Grind the chopped onion, cumin seeds, and coconut to a coarse paste.

Set the paste aside.

In a saucepan, combine rice flour, salt, and the ground onion paste.

Add about 1/2 cup of water and mix well until there are no lumps.

Keep the rice mixture on medium heat and stir continuously until the rice is cooked and it forms a dough.

Once the dough has thickened, remove it from the heat and spread it on a plate to cool down.

Heat oil in a kadai for frying.

Take a small ball of dough and roll it flat, not too thin.

Flatten and roll to about 1 centimeter thickness.

Fry the puri in the hot oil.

Flip it over and fry until evenly browned on both sides.

Remove the puri and strain it over a napkin to remove excess oil.

Repeat the process for the remaining dough.

Serve the Malabar Style Ney Pathiri with Kurma or Kerala Style Egg Roast Curry.