Chemmeen pathiri/ Prawns pathiri

Ingredients:
For pathiri
Rice powder roasted-1 glass
Water - 1 glass
Salt to taste
Oil-1 tsp

For frying prawns
Prawns - 500gms
Kashmiri chilly powder - 1 tbsp
Turmeric powder - 1/2 tsp
Salt to taste
Oil for shallow frying

For the masala
Onion - 3
Cloves of garlic - 2
Ginger cut into tiny pieces - 1/2 tsp
Green chilly cut into small pieces - 2 nos
Curry leaves - 2 twigs
Kashmiri chilly powder - 2 tsp
Turmeric powder - 1/2 tsp
Oil to roast
Salt to taste

Preparation:
        Marinate prawns with turmeric,chilly powder and salt.keep aside for half an hour.Fry in a frying pan till the prawns get cooked.
        In the same pan add onions and salt.saute for sometimes till it becomes soft and translucent.Add ginger,garlic and chilly and saute for few minutes until the onion is cooked very well.Add chilly powder and turmeric powder and saute for few seconds.Add the chopped curry leaves and stir well,cook for a minute or two.add the fried prawns,cover and cook on very low flameuntil the flavour is infused well for about 8-10 minutes.        
      Boil water.Add enough salt and 1 tsp of oil.Slowly add rice powder stirring continuously.Switch of the stove and pour the content into a big plate.Wait till it reach a warm condition.Then knead it and make dough.The softness depends on how well u knead it.Take pieces from the dough as we do for chappathis.Make ball and press it using the chappathi press.Keep this pathiri on a piece of banana leaf.Add some masala in the centre leaving a little space from the circumference.Now make another pathiri of same size,cover the masala filled pathiri with this covering the masalas completely.Slowly press the edges using the fork to seal all the masala in.Carefully lift the banana leaf and place it in a steamer.Repeat the same process until all the masalas and the rice flour are used up.Steam cook for about 10-12 minutes minutes or until the pathiri is firm.

Love,
Roshu