Pathiri with Chicken Kurma

Knead the Dough

• Transfer the warm dough mixture to a large plate, bowl, or clean countertop. Be careful as it will be very hot.
• To handle the heat, dip your hands in cool water or lightly grease them with oil.
• Knead the dough for 5-7 minutes while it is still warm. Press, fold, and stretch until it transforms from a crumbly mass into a completely smooth, soft, and pliable dough with no cracks, similar to soft play-doh.

Shape and Roll the Pathiri

• Divide the smooth dough into 16 equal-sized small balls. Roll them between your palms until smooth.
• Keep the dough balls covered with a damp cloth at all times to prevent them from drying out.
• Take one ball, flatten it slightly, and dust it generously with dry rice flour on both sides.
• Using a rolling pin, roll it into a very thin circle, about 5-6 inches in diameter. Aim for a paper-thin consistency, dusting with more flour as needed to prevent sticking.

Cook the Pathiri

• Heat a non-stick tawa or flat skillet over medium-high heat. Do not grease the tawa.
• Carefully place a rolled pathiri on the hot tawa. Cook for about 20-30 seconds, or until you see small bubbles appear on the surface.
• Flip the pathiri and cook the other side for another 20-30 seconds.
• Flip it one last time. Gently press the edges with a flat spatula or a folded cloth. The pathiri should puff up like a balloon.
• Once fully puffed, immediately remove it from the tawa to prevent it from becoming hard or crispy.

Store and Serve

• Place the cooked pathiri directly into a casserole dish or a container lined with a clean kitchen towel. Keep it covered.
• Repeat the rolling and cooking process for all the remaining dough balls, stacking them in the casserole as you go. The trapped steam will keep them exceptionally soft.
• Serve hot with traditional Kerala curries like chicken stew, fish molee, or egg roast.

Cook the Chicken

• Reduce the heat to low. Add the Kashmiri red chili powder and coriander powder. Stir for 30 seconds until fragrant.
• Add the marinated chicken along with the entire marinade to the pan.
• Increase the heat to medium-high and cook for 5-7 minutes, stirring occasionally, until the chicken turns opaque and is sealed on all sides.

Simmer the Kurma

• Stir in the prepared kurma paste and cook for 3-4 minutes, stirring continuously, until the paste is fragrant and you see oil beginning to separate at the edges.
• Pour in 1 cup of water and add the remaining 0.75 tsp of salt. Stir well to combine everything into a smooth gravy.
• Bring the gravy to a gentle boil, then reduce the heat to low. Cover the pan and let it simmer for 12-15 minutes, or until the chicken is tender and the gravy has thickened to your desired consistency.

Finish and Garnish

• Turn off the heat. Stir in the garam masala and the optional kewra water for a final touch of aroma.
• Let the kurma rest for 5-10 minutes to allow the flavors to meld.
• Garnish with freshly chopped coriander leaves and serve hot with naan, roti, or jeera rice.