots, salt and jeera.
Use very little water to make a smooth dough.
Just sprinkle 1 - 2 tbsp water to run the mixer.
In a wide bowl, mix the rice paste with 6 tbsp rice flour (normal rice flour) and make a dough.
Add extra 1 - 2 tbsp rice flour if required to make a soft dough.
Knead well and make a soft dough.
Divide this dough into 12 - 14 portions and make balls.
Keep each rice balls in between two greased plastic sheets (15 x 15 cm) - banana leaves.
Press gently and spread it by your palm to make the shape of a puri, 4 inches in diameter.
Give a round shape with the help of an inverted sharp lid or cookie cutter.
Arrange these nei pathals on another plastic sheet - banana leaf carefully.
Heat oil in a kadai. Reduce heat to medium and Deep Fried nei pathal (one at a time and gently press top portion of the pathal with a flat slotted ladle. Then it will puff slightly) till golden colour on both the sides.
Please do not fry on high heat. Keep on medium heat.
Drain out from oil and place it on kitchen towel to absorb extra oil.
Serve with any veg or non - vegetarian gravy dishes.
Recipe Courtesy: Niya's World
Bawarchi of the Week
An IT professional, Sushmita loves spending time developing new recipes. Her hometown in Jharkhand is has always been an inspiration, and influences her cooking.