Pathiri/Thin rice roti with Chicken Curry in coconut milk
Pathiri is one of the specialities of Kerala Muslim Cuisine.It is usually serverd on special occasions and in Ramadan with meat curry.When there is a special occasion at home, ladies among the relatives and neighbours present, gather in the kitchen to make pathiri. Some kneads the dough, some makes balls, some rolls and some bakes it. There would be a pile of pathiris as the result of their group work! I usually use home made rice powder to make pathiri. When the stock is over, I buy from out side. Nirapara, Mohanlal taste buds,Double horse etc are the brands that I usually buy.
There are many types of Pathiris, in Muslim Cuisine. Neipathiri, meen pathiri, erachi pathiri, Kaipathiri, kattipathiri , poricha pathiri etc. And this thin pathiri is the most easiest among them. The method of preparation is different for the Muslims in the Thalasseri, Kannur region of Kerala.
Ingredients for making pathiri
Rice powder roasted 1 glass
Water 1 glass
Salt
Rice powder for Pathiri
Boil water. Add enough salt.Slowly add rice powder, stirring continuously.
Switch off the stove, pour the contents into a big saucer. Then let it reach a warm condition. You have to knead when it is warm.
Then you can knead it and make dough. You have to knead it very well using both hands. A well kneaded dough makes the pathiris soft and helps to puff up.Don’t add water or powder again. If needed,wet hands. Some people apply a little coconut oil on palms to avoid the flour sticking.When the water content in the dough is little more, than prescribed it sticks to hands while kneading.
Take pieces from this dough, as we do for chappathis. Make ball, press it between palms.
Dust the board using the same rice powder used for making pathiri dough.
Roll the flattened balls on a wooden board using the chappathi roller (or using a chappathi press.) until you get thin round pathiris.
Place tawa/griddle/non stick pan on a medium flame. Low flame and extra high flame will not make pathiris good. When the tawa is hot, place the pathiri on it. You can see the steam passes through it within few seconds. Note, it takes only few seconds. Don’t wait for long. Soon turn the pathiri. This time wait a little long, till the ends of pathiri is little crispy or cooked. But be careful, the pathiri shouldn’t be brown.
Then turn again, soon you can see the pathiri puffs up. Remove from the pan. Though we cook on a medium high heat, pathiris should remain white, no color change or brown spots!
Pathiri with egg curry, spicy red fish curry and coconut milk
Have with coconut milk and Chicken curry or mutton curry. Take them also with beef curry, fish curry , egg curry or green peas curry.
For Coconut milk, take one cup grated coconut and two small onions. Peel the onions, put them with coconut,enough water and blend. Strain the thick coconut milk and add little salt.
Pour two teaspoons of coconut milk on pathiris or just dip in coconut milk and keep in another plate before serving pathiris.
Naadan Kozhikkary / Chicken Curry in coconut milk
Less spicy Chicken Curry
IngredientsChicken ½ kg
Tomatoes 2 small
Onions 3 medium
Green chilly 1 or 2
Turmeric powder ¼ tea spoon
Coriander powder 4 tea spoons
Pepper corns 1 teaspoon
Garlic cloves 7
Ginger 1 inch piece
Curry leaves few
Coconut milk 1cup thick
Garam masala 1 tea spoon
Small onions 5
Coconut oil 1 table spoon
How to prepareWash and clean chicken.
Marinate this with ¼ tea spoon turmeric powder,1/2 teaspoon chilly powder and salt.
Keep one hour in fridge.
Chop onions(very thin) and tomatoes (big pieces).
Grind garlic, ginger and black pepper corns together.
If your garam masala doesn’t contain fennel seeds, add a pinch to grind.
Mix all the powders, ground paste , chopped onions and tomatoes with chicken.
Add enough salt and one cup water.
When it begins to boil allow it to cook on a low flame.
When the chicken is completely cooked add coconut milk and boil.
Remove from fire and mix with few curry leaves and slit green chillies.
Chop small onions.
Heat coconut oil , fry these onions.
Frying few curry leaves also will add taste.
When oinions turn brown add this into the curry.
Cover.
Usually this curry is served with pathiri.
Curries for Pathiri
Fish Curry
Chicken Curry
Mutton Curry
Egg Curry
Green Peas Curry
Read here more about pathiri.
Pathiri dough is like kozhukkattai dough. You go step ahead and cook them over tawa. I dint know you can do that.
Seena, appreciate your interest in showing the recipe with clear pictures. Very nice ones. Such an authentic food of Kerala. Love to see the pathiris. Viji
woh..pathiriyum kozhicharum...
jhagal agottu varatte.ivide onnum special illa.
Thanks for the great effort.nice pics.
How gorgeous.I love rice rottis.With chicken,it is heavenly.Thank you Seena.Hugs:))
Wow yum!!!
chicken gravy looks great....
Hay this sounds new to me.....looks YUM!.....Chicken gravy is nice....
Seena, wow these pathiris look soo great, I'll have to try it ur way. I prepare pathiri with the press.
And ur chicken curry too looks good.
We call this akki roti! oh Asha already said it right! Well the curry not in my bowls dear! thnks
Wow Nice photos and god recipe.Ill try it.
One of my favourites..Thanx a lot for sharing the recipe and the step by step illus with pics..:)
Hi its looks great and yummy. These two recipes are very new to me. Thanks for sharing. Very soon i am going to try your chicken curry and also rice rotis. Thanks for sharing such wonderful recipes.
This is really a great post and a combo I am game for any time of the day :)
Shn
wow
great photos and recipe
vl try it sometime
thx :)
www.talimpu.com
the step by step pics of how to make pathiris really helped. If you'd given just the recipe maybe even I would've failed but after seeing the pics and understanding the recipe, I went ahead and it was a success the first time.
thank you dear.
keep up the good work..
Meena
That is a great pictorial for pathiri. Thanks for the inspiration. While in Kerala, pathiris used to be such a great treat when we visited our Muslim friends. Let me see if I can roll out some decent pathiris.
Love the way your pictures captured the whole process of making pathiris.Look delicious.
hi its long i've been on ur blog...i was busy..the rice roti with chicken is very new to me....but its looking absolutely delicious...ur way of goosberry chutney is new for me..so i have to try..good ones...
Thanks friends for visiting and commenting here..Sorry for not giving individual answers..was busy for some time..
thanks again..
hey, this ones very similar to our akki rotti and I just love it!!!! Great one, Seena!
Wounderful!Step by step presentation is really useful for all of us..Like ur chicken curry..Definetly I try this and let u know.
Ramya,
sure, I checked the akki roti recipe.They might be relatives.u know, the origin of pathiri is Arabia..
Fairy,
learn to make pathiri..Your will never say "no" to this chicken curry..
Hi Seena,
WOwww I liked the pathiri and kozhi curry.I liked how the pathiri puffs up.You have good patience to take the picture of each and every step.Superb!!!
Today my dinner menu is set. Pathiri & kozhi. But the only problem is when ever i have made pathiri it becomes a flop. Your post has inspired me to try it once again. I liked ur appam too. Are u from northern kerala? just curious
welcome, Mocha..
Kneading the dough very well is important in making pathiris..
Hey, me from central Kerala..but close to the northern part..
Seena:
I asked you because most of ur recipes had the northern touch. My mom is from chenganoor & dad shornur and we are settled in between in Ekm. Atha choodiche
The pathiri was delicious..it was a craving for a long time..thak you.
വളരെ നന്നായി ചിത്രങ്ങളിലൂടെ വിവരിച്ചിരിക്കുന്നു സീന.
നാളെ ഒരു കൈ നോക്കിയിട്ടു തന്നെ കാര്യം.